Souvlaki is a classic Greek street food of skewered, grilled meat, but it works just as beautifully with vegetables and halloumi. This vegetarian version keeps the essential character of the dish—charred edges, a bright lemon-oregano marinade, and a cool, garlicky tzatziki—while swapping the meat for sturdy vegetables and salty, grill-friendly cheese. It’s a flexible, satisfying meal that comes together quickly and tastes like summer, whether you cook outdoors or on a stovetop grill pan.
Ingredients
- For the marinade: 1/4 cup (60 ml) olive oil
- 2 tablespoons (30 ml) fresh lemon juice (about 1 lemon)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the skewers: 1 large zucchini (about 10 oz / 280 g), cut into 1-inch (2.5 cm) chunks
- 1 large red bell pepper (about 8 oz / 225 g), cut into 1-inch (2.5 cm) pieces
- 1 large red onion (about 8 oz / 225 g), cut into 1-inch (2.5 cm) wedges
- 8 oz (225 g) halloumi cheese, cut into 1-inch (2.5 cm) cubes
- 8 to 12 wooden or metal skewers (if wooden, soak in water for 30 minutes)
- For serving: 4 pita breads, warmed
- 1 cup (240 ml) tzatziki (store-bought or homemade)
- 1 cup (150 g) cherry tomatoes, halved
- 1/2 cup (75 g) sliced cucumber
- 1/4 cup (40 g) crumbled feta (optional)
- Fresh parsley or dill, for garnish
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper. This is your marinade.
- Add the zucchini, bell pepper, and red onion to the bowl. Toss well to coat. Let marinate at room temperature for 15 minutes while you prepare the grill and skewers.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Thread the vegetables and halloumi onto the skewers, alternating pieces. Aim for a tight fit but not so tight that the pieces are squished. You should get about 4 skewers, or 8 smaller ones.
- Preheat your grill or grill pan to medium-high heat (about 400°F / 200°C). If using a grill pan, lightly oil it.
- Place the skewers on the grill. Cook for 3 to 4 minutes per side, turning occasionally, until the vegetables are charred at the edges and the halloumi is golden brown and slightly softened. Total cooking time is about 10 to 12 minutes. The halloumi will not melt like regular cheese, but it will soften and brown.
- While the skewers cook, warm the pita breads on the grill or in a dry skillet for about 1 minute per side.
- Serve the skewers hot, with warm pita, tzatziki, cherry tomatoes, cucumber, and feta if using. Garnish with fresh parsley or dill.
Tips
- Halloumi substitute: If you can’t find halloumi, use firm tofu that has been pressed and patted dry. Tofu won’t brown as nicely, but it will absorb the marinade well. Or, use a block of paneer, which also holds up to grilling.
- Don’t skip the marinating time: Even 15 minutes makes a difference. The vegetables absorb the lemon-oregano flavor, and the salt helps draw out a little moisture, which promotes charring.
- Keep pieces uniform: Cut all vegetables and cheese into similar-sized chunks so they cook evenly. If some pieces are smaller, they’ll burn before the larger ones are done.
- Use metal skewers for easier grilling: Metal skewers conduct heat and help cook the inside of the vegetables. If using wooden ones, don’t forget to soak them—otherwise they’ll catch fire.
Serving Suggestions
Serve the skewers as a main dish with warm pita and tzatziki, alongside a Greek salad or lemon rice. For a lighter meal, skip the pita and serve over a bed of greens with a simple vinaigrette. You can also pull the vegetables and halloumi off the skewers and stuff them into a pita with tomatoes, onions, and fries for a vegetarian gyro-style sandwich.
Variations
- Add mushrooms: Cremini or portobello mushrooms add an earthy, meaty texture. Wipe them clean and cut into large chunks.
- Use different cheese: If you prefer a milder flavor, try grilling cubes of firm feta (though it may crumble a bit) or a block of kasseri cheese.
- Make it vegan: Omit the halloumi and use extra-firm tofu that has been pressed and marinated. Or simply add more vegetables like cherry tomatoes, eggplant, or cauliflower.
- Change the marinade: Add a teaspoon of smoked paprika or a pinch of cayenne for heat. Or swap the oregano for fresh thyme or rosemary.
Storage and Reheating
Leftover skewers can be refrigerated in an airtight container for up to 3 days. To reheat, place them in a 350°F (175°C) oven for 5 to 7 minutes, or until warmed through. You can also microwave them, but the vegetables will be softer. The halloumi will firm up when cold, but it will soften again when reheated. The tzatziki and pita should be stored separately.
Frequently Asked Questions
Can I use a regular skillet instead of a grill? Yes, a cast-iron or nonstick skillet works well. Heat it over medium-high heat and cook the skewers in batches, turning occasionally, until charred and cooked through. You may need a little extra oil if the pan is dry.
Why is my halloumi sticking to the grill? Halloumi has a high protein content and can stick if the grill isn’t hot enough or well-oiled. Make sure your grill is preheated to medium-high and lightly oil the grates or the halloumi cubes before threading. Also, avoid moving the skewers too soon—let them sear for a few minutes before turning.
Can I prepare the skewers ahead of time? Yes, you can assemble the skewers up to 4 hours in advance and keep them covered in the refrigerator. The marinade will continue to flavor the vegetables. Let them sit at room temperature for 15 minutes before grilling to ensure even cooking.
What can I use instead of tzatziki? A simple yogurt sauce with garlic and dill works, or a lemon-herb vinaigrette. Hummus is also a tasty, non-dairy option.
Do I need to cook the halloumi to a specific temperature? Halloumi is a cheese, not meat, so there is no USDA minimum internal temperature. You are cooking it for texture and color, not safety. As long as it’s heated through and browned to your liking, it’s ready.
Can I grill these on a barbecue? Absolutely. Use medium-high heat (about 400°F / 200°C) and cook for the same time, turning occasionally. Keep a spray bottle of water handy to douse any flare-ups from dripping oil.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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