Go Back
+ servings

Veggie Halloumi Kebabs with Creamy Grilled Lemon Dip

Servings 4
Author Foodtastic Mom


  • 1 bag mini sweet peppers red, yellow and orange
  • 4 small zucchini
  • 8 oz. halloumi cheese
  • 2 T. vegetable oil
  • salt and pepper
  • 2 whole lemons
  • 3/4 c. sour cream
  • 1/4 c. mayonnaise
  • 1/4 c. fresh parsley
  • 1 clove garlic minced
  • 1/2 t. salt


  • Soak 8 wooden skewers in water for a couple of hours before assembling or use metal kebab skewers.
  • Turn on grill burners to high to heat fully. Scrape the grates clean and then turn all burners to low.
  • Slice both lemons in half, rub lightly with oil and grill for about 8 minutes, starting cut-side down and flipping to cut side up after a couple of minutes. Remove from grill and allow to cool enough to handle.
  • Squeeze grilled lemon juice into a bowl (using a strainer to remove any seeds).
  • Add the sour cream, mayonnaise, parsley, garlic and salt and mix well to combine. Set dip aside.
  • Slice zucchini into 16 equal pieces, discarding ends.
  • Cut halloumi cheese into 16 equal size cubes.
  • Thread each kebab skewer with two mini sweet peppers, two pieces of zucchini and 2 cubes of cheese.
  • Rub each kebab lightly with the vegetable oil and sprinkle each with a little salt and pepper.
  • Grill kebabs on low heat, flipping once or twice, until grilled evenly - about 10 minutes.
  • Remove kebabs from heat and serve with creamy grilled lemon dip.