Grilled Halloumi and Vegetable Skewers with Lemon Herb Marinade

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

Cut the halloumi cheese into 1-inch cubes.

In a large bowl, whisk together the lemon juice, olive oil, oregano, thyme, minced garlic, salt, and pepper to create the marinade.

Add the halloumi and vegetables (bell peppers, zucchini, red onion, cherry tomatoes) to the bowl with the marinade. Toss gently to coat everything evenly.

Let the halloumi and vegetables marinate for at least 15 minutes at room temperature, or up to 1 hour in the refrigerator.

Preheat your grill to medium heat.

Thread the halloumi and vegetables onto the skewers, alternating colors and textures. Try to avoid overcrowding the skewers.

Lightly oil the grill grates to prevent sticking.

Place the skewers on the preheated grill. Cook for 5-7 minutes per side, or until the vegetables are tender and slightly charred, and the halloumi is golden brown and slightly softened. Turn skewers frequently to ensure even cooking.

Remove the skewers from the grill and serve immediately. Garnish with fresh herbs, if desired.