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Halloumi-Mushroom Souvlaki Skewers - Image 1

Halloumi-Mushroom Souvlaki Skewers

Mediterranean cuisineGreek cuisine
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Halloumi-Mushroom Souvlaki Skewers

Souvlaki

Prep: 15 min • Cook: 12 min. Vegetarian skewers of salty halloumi and earthy mushrooms are brushed with a lemon-oregano oil, quickly grilled until golden, and served warm in pita with cooling tzatziki for a bright, Mediterranean-style souvlaki that works as a casual weeknight meal or party platter.

Preparation time
15 min
Cooking time
12 min
Total time
27 min
Servings
4
Course
Main
Complexity
Easy
Units:
Scale:

Ingredients

  • 14oz halloumi cheese(cut into 2.5 cm (1 inch) cubes or thick rectangular slices)
  • 11oz mushrooms(cremini or button, cleaned and halved if large)
  • 8 pcs wooden skewers(soak in water 30 minutes before grilling to prevent burning)

Marinade

  • 3 tbsp olive oil(extra-virgin preferred for flavor)
  • 2 tbsp lemon juice(freshly squeezed for best brightness)
  • 2 tsp oregano(dried oregano; can use 1 tbsp fresh chopped oregano)
  • 1 pc garlic(small clove, minced (optional))
  • 1/2 tsp salt(adjust to taste; halloumi is salty so use sparingly)
  • 1/4 tsp black pepper(freshly ground)

To serve

  • 4 pcs pita bread(small to medium pitas, warmed briefly before serving)
  • 1 cup tzatziki(store-bought or homemade chilled yogurt-cucumber sauce)
  • 1 pc lemon wedges(for squeezing over finished skewers)
  • 2 tbsp fresh parsley(chopped, for garnish (optional))

Instructions

Marinade & prep

  1. In a bowl whisk olive oil, lemon juice, oregano, minced garlic, salt and pepper until combined.
  2. Toss halloumi cubes and mushrooms in about two-thirds of the lemon-oregano oil to coat; reserve remaining oil for brushing while grilling.
  3. Thread halloumi and mushrooms onto soaked wooden skewers, alternating pieces to avoid crowding.

Grill

  1. Preheat a grill or grill pan to medium-high and oil the grates or pan lightly.
  2. Place skewers on the hot grill and cook 3–4 minutes per side, brushing with reserved oil, until halloumi is golden with clear grill marks and mushrooms are tender.
  3. Remove skewers from heat and let rest 1–2 minutes to settle.

To serve

  1. Warm pitas briefly on the grill or in a dry skillet for 30–60 seconds per side until pliable.
  2. Serve each pita with a skewer or sliced halloumi and mushrooms, a spoonful of tzatziki, a squeeze of lemon and a sprinkle of chopped parsley.
  3. Offer extra tzatziki and lemon wedges at the table so guests can adjust seasoning.

Nutrition

Servings
4
Serving size (imperial)
7.6 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories395.5 kcal184 kcal1,582 kcal
Protein20.1 g9.3 g80.4 g
Fat25.3 g11.8 g101.2 g
Carbs18.9 g8.8 g75.6 g

Tips

  • Soak wooden skewers for at least 30 minutes to prevent them from burning on the grill while cooking.
  • Cook skewers over medium-high heat until halloumi has strong golden grill marks and mushrooms are tender but not collapsed.
  • Serve immediately in warm pita with tzatziki and a quick squeeze of lemon to brighten the flavors.

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