Bright, herby, and full of garden-fresh flavour, these Pesto Veggie Halloumi Skewers are a gorgeous addition to any vegetarian BBQ spread. Creamy halloumi cubes are grilled alongside tender courgette ribbons, juicy cherry tomatoes, and earthy mushrooms—all brushed in a luscious basil pesto that melts beautifully over the heat.
The rich, nutty pesto pairs naturally with the saltiness of the cheese and brings out the sweetness of the vegetables as they char. These skewers are simple to assemble and quick to cook, making them perfect for fuss-free outdoor dining or even a stovetop grill when the weather doesn’t play along.
Serve these skewers with a drizzle of balsamic reduction or alongside orzo salad for a satisfying meal. And if you’re after more creative ideas, this recipe is featured in our roundup of the 10 best halloumi skewer recipes—a must-read for every halloumi enthusiast.
Pesto Veggie Halloumi Skewers
Ingredients
For the
- 250 g Halloumi Cheese cut into 2.5cm cubes
- 1 courgette sliced lengthways into ribbons
- 200 g Cherry Tomatoes
- 150 g chestnut mushrooms whole or halved if large
- 3 tbsp basil pesto
- balsamic glaze optional, for drizzling
Instructions
- If needed, blanch the courgette ribbons briefly in boiling water for 30 seconds to make them easier to fold. Pat dry.
- Toss halloumi, tomatoes, mushrooms, and folded courgette ribbons in the pesto until coated.
- Thread onto skewers, alternating for a mix of textures and colours.
- Grill over medium-high heat for 8–10 minutes, turning occasionally, until the cheese is golden and vegetables are slightly charred.
- Drizzle with balsamic glaze before serving, if desired.
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