Grilled Squash & Tomato Kebabs

Kebabs have long been a Mediterranean way to celebrate the grill. These skewers thread zucchini, summer squash, and cherry tomatoes with cubes of halloumi, finished with lemon, garlic, and oregano.

Serves 4 · 25 min prep · 12 min cook

Estimate for one serving

• 390 cal
• 18g protein
• 18g carbs
• 28g fat
• 3g fiber

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Ingredients

• 2 medium zucchini
• 2 medium yellow summer squash
• 1½ pints cherry tomatoes
• 8 oz halloumi cheese
• 1 large red onion
• ¼ cup olive oil
• 3 tbsp lemon juice
• 3 garlic cloves
• 1½ tsp dried oregano
• 1 tsp kosher salt
• ½ tsp black pepper
• ¼ tsp red pepper flakes
• ¼ cup fresh mint
• 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 on the grill.
2. 2Trim the zucchini and yellow squash and cut into ¾-inch thick rounds or half-moons. Cut the halloumi into ¾-inch cubes. Cut the red onion into 1-inch chunks and separate the layers.
3. 3In a large bowl whisk together the olive oil, lemon juice, minced garlic, oregano, salt, black pepper, and red pepper flakes to make a bright marinade.
4. 4Add the squash pieces, cherry tomatoes, halloumi cubes, and onion chunks to the bowl. Toss gently until everything is evenly coated. Let sit 10 minutes while the grill heats.
5. 5Preheat a gas or charcoal grill to medium-high heat, about 400–450°F. Clean and oil the grates well to prevent sticking.
6. 6Thread the vegetables, tomatoes, and halloumi onto the skewers, alternating colors and textures so each skewer has a mix of squash, tomato, cheese, and onion. Leave a little space between pieces for even cooking.
7. 7Place the kebabs on the hot grill. Cook 3–4 minutes per side, turning carefully with tongs, until the squash is tender with distinct grill marks, the tomatoes blister and soften, and the halloumi is golden and slightly charred at the edges. Total grill time is about 10–12 minutes.
8. 8Transfer the finished kebabs to a platter. Taste a piece of squash and adjust with an extra pinch of salt if needed.
9. 9Scatter the torn fresh mint leaves over the hot kebabs so the herb wilts slightly and releases its aroma.
10. 10Serve immediately with any remaining marinade spooned over the top or a simple side of warm flatbread for a complete dinner.