Smoky Greek Grilled Eggplant and Halloumi Skewers Recipe

Transport your taste buds straight to the sunny coasts of the Mediterranean with these vibrant Greek Grilled Eggplant and Halloumi Skewers. There is something truly magical that happens when salty, semi-hard Halloumi cheese meets the high heat of the grill. Unlike other cheeses that melt away, Halloumi holds its shape, developing a golden, crispy crust while remaining deliciously soft and squeaky on the inside. Paired with tender chunks of eggplant, sweet cherry tomatoes, and the aromatic punch of oregano, this dish is a vegetarian masterpiece that satisfies even the most devoted meat lovers.

Cooking this on the Arteflame grill elevates the experience entirely. The flat-top griddle provides the perfect surface to sear the cheese and vegetables evenly without the fear of ingredients slipping through the grates. The slight smokiness from the wood fire infuses the sponge-like eggplant, creating a depth of flavor that a standard gas grill simply cannot replicate. Whether you are hosting a summer barbecue or looking for a quick, healthy weeknight dinner, these skewers are visually stunning and packed with fresh, bold Greek flavors.

Ingredients

To recreate these authentic Greek flavors, you will need fresh produce and high-quality cheese. The marinade is the secret to tying everything together.

For the Skewers

• 2 medium eggplants, cut into 1-inch cubes
• 2 blocks (8oz/225g each) Halloumi cheese, cut into 1-inch cubes
• 1 large red onion, cut into large chunks
• 1 pint cherry tomatoes
• Wooden skewers (soaked in water for 30 minutes) or metal skewers

For the Greek Marinade

• 1/2 cup extra virgin olive oil
• 1 lemon, juiced and zested
• 3 cloves garlic, minced
• 1 tbsp fresh oregano, chopped (or 1 tsp dried)
• 1 tsp dried thyme
• 1/2 tsp red pepper flakes (optional for heat)
• Freshly ground black pepper to taste
• Note: Go easy on adding salt, as Halloumi is naturally very salty.

Instructions

Step 1: Prep the Ingredients

1. Begin by washing your vegetables thoroughly. Cut the eggplant and Halloumi cheese into uniform 1-inch cubes to ensure they cook evenly.
2. Cut the red onion into similarly sized chunks, aiming for about 3-4 layers of onion per chunk for stability on the skewer.
3. If you are using wooden skewers, make sure they are fully submerged in a bowl of water. This prevents them from burning up over the high heat of the Arteflame.

Step 2: Create the Marinade

1. In a small mixing bowl, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, chopped oregano, thyme, red pepper flakes, and black pepper.
2. Taste the mixture. It should be zesty and aromatic. Remember, the Halloumi will provide the saltiness, so you likely won't need to add extra salt to the marinade.

Step 3: Marinate the Vegetables

1. Place the cubed eggplant chunks into a large bowl. Pour half of the marinade over the eggplant and toss well to coat. Eggplant acts like a sponge and will absorb these flavors quickly.
2. Let the eggplant sit for about 10-15 minutes while you prepare your grill. Reserve the rest of the marinade for brushing the skewers later.

Step 4: Fire Up the Arteflame

1. Build a fire in the center of your Arteflame grill. Let it burn down until the heavy smoke dissipates and the cooktop reaches a medium-high heat.
2. Oil the flat cooktop lightly to ensure a non-stick surface, although the marinade will also help prevent sticking. Ideally, you want to cook these on the flat plancha surface rather than the center grill grate to get a perfect crust on the cheese without losing it to the fire.

Step 5: Assemble the Skewers

1. Thread the ingredients onto the skewers, alternating between eggplant, Halloumi, cherry tomatoes, and red onion.
2. Aim for a colorful pattern, such as: Onion -> Eggplant -> Halloumi -> Tomato. Repeat until the skewer is full but not overcrowded (leave a little space for heat circulation).

Step 6: Grill to Perfection

1. Place the skewers directly on the flat cooktop surface of the Arteflame. You should hear an immediate sizzle.
2. Grill for about 2-3 minutes per side. Use tongs to rotate the skewers carefully.
3. You are looking for the Halloumi to develop a deep golden-brown sear and the eggplant to become tender and slightly charred. Brush with the remaining marinade during the final minute of cooking.
4. Remove from heat and serve immediately while the cheese is warm and soft.

Tips

Grilling Halloumi requires a bit of attention to detail to get that perfect texture. First, ensure your grill is hot enough before placing the skewers down; low heat will cause the cheese to become rubbery rather than crispy. If you find your eggplant usually tastes bitter, you can sprinkle the raw cubes with salt and let them sit for 20 minutes on a paper towel to draw out moisture before marinating—just remember to rinse the salt off so the dish isn't overpowered.

When using an Arteflame, utilize the different heat zones. If the cheese is browning too fast but the onions are still raw, move the skewers further away from the center fire to the cooler outer edge of the cooktop. This allows the vegetables to roast through without burning the cheese. Finally, don't prepare these too far in advance; Halloumi is best enjoyed immediately after grilling while the interior is still melty.

Variations

This recipe is incredibly versatile and can be adapted to suit whatever seasonal produce you have in your garden or refrigerator. While the classic Greek profile is hard to beat, changing up the herbs or proteins can create an entirely new experience. Here are a few delicious ways to mix it up:

• The Meat Lover: Add cubes of marinated chicken breast or lamb in between the Halloumi and vegetables for a heartier meal.
• Pesto Twist: Instead of the lemon-oregano marinade, brush the finished skewers with fresh basil pesto right before serving.
• Spicy Kick: Add sliced jalapeños to the skewer and increase the red pepper flakes in the marinade for a fiery contrast to the cooling cheese.
• Veggie Boost: Incorporate yellow squash, zucchini rounds, or bell peppers for extra color and nutrition.
• Sweet & Savory: Drizzle the finished skewers with a balsamic glaze or a touch of honey to highlight the saltiness of the cheese.

Best pairings

These Greek Grilled Eggplant and Halloumi Skewers are robust enough to stand on their own as a light lunch, but they really shine when part of a larger Mediterranean spread. The salty cheese pairs beautifully with cooling, creamy elements and fresh acids.

• Tzatziki Sauce: A must-have side. The cool yogurt, cucumber, and dill sauce complements the hot, smoky vegetables perfectly.
• Warm Pita Bread: Toast pita rounds on the Arteflame alongside the skewers to scoop up the cheese and veggies.
• Greek Salad: A crisp salad with cucumber, Kalamata olives, and feta adds a refreshing crunch.
• Lemon Rice: Serve the skewers over a bed of fluffy rice pilaf with lemon and herbs.
• Beverage: Pair with a crisp, dry white wine like a Sauvignon Blanc or an Assyrtiko, or a cold lager beer.

Conclusion

Grilling Halloumi on the Arteflame is a revelation for anyone who loves texture and bold flavors. The combination of the smoky, charred eggplant and the golden, salty cheese creates a bite that is both comforting and sophisticated. It is a recipe that celebrates the simplicity of fresh ingredients, requiring very little effort to achieve restaurant-quality results right in your backyard.

Whether you are a lifelong vegetarian or just looking to mix up your grilling rotation, these skewers are guaranteed to be a hit. The sizzling sound of the cheese hitting the steel cooktop is an appetizer in itself. Gather your friends, fire up the grill, and enjoy the authentic taste of the Mediterranean with this easy, delicious recipe.