These grilled marinated halloumi and vegetable skewers will be some of the most colorful, tasty, savory kabobs you’ve ever had. Garnish with a handful of chopped fresh herbs such as oregano, basil, thyme, and mint if you like.

Ingredients

• 3 tablespoons olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 garlic cloves, crushed
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes, or more to taste
• 8 ounces halloumi cheese
• 1 large bell pepper, any color
• 1/2 red onion, peeled
• 8 baby bella (cremini) mushrooms, stems removed
• 8 grape tomatoes

Directions

1. Whisk olive oil, lemon juice, garlic, oregano, and red pepper flakes in a small bowl.
2. Remove halloumi from the package, pat dry with a paper towel, and cut into 1-inch chunks. Cut bell pepper and red onion into chunks a little larger than the cheese.
3. Combine halloumi, bell pepper, onion, mushrooms, and tomatoes in a bowl. Drizzle with marinade, and toss until well coated. Set aside for at least 30 minutes. Meanwhile, if using wooden skewers, soak in water for 30 minutes.
4. Alternately thread halloumi and veggies onto skewers, reserving leftover marinade.
5. Preheat a grill for medium-high heat, and brush the grates well with oil.
6. Place skewers on the grill and cook for about 6 to 8 minutes. Baste with reserved marinade and flip halfway through until veggies begin to char and halloumi softens. Serve immediately.