# Components:
→ Skewers
01 - 8 oz halloumi cheese, cut into 3/4 inch cubes
02 - 1 red bell pepper, cut into 3/4 inch pieces
03 - 1 yellow bell pepper, cut into 3/4 inch pieces
04 - 1 small zucchini, sliced into 3/8 inch rounds
05 - 1 small red onion, cut into wedges
06 - 4.4 oz cherry tomatoes
07 - 2 tablespoons olive oil
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon smoked paprika
10 - Salt and black pepper to taste
11 - 8 wooden or metal skewers
→ Herb Yogurt Sauce
12 - 7 oz Greek yogurt
13 - 2 tablespoons fresh mint, finely chopped
14 - 2 tablespoons fresh parsley, finely chopped
15 - 1 tablespoon fresh lemon juice
16 - 1 garlic clove, minced
17 - 1 tablespoon olive oil
18 - Salt and black pepper to taste
# Method:
01 - If using wooden skewers, submerge them in water for at least 20 minutes to prevent burning during grilling.
02 - In a large mixing bowl, combine halloumi cubes and all vegetables. Drizzle with olive oil, add oregano and smoked paprika, then toss until evenly coated. Season with salt and black pepper.
03 - Thread the halloumi and vegetables alternately onto prepared skewers, distributing ingredients evenly across each skewer.
04 - Preheat a grill or grill pan over medium-high heat until fully heated and grates are clean.
05 - Place skewers on the grill and cook for 10-12 minutes, turning occasionally to ensure even cooking. Vegetables should become tender with light charring, and halloumi should achieve a golden color.
06 - While skewers cook, combine Greek yogurt, fresh mint, fresh parsley, lemon juice, minced garlic, and olive oil in a small bowl. Mix thoroughly and refrigerate until service time.
07 - Transfer grilled skewers to serving plates and serve immediately alongside chilled herb yogurt sauce.
