📖 Instructions

1. First, prep the zucchini. Wash them thoroughly and trim off the ends. Cut each zucchini into 1/2-inch thick rounds. If your zucchini are particularly large, you might want to halve the rounds to make them more manageable on the skewers.
2. Next, prepare the halloumi. Pat the halloumi dry with paper towels (this will help it get a nice crust when grilled). Cut the halloumi into cubes, roughly the same size as your zucchini rounds.
3. Now, let's make the marinade. In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Taste and adjust the seasoning as needed. A pinch of red pepper flakes can add a nice kick!
4. Thread the skewers! Alternate threading the zucchini rounds and halloumi cubes onto the skewers. Don't overcrowd the skewers; leave a little space between each piece to allow for even grilling. It's important to use metal skewers or if using wooden skewers soak them in water for at least 30 minutes to prevent burning.
5. Brush the skewers generously with the marinade, ensuring that both sides are well coated. Reserve the remaining marinade for basting during grilling.
6. Preheat your grill to medium heat. Lightly oil the grill grates to prevent sticking. If you don't have a grill, a grill pan or even a regular frying pan will work just fine!
7. Place the skewers on the preheated grill. Grill for about 2-3 minutes per side, or until the zucchini is tender and slightly charred, and the halloumi is golden brown. Baste the skewers with the reserved marinade while grilling to keep them moist and flavorful.
8. Remove the skewers from the grill and let them rest for a minute or two before serving. This allows the flavors to meld together a bit.
9. Garnish with fresh parsley or mint, if desired. Serve the grilled zucchini and halloumi skewers immediately as a light lunch, appetizer, or side dish. They're especially delicious with a squeeze of fresh lemon juice!