I love this recipe because it’s fresh, healthy, and bursting with flavor. The blend of chilli, garlic, herbs, and spices creates a punchy sauce that elevates the haloumi and vegetables to a whole new level. I also love that I can prepare the skewers and sauce in advance, making it an effortless option for entertaining or outdoor dining.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 long fresh green chilli, deseeded, chopped 1 garlic clove, chopped 2/3 cup fresh continental parsley leaves 2/3 cup fresh coriander leaves and stalks 2 tsp ground cumin 1/2 tsp ground cardamom 80ml (1/3 cup) extra virgin olive oil 500g haloumi, cut into 2.5cm pieces 2 large zucchini, thickly sliced 2 red capsicums, deseeded, cut into 1.5 x 4cm strips 1 small red onion, cut into small wedges Chargrilled lemon wedges, to serve
Directions
I start by making the sauce. I place the chopped chilli, garlic, parsley, coriander, cumin, and cardamom in a small food processor and pulse until everything is coarsely chopped. Then I add 60ml (1/4 cup) of olive oil and process again until the mixture is combined. I season it well, transfer it to a bowl, and let it sit for about 15 minutes so the flavors can develop.
While the sauce rests, I thread the haloumi, zucchini, capsicum, and onion pieces onto 12 metal or presoaked bamboo skewers, alternating the ingredients for a colorful presentation.
I set aside about two-thirds of the sauce in a small bowl for serving later.
I preheat the barbecue grill or a chargrill pan over medium-high heat. I mix the remaining 1 tablespoon of olive oil into the leftover sauce, then brush the mixture generously over the skewers.
I grill the skewers for about 6 minutes, turning often and brushing with more of the sauce as they cook, until the haloumi is golden and the vegetables are lightly charred.
I serve the skewers hot with the reserved herb sauce and chargrilled lemon wedges for squeezing over the top.
Servings and Timing
This recipe serves 4 people. It takes about 40 minutes to prepare and 10 minutes to cook, making it ready in roughly 50 minutes.
Variations
I sometimes add chunks of eggplant or cherry tomatoes to the skewers for extra variety. When I want a milder flavor, I reduce the amount of chilli or swap it for a pinch of smoked paprika. For a heartier meal, I serve the skewers over couscous, quinoa, or a fresh salad.
Storage/Reheating
I store any leftover skewers in an airtight container in the fridge for up to 2 days. To reheat, I place them in a hot grill pan or oven at 180°C for about 5 minutes until warmed through. The sauce can also be stored separately in a jar in the fridge for up to 3 days—it’s great as a dip or salad dressing too.
FAQs
Can I make the sauce ahead of time?
Yes, I often make it a day before to let the flavors deepen—it keeps well in the fridge.
Can I use other vegetables?
Definitely, I like adding mushrooms, cherry tomatoes, or even corn slices for variety.
What can I use instead of haloumi?
I sometimes replace it with paneer or firm tofu for a similar texture.
How do I stop haloumi from sticking to the grill?
I brush the grill with oil before cooking and make sure the haloumi pieces are dry before brushing on the sauce.
Can I make these skewers in the oven?
Yes, I bake them at 220°C for about 10–12 minutes, turning halfway through for even browning.
How spicy are these skewers?
They have a mild kick from the green chilli, but I adjust the heat by adding more or less to suit my taste.
Can I double the recipe for a crowd?
Yes, this recipe easily doubles, and the sauce can be made in a larger batch.
What can I serve these skewers with?
I like pairing them with flatbread, hummus, or a fresh cucumber-yoghurt dip.
How do I keep the vegetables from burning?
I cut them evenly and keep the grill at medium-high heat to cook them through without burning.
Can I use dried herbs instead of fresh?
Fresh herbs give the best flavor, but in a pinch, I use 1 tablespoon each of dried parsley and coriander.
Conclusion
I love how these easy spicy haloumi and veggie skewers combine fresh, smoky, and herby flavors in such a simple way. They’re vibrant, full of texture, and ideal for both casual meals and outdoor gatherings. Whether I serve them straight from the grill or as part of a larger spread, they always bring a burst of flavor to the table.
These Easy Spicy Haloumi & Veggie Skewers are bursting with smoky, herby, and zesty flavor. Juicy grilled vegetables and golden haloumi are brushed with a spiced coriander-parsley sauce, creating a colorful and satisfying dish perfect for barbecues, picnics, or weeknight dinners.
Ingredients
1 long fresh green chilli, deseeded, chopped
1 garlic clove, chopped
2/3 cup fresh continental parsley leaves
2/3 cup fresh coriander leaves and stalks
2 tsp ground cumin
1/2 tsp ground cardamom
80 ml (1/3 cup) extra virgin olive oil
500 g haloumi, cut into 2.5 cm pieces
2 large zucchini, thickly sliced
2 red capsicums, deseeded, cut into 1.5 x 4 cm strips
1 small red onion, cut into small wedges
Chargrilled lemon wedges, to serve
Instructions
Make the sauce: Place the chilli, garlic, parsley, coriander, cumin, and cardamom in a small food processor. Pulse until coarsely chopped. Add 60 ml (1/4 cup) olive oil and process again until combined. Season well and let sit for 15 minutes to allow flavors to develop.
Assemble the skewers: Thread haloumi, zucchini, capsicum, and onion alternately onto 12 metal or soaked bamboo skewers for a colorful presentation.
Reserve some sauce: Set aside two-thirds of the sauce in a small bowl for serving.
Prepare to grill: Preheat a barbecue or chargrill pan over medium-high heat. Mix the remaining 1 tablespoon of olive oil into the leftover sauce and brush it generously over the skewers.
Grill: Cook the skewers for about 6 minutes, turning often and brushing with more sauce as they cook, until the haloumi is golden and vegetables are lightly charred.
Serve: Arrange the skewers on a platter and serve hot with the reserved herb sauce and chargrilled lemon wedges for squeezing over the top.
Notes
Add eggplant or cherry tomatoes for more variety.
Use paneer or firm tofu instead of haloumi for a vegetarian alternative.
Reduce or increase the amount of chilli to adjust the spice level.
Serve over couscous, quinoa, or with flatbread for a complete meal.
The herb sauce doubles as a great dip or salad dressing.
