Oven Roasted Vegetable and Halloumi Skewers with Labneh
These vegetable and halloumi skewers are simply seasoned and oven-roasted - serve them with homemade labneh for a quick, easy and delicious dinner or BBQ side dish.
Servings: 4 skewers
Calories: 163kcal
Equipment
- 4 metal, wooden or bamboo skewers (if using bamboo or wooden skewers, soak in water for at least 30 minutes before using)
- 1 basting brush
- Parchment paper (optional, but makes cleanup much simpler)
Ingredients
- 1 200g block halloumi, cut into 12 cubes
- 1 large bell pepper, seeded and cut into 12 pieces (I used green but any color works)
- 1 medium red onion, peeled and cut into eighths
- 1 large tomato, cut into 12 pieces (slightly underripe if possible)
- 1 small zucchini, cut into 12 slices or pieces
- ¼ cup olive oil
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp dried oregano
- ½ tsp dried parsley
- ½ tsp freshly cracked black pepper
- ½ tsp salt
For Serving
- Fresh parsley or mint, finely chopped
- Labneh (see Note 2)
Instructions
- Preheat the oven to 400℉ and line a large baking sheet or baking dish with parchment paper. Make sure the baking sheet is large enough for the skewers to fit side by side without touching, and ideally for the ends of the skewers to rest on the edges of the baking sheet (see Note 3)
- Separate the pieces of onion into separate pieces of 2-3 layers
- Thread the vegetables and halloumi onto the skewers, alternating in any preferred order until you have a total of 3 pieces of each vegetable and 3 pieces of halloumi on each skewer
- In a small bowl, mix together the olive oil, paprika, garlic powder, dried oregano, dried parsley, freshly cracked black pepper and salt
- Place the skewers onto the baking sheet and brush them on all sides with the oil and spices
- Bake for 10 minutes then remove from the oven and very carefully flip the skewers (use gloves or a tea towel to handle the skewers; they'll be VERY hot)
- Return the baking sheet to the oven and bake for another 10 minutes
- Broil the skewers for 1 minute on each side, being extremely careful when flipping the hot skewers
- To serve, wait for the skewers to cool slightly and transfer them to a large plate using gloves or tongs
- Sprinkle all over with the fresh herbs then serve with labneh for dipping
Notes
Note 1: You can substitute other vegetables of choice if you want such as mushrooms or Brussels sprouts. You can even add sturdy fruits that hold up to roasting like pineapple, or add chicken or beef for extra protein. If you're adding meat, you may need to increase the cooking time slightly to ensure it's cooked through.
Note 2: I use my Homemade Labneh for this recipe but any store-bought labneh works too. The skewers would also be great with the Lemon Garlic Dipping Sauce I make with my Crispy Popcorn Shrimp recipe and with my Crispy Zucchini and Feta Fritters.
Note 3: If the baking sheet is large enough for the ends of the skewers to rest on the sides of the baking sheet, they will not touch the bottom of the baking sheet as much so they'll get crispier when roasting. You're broiling the skewers at the end anyway, though, so don't worry too much about them resting on the baking sheet. You can also use a large baking dish for this recipe.
Nutrition Facts are calculated automatically and may be inaccurate.
Nutrition
Serving: 1 skewer | Calories: 163kcal | Carbohydrates: 8g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 306mg | Potassium: 321mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1417IU | Vitamin C: 53mg | Calcium: 28mg | Iron: 1mg