Halloumi Vegetable Skewers with Mint Yogurt Dip

Grilled halloumi meets courgette, red bell pepper and cherry tomatoes and is served with a fresh yogurt and mint dip. The skewers can be prepared in advance and are eaten without cutlery.

By yumbelo · 8 servings · 35 minutes

Ingredients

• 400 g Halloumi
• 2 pc Courgette
• 2 pc red bell pepper
• 250 g cherry tomatoes
• 1 pc red onion
• 4 tbsp olive oil
• 1 pc lemon
• 1 tsp dried oregano
• salt
• pepper
• 250 g yogurt (3.5% fat)
• 1 pc garlic clove
• 1 bunch fresh mint
• 32 pc wooden skewers

Method

1. Soak the wooden skewers in water for about 30 minutes so they don't burn when grilling or frying.
2. Cut the halloumi into cubes about 2 cm in size. Cut the courgette into thick slices, the bell pepper into chunky pieces and the onion into wedges. Leave the cherry tomatoes whole.
3. Mix two tablespoons of olive oil with the juice of half a lemon, the oregano, salt and pepper. Toss the halloumi, courgette, bell pepper and onion in it.
4. Thread the halloumi and vegetables onto the skewers alternately with the cherry tomatoes, making about 32 skewers in total.
5. Heat a grill pan or frying pan with one tablespoon of olive oil. Fry the skewers in batches on all sides for about 2 to 3 minutes, until the halloumi is golden brown and the vegetables have a little color.
6. For the dip, finely grate the garlic clove and mix it with the yogurt, the remaining lemon zest and one tablespoon of olive oil. Finely chop the mint, stir it in and season with salt and pepper.
7. Serve the skewers warm or at room temperature with the dip. For a party, the skewers can be cut in advance and stored covered in the refrigerator until frying.