These easy halloumi skewers are layered with salty halloumi cheese, salami, olives, artichokes, and roasted red peppers, then grilled until the cheese is golden and seared. Ready in about 20 minutes, they're a colorful Mediterranean-inspired appetizer that's perfect for cookouts, parties, or summer entertaining.
Looking for another easy appetizer? My baked feta is warm, creamy, and perfect for serving alongside these grilled halloumi skewers.
Recipe Summary: Halloumi Skewers (Grilled Antipasto Skewers)
- ✅ Recipe Name: Halloumi Skewers (Grilled Antipasto Skewers)
- 🕒 Ready In: 20 minutes
- 👪 Serves: 12 (easy to scale)
- 🍽 Calories: 150 per serving
- 🥣 Main Ingredients: halloumi cheese, artichokes, olives, Italian meats
- 📖 Dietary Info: Make-a-head friendly, kid-friendly
- ⭐ Why You'll Love It: A fun twist on an antipasto platter that's easy to prep ahead, quick to grill, and always the first appetizer to disappear.
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These grilled halloumi skewers are one of my favorite appetizers for summer entertaining. They're everything I love about an antipasto platter: salty halloumi, Italian meats, olives, and marinated vegetables, served on skewers for an easy, crowd-pleasing bite.
Halloumi is made for the grill, developing beautiful golden grill marks while staying warm and pleasantly chewy. Finished with a quick herby vinaigrette, these skewers are always one of the first appetizers to disappear.
If you love Mediterranean-inspired appetizers, be sure to try my baked feta with honey or grilled octopus salad with fennel and olives, too.
Why you'll love this recipe
- Golden grilled halloumi: Halloumi develops a beautifully golden exterior while staying warm, salty, and pleasantly chewy inside.
- A complete antipasto platter on a stick: Salami, olives, artichokes, and peppers make every skewer packed with bold Mediterranean flavors.
- Perfect for entertaining: Assemble the skewers ahead of time, then grill them just before serving for an effortless party appetizer.
- Easy to customize: Swap in your favorite antipasto ingredients, cured meats, or vegetables to make each batch your own.
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Ingredients
- Halloumi cheese: Cut the halloumi into thick, even cubes. If the pieces are too small or thin, they can crack or tear when threading onto the skewers.
- Whole artichoke hearts: I recommend using whole canned artichoke hearts rather than quartered. They're easier to cut into uniform pieces and stay securely on the skewers while grilling.
- Roasted red peppers: Use thin strips of roasted red peppers, either homemade or store-bought. If they're whole, simply slice them into skewer-friendly pieces.
- Olives: Their rich, briny flavor pairs perfectly with the halloumi and Italian meats. I love Kalamata olives, Castelvetrano olives, or green olives.
- Assorted Italian deli meats: I like a mix of Genoa salami, pepper salami, hot capocollo, hot calabrese, and pepperoni. Use one variety or several: think of it like building your favorite antipasto platter.
- Olive oil: Brush the assembled skewers with olive oil before grilling to help the cheese brown and prevent sticking.
- Red wine vinaigrette: A simple dressing of olive oil, red wine vinegar, oregano, and garlic is drizzled over the warm skewers just before serving to brighten all the Mediterranean flavors.
See the recipe card at the end for the full list of ingredients with the quantities.
Variations
| Switch up the antipasto ingredients | Mix and match your favorite olives, marinated vegetables, and Italian meats like prosciutto, soppressata, or pepperoni. |
| Make it vegetarian | Omit the cured meats and add extra vegetables such as cherry tomatoes, marinated mushrooms, or zucchini. |
| Finish it your way | Drizzle the skewers with balsamic glaze, pesto, or a squeeze of fresh lemon instead of the red wine vinaigrette for a different flavor twist. You can also serve them with grilled bread spread with my anchovy butter for an extra layer of Mediterranean-inspired flavor. |
How to make Halloumi Skewers
- Step 1: Soak skewers in water for 30-60 minutes to prevent burning.
- Step 2: Cut halloumi into 1" squares, and dry well with paper towels to promote browning.
