Crispy Grilled Halloumi Skewers with Herb Chimichurri Easy Memorial Day Recipe

Name: Crispy Grilled Halloumi Skewers with Herb Chimichurri
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 14 oz (400g) halloumi cheese; 3 tablespoons (45ml) olive oil; 1 cup packed fresh parsley (about 30g); 1/2 cup packed fresh cilantro (about 15g); 3 cloves garlic, minced; 2 tablespoons (30ml) red wine vinegar; 1 tablespoon (15ml) lemon juice, freshly squeezed; 1/2 teaspoon red pepper flakes (optional); Salt and pepper, to taste; Wooden or metal skewers (if wooden, soak in water for 30 minutes before use)

Posted on April 29, 2026

Kennedy Ward

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One Memorial Day a few years back, I found myself in a last-minute scramble to bring something fresh and exciting to the grill. Everyone expected the usual burgers and dogs, but I wanted to surprise my family with something a little different—something crunchy, savory, and bursting with herbaceous flavor. That’s when I stumbled upon halloumi cheese. I