Greek Halloumi Souvlaki Bowls with Garlic Sauce
A modern Mediterranean bowl featuring grilled halloumi cheese, marinated in lemon and herbs, paired with Greek-style rice, fresh vegetables, and a creamy garlic yogurt sauce. It’s hearty yet refreshing — perfect for vegetarians and anyone who loves bold, zesty Greek flavors.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients
For the Halloumi Souvlaki:
250 g halloumi cheese, cut into 1-inch cubes
1 tbsp olive oil
1 tsp dried oregano
½ tsp dried thyme
Juice of ½ lemon
1 garlic clove, minced
Pinch of black pepper
(Optional: cherry tomatoes, red onion chunks, or bell pepper pieces for skewering)
For the Greek Rice Base:
1 cup basmati or jasmine rice
2 cups water or vegetable broth
1 tbsp olive oil
½ tsp salt
Zest of ½ lemon
1 tbsp fresh parsley, chopped
For the Fresh Veggie Mix:
½ cucumber, diced
1 tomato, chopped
¼ red onion, thinly sliced
1 tbsp olive oil
1 tsp red wine vinegar
Salt & pepper, to taste
For the Creamy Garlic Sauce:
½ cup Greek yogurt
1 tbsp mayonnaise
1–2 garlic cloves, grated or finely minced
1 tbsp lemon juice
1 tbsp olive oil
Salt & black pepper, to taste
(Optional: a pinch of dill or parsley)
Optional Toppings:
Kalamata olives
Crumbled feta cheese
Pita bread wedges
Lemon wedges
Instructions
1. Prepare the Halloumi
In a bowl, whisk together olive oil, oregano, thyme, lemon juice, garlic, and pepper.
Add halloumi cubes and gently toss to coat. Marinate for 10–15 minutes.
Thread halloumi onto skewers (alternating with onion or bell pepper if using).
2. Grill or Pan-Sear
Heat a grill pan or skillet over medium heat.
Add a touch of olive oil and cook skewers for 2–3 minutes per side, until golden and slightly charred.
Remove and keep warm.
3. Cook the Greek Rice
In a small saucepan, heat olive oil and add rice. Toast lightly for 1 minute.
Add water (or broth) and salt. Bring to a boil, reduce heat, cover, and simmer for 12–15 minutes.
Fluff with a fork and stir in lemon zest and parsley.
4. Make the Garlic Sauce
Combine yogurt, mayo (if using), garlic, lemon juice, olive oil, salt, and pepper in a bowl.
Mix until smooth and creamy. Taste and adjust seasoning.
5. Prepare the Veggie Mix
Toss cucumber, tomato, and red onion in olive oil, vinegar, salt, and pepper.
6. Assemble the Bowl
Add a base of lemon-herb rice.
Top with grilled halloumi skewers.
Add spoonfuls of Greek veggie salad.
Drizzle generously with garlic yogurt sauce.
Garnish with feta, olives, and fresh herbs.
Notes & Tips
Don’t overcook halloumi: It should be golden but still soft inside — too much heat makes it rubbery.
Make it vegan: Use tofu marinated in lemon and herbs and plant-based yogurt for the sauce.
Add crunch: Toasted pine nuts or pistachios make a lovely topping.
Meal prep: Store components separately; assemble before eating.
Frequently Asked Questions
Q: Can I bake the halloumi instead of grilling it?
Yes — bake at 400°F (200°C) for 10–12 minutes, flipping halfway until golden.
Q: What can I serve with it?
Warm pita, hummus, roasted chickpeas, or a side of tabbouleh go perfectly.
Q: Can I make the sauce ahead?
Yes — it keeps for 3–4 days in the fridge. The flavors even deepen over time.
Nutritional Information
Calories: ~480 kcal
Protein: 22 g
Carbohydrates: 45 g
Fat: 22 g
Fiber: 5 g