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Grilled Halloumi and Tomato Kebabs

Tomato and Cheese Kebabs on Blue Plate
Grilled Halloumi and Tomato Kebabs

This recipe and photography was provided courtesy of local cookbook author and chef, Carla Snyder. Learn more about Carla and discover her recipes at or in her cookbook, One Pan Whole Family.

Warm, melty cheese is as delicious in the summer as it is in the winter and even more so when cooked as a kebab on the grill. Halloumi is a semi-hard, unripe brined cheese made from a mixture of goat and sheep’s milk. It has a high melting point which makes it the perfect cheese for grilling. I’m pairing it up with tomatoes, chili oil and mint here but feel free to combine these squeaky cubes on shorter sticks as a fun appetizer as well.

It’s that easy: I use the thinner, round wooden skewers for this recipe since the cheese can be crumbly.

Grilled Halloumi and Tomato Kebabs with Chili, Lime and Mint

Start to finish: 30 minutes

Hands on time: 25 minutes

Makes 16 kebabs


  • Sixteen 6-inch round wooden skewers
  • Two 8-oz packages halloumi
  • 1 1/2 pints grape tomatoes
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper
  • Oil or vegetable spray for the grill
  • Chili oil
  • Zest from 2 limes
  • 1 bunch mint, leaves torn


  1. Soak the skewers in water for at least 30 minutes
  2. If using a charcoal fire, light the coals so that they will be ready.
  3. Preheat a grill to medium-high heat.
  4. Cut the cheese into 1-inch squares and toss them in a large bowl with the tomatoes, olive oil and a few sprinkles of salt and pepper.
  5. Thread the cheese and tomatoes onto the soaked skewers starting and ending with the cheese.
  6. Brush or spray grill grates with oil.
  7. Grill the kebabs, covered, turning them occasionally until the cheese begins to soften about 5 minutes. Transfer the kebabs to a serving dish, drizzle with Chile oil and garnish with zest and mint.

Make-ahead: The kebabs can be assembled and kept covered and refrigerated for up to 24 hours.

In the glass: This cheesy dish is looking for a crisp, dry Chenin Blanc. South Africa has many to choose from in the weeknight price range of under $15. Look for a bottle from Mulderbosh or Bellingham.

Click here to Print the Recipe for Grilled Halloumi and Tomato Skewers

Carla Snyder in her kitchen
By Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink full of dishes.

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