- Step 3: Thread skewers with an olive, a piece of halloumi,, assorted meats, red pepper, and artichoke halves. Be gentle and hold the halloumi firmly on the sides when threading to prevent cracking.
- Step 4: Brush with olive oil, and season with salt and pepper.
- Step 5: Mix together dressing ingredients, and set aside.
- Step 6: Grill for 2-3 minutes a side, until cheese is just charred, then transfer to a platter and drizzle dressing over while skewers are still warm.
Expert Tips
- Cut the halloumi into large, even cubes. Bigger (about 1") pieces are less likely to crack when threading and are easier to flip on the grill.
- Oil the skewers, not just the grill. A light brush of olive oil helps prevent sticking and encourages beautiful golden grill marks.
- Don't overcook the cheese. Halloumi only needs a few minutes per side. Cook just until it's golden and warmed through to keep its signature chewy texture.
- Dress the skewers after grilling. Drizzling the red wine vinaigrette over the warm skewers just before serving adds brightness without burning the garlic or herbs on the grill.
Halloumi Skewers FAQs
Halloumi is a semi-hard, unripened cheese that's traditionally made from a mixture of goat's and sheep's milk. Sometimes, it can also be made from Cow's milk. The high melting point of halloumi cheese makes it a great candidate for grilling, frying or air frying. I love halloumi as an appetizer, in sandwiches, and as a part of a delicious dinner salad.
Halloumi has a mild, salty, and slightly tangy flavor with a rich, milky taste. Unlike most cheese, it doesn't melt over direct heat. Instead, it becomes warm, tender, and pleasantly chewy, making it perfect for grilling or pan-frying.
As it cooks, the outside develops beautiful golden grill marks and a subtle smoky flavor while the inside stays soft and springy.
Halloumi is a good source of protein and calcium while being naturally low in carbs. Although it's higher in sodium and saturated fat than some cheeses, it can be part of a balanced diet when enjoyed in moderation.
If you tried this Halloumi Skewers (Grilled Antipasto Skewers) or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting today!
Halloumi Skewers Recipe
Equipment
- small paddle picks or skewers (6")
Ingredients
- ½ lb halloumi cut into 1 inch thick cubes
- 1 14 oz can whole artichoke hearts
- 12 roasted red bell pepper strips (homemade or jarred)
- 12 olives , kalamata, castelvetrano, or green
- 12-24 slices assorted thin sliced Italian meats. (such as Genoa salami, pepper salami, hot capocollo, hot calabrese)
- olive oil, for brushing
- salt and pepper, to taste
- fresh parsley, for serving, optional
Dressing
- ¼ cup olive oil
- 3 tablespoon red wine vinegar
- ½ teaspoon dried oregano
- 1 clove garlic, minced
- 1 teaspoon dijon mustard
Instructions
- Soak skewers in a bowl of water for 30-60 minutes to prevent burning on the grill.
- Cut the halloumi into 12 1” thick cubes. Be sure to make them thick 1” or they will break when threading,
- Drain the artichokes, and cut in half. Slice peppers into 12 qual strips, about 1" thick.
- Thread each skewer with an olive, the halloumi (carefully holding in the sides as you thread to prevent breaking), a roasted red pepper strip (folded in half if its longer), 1-3 slices of Italian meat (folded into 4 to make it easier to thread if using larger pieces), and a piece of artichoke,
- Brush with olive oil, and season with salt and pepper.
- Whisk ot shake together the dressing ingredients, and set aside.
- Heat a grill or grill pan over medium high heat and get it nice and hot. I like to let my gas grill heat cup for about 10 minutes prior, and a grill pan or griddle for about 5 minutes prior to cooking.
- Before grilling, spray griddle or grill with neutral oil cooking spray, or brush lightly with neutral oil.
- Layer the skewers onto the hot grill and cook 2-3 minutes a side, until nice grill marks appear on the cheese. Immediately remove one both sides of the cheese are grilled, and serve hot or room temperature.
- Arrange on a platter, drizzle with dressing (mya have some extra) and garnish with fresh parsley.
Sharon says
These skewers are my go-to party favorite when I want something that feels fancy, but takes very little effort. These have all the classic flavors of an antipasto platter, but in grill-able form!