Mediterranean Tapas with Halloumi Skewers
This Mediterranean Tapas platter is centered around grilled halloumi skewers, paired with a colorful spread of classic small plates like hummus, marinated olives, roasted red pepper dip, pita, and fresh salad bites. It’s a vibrant, shareable feast that combines salty, smoky, creamy, and crunchy flavors — perfect for entertaining, family dinners, or a mezze-inspired night.
Time
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Serves: 4–6
Ingredients
For Halloumi Skewers
2 blocks halloumi cheese (approx. 400 g / 14 oz), cut into cubes
1 red bell pepper, chopped into chunks
1 yellow bell pepper, chopped into chunks
1 zucchini, sliced thickly into half-moons
12 cherry tomatoes
2 tbsp extra virgin olive oil
1 tsp dried oregano
½ tsp smoked paprika (optional, for depth)
Zest of 1 lemon
Freshly ground black pepper
Wooden or metal skewers
Tapas Spread
Hummus (store-bought or homemade)
Marinated olives (green + black with herbs, olive oil, lemon peel)
Roasted red pepper dip (Muhammara) or sun-dried tomato dip
Stuffed grape leaves (dolmas) – optional
Crispy chickpeas (roasted with olive oil + cumin)
Pita bread / flatbread – warmed and cut into wedges
Fresh salad bites – diced cucumber, tomato, parsley, red onion with lemon juice
Instructions
Step 1 – Prep Skewers
Soak wooden skewers in water for 20 minutes (if using) to prevent burning.
Cut halloumi, peppers, zucchini, and keep cherry tomatoes whole.
Step 2 – Season
In a bowl, whisk together olive oil, oregano, smoked paprika, lemon zest, and black pepper.
Add halloumi cubes and vegetables, toss to coat well.
Step 3 – Assemble
Thread halloumi, zucchini, peppers, and cherry tomatoes alternately onto skewers.
Step 4 – Grill
Grill / Pan Method: Heat a grill pan or outdoor grill to medium-high. Cook skewers for 2–3 minutes per side until halloumi is golden and veggies are slightly charred.
Oven Method: Preheat oven to 220°C (425°F). Place skewers on a baking sheet, bake 12–15 minutes, flipping once halfway through.
Step 5 – Serve
Arrange skewers in the center of a large serving platter.
Surround with small bowls of hummus, olives, dips, salad bites, and warm pita.
Garnish with lemon wedges and fresh herbs.
Notes & Tips
Halloumi Tip: Don’t overcook halloumi — it should be golden but still chewy. Overcooking can make it tough.
Make-Ahead: You can prep the skewers (uncooked) up to 6 hours ahead and keep refrigerated. Grill just before serving.
Seasonal Swap: Use eggplant cubes, mushrooms, or even peaches/apricots for a sweet-savory twist.
Plating Tip: Use a big wooden board or platter for that “tapas feast” look.
Frequently Asked Questions
Q: Can I make this vegan?
A: Yes — replace halloumi with marinated tofu or tempeh cubes.
Q: Can I use frozen halloumi?
A: Fresh is best, but frozen works if thawed completely and patted dry.
Q: What wine pairs well with this?
A: A crisp Sauvignon Blanc, dry rosé, or sparkling wine complements the salty halloumi beautifully.
Q: Can I cook halloumi skewers in an air fryer?
A: Yes — 200°C (390°F) for 8–10 minutes, flipping halfway.
Nutritional Information
Calories: 320 kcal
Protein: 14 g
Fat: 22 g
Saturated Fat: 9 g
Carbohydrates: 16 g
Fiber: 3 g
Sugars: 5 g
Sodium: 720 mg