Appetizers & Snacks and Lunch & Dinner

Greek Inspired Zucchini, Halloumi And Artichoke Skewers

By Chef Sylvie
Gluten Free, Grain Free, and Vegetarian
PREP TIME: 30 min
COOK TIME: 8 min
TOTAL TIME: 38 min

Greek inspired Halloumi, zucchini and artichoke skewers.


For the Marinade:

  • ¼ cup/60ml extra-virgin olive oil
  • 2 Tablespoons/30ml fresh lemon juice (from about ½ a lemon)
  • 2 Tablespoons/30ml white wine vinegar
  • 1 Tablespoon fresh chopped oregano or 1½ teaspoons dried
  • 2 garlic cloves, finely minced
  • Zest of 1 large lemon, grated
  • ½ teaspoon sea salt or Himalayan salt
  • ¼ teaspoon freshly ground black pepper

For the Skewers:

  • 8 ounces/225g Halloumi cheese, cut into 1-inch cubes
  • 4 small zucchini, cut lengthwise and then into 1-inch pieces
  • 12 ounces/310g (1 bag ) frozen artichoke hearts, thawed (or drained water packed artichoke hearts)
  • Metal or Bamboo skewers

For the Sauce:

  • 2 Tablespoons/30ml extra-virgin olive oil
  • 1 Tablespoon/15ml fresh lemon juice
  • 1 Tablespoon Italian parsley, finely chopped
  • 1 Tablespoon black Greek olives, finely chopped
  • ¼ teaspoon sea salt or Himalayan salt
  • 1/8th teaspoon freshly ground black pepper
  • More chopped fresh Italian parsley for serving (optional)
  • Lemon wedges for serving (optional)


  1. In a large bowl whisk together all the marinade ingredients. Add the Halloumi, zucchini and artichoke hearts and toss to coat thoroughly. Cover and let sit for 15-20 minutes, stirring occasionally.
  2. Pre-heat your grill to a medium heat or your oven to 400 F if baking. (If using bamboo cocktail skewers, be sure to soak them in water beforehand.)
  3. Thread the marinated vegetables onto the skewers.
  4. Brush generously with remaining marinade and set the rest aside.
  5. Grill until the vegetables are tender and lightly charred (6 to 8 minutes), or bake for 10-12 minutes in the oven turning over once.
  6. Add the sauce ingredients to the reserved marinade and whisk to combine.
  7. Transfer the skewers to a serving platter and drizzle with the sauce and extra parsley and serve with lemon wedges if desired.

This recipe originally appeared on Gourmande in the Kitchen.