These Moroccan inspired veggie and halloumi kebabs are marinated in a fresh and tangy chermoula sauce - perfect for a summery weeknight meal. These just might be my favorite vegetarian kebabs yet!
I officially have a new favorite sauce for summer: chermoula! Typically used for grilling meat and fish in Moroccan cuisine, this sauce is loaded with fresh cilantro, parsley, onion, garlic, lemon juice and spices.
There are very few sauces that pack the tart and tangy flavor punch that chermoula does, and now that I have experienced it I am totally hooked.
I had never even heard of chermoula until I found a recipe for Chermoula Fish Kebabs a few weeks ago. It was one of those instances where an image jumps out at you from Pinterest and makes you instantly hungry.
After reading the recipe through, I knew that a mix of summer squash, peppers, and halloumi cheese would make a tasty vegetarian stand-in for the swordfish on the skewer.
And I was right. These vegetarian kebabs are simply delicious. In fact, they're so good that Parade Magazine picked this recipe as one of their favorite kebabs.
Cooking with Halloumi
Halloumi cheese is made from a mixture of goat's and sheep's milk. Largely found in Greek and Middle Eastern cuisine, it holds together well even when cooked. That high melting point makes it perfect for grilling!
When fried or grilled, the outside gets a crispy crust and the inside stays creamy. It's. So. Good. (If that sounds amazing, be sure to check out these fried halloumi sticks too.)
You can usually find halloumi in natural foods stores or larger grocery store chains, but you can also look for it in a Greek or Middle Eastern markets if there is one near you.
Tips & Tricks
Alongside the halloumi, we threaded juicy tomatoes, zucchini, and red bell peppers onto these vegetarian kebabs. You can add your own favorite veggies - use whatever is in season near you. Red onions and summer squash would be great additions!
I served these vegetarian kebabs over a bed of long grain rice to make it a more hearty dinner. Simply toss some cooked rice with a squirt of lime juice and fresh herbs (like cilantro and mint) for a really flavorful addition.
While you're here, be sure to grab our FREE 5-Day Meatless Meal Plan. It's packed with tasty recipes to make vegetarian cooking easy and delicious!
More Tasty Recipes
If you love these skewers, be sure to check out these other tasty ideas:
For the chermoula:
- 2 cups cilantro
- 1 small red onion chopped (about 1 cup)
- ⅓ cup flat-leaf parsley
- ⅓ cup olive oil
- Juice of 1 lemon
- 3 garlic cloves quartered
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ¼-1/2 teaspoon dried chili flakes use more for a spicier sauce
- Pinch of saffron threads
- ½ teaspoon salt
For the skewers
- 2 large zucchini or summer squash
- 1 red bell pepper
- 1 7-ounce package of Halloumi cheese
- 8-10 fresh bay leaves optional
Make the chermoula:
- In the bowl of a food processor fitted with the S-blade, combine the ingredients for the chermoula. Process until the mixture forms a thick paste—not a smooth paste, but textured (you should be able to see the flecks of herbs). Set aside.
For the skewers:
- Cut the vegetables and cheese into ½-inch thick pieces and place them in a large bowl with the chermoula paste. Toss to coat and cover with plastic wrap; marinate at room temperature for 30-45 minutes.
- Thread the marinated veggies and cheese onto skewers, alternating veggies and cheese, and adding in 2-3 bay leaves per skewer.
- Preheat a grill pan over medium-high heat. When hot, brush the pan with olive oil and cook the skewers until the vegetables are lightly charred all over, about 10 minutes, basting with chermoula every few minutes and turning occasionally. Remove from grill and serve over rice, quinoa, millet.