Grilled Mushroom Apple Kebabs

Mediterranean grills love salty halloumi that holds its shape over flame, and these skewers lean into that tradition with a sweet-savory twist. Firm apple chunks join cremini mushrooms and zucchini, kissed with lemon, oregano, and smoked paprika.

Serves 4 · 25 min prep · 15 min cook

Estimate for one serving

• 380 cal
• 18g protein
• 24g carbs
• 26g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 lb large cremini mushrooms
• 2 large firm apples
• 8 oz halloumi cheese
• 1 large red onion
• 1 medium zucchini
• 1/4 cup olive oil
• 2 tbsp fresh lemon juice
• 2 tbsp chopped fresh oregano
• 1 tbsp fresh thyme
• 3 garlic cloves
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp honey
• 8 wooden or metal skewers

Instructions

1. 1If using wooden skewers, soak them in water for at least 20 minutes so they do not burn. Preheat a grill or grill pan to medium-high heat, about 400°F.
2. 2Wipe the mushrooms clean and leave the smaller ones whole; halve any large caps. Core the apples and cut into 1-inch chunks that will stay on the skewers.
3. 3Cut the halloumi into 1-inch cubes, slice the red onion into thick wedges, and cut the zucchini into thick half-moons. Mince the garlic.
4. 4In a large bowl whisk olive oil, lemon juice, honey, minced garlic, oregano, thyme, smoked paprika, cumin, salt, and black pepper into a marinade.
5. 5Add the mushrooms, apple chunks, halloumi, onion, and zucchini to the bowl and toss gently until every piece is coated. Let sit 10 minutes.
6. 6Thread the ingredients onto skewers, alternating mushroom, apple, halloumi, onion, and zucchini for colorful, balanced kebabs.
7. 7Place the kebabs on the hot grill grates. Cook 8 to 10 minutes total, turning every 2 to 3 minutes, until the mushrooms are tender, apples are lightly charred, and halloumi is golden.
8. 8Brush any remaining marinade over the kebabs during the last turn for extra glaze and aroma. Watch for flare-ups and move to cooler spots if needed.
9. 9Transfer the finished kebabs to a large platter. Squeeze a little extra lemon over the top and scatter any leftover fresh herbs.
10. 10Serve hot off the grill as a shareable centerpiece; guests can slide the pieces onto plates or eat straight from the skewer at the backyard table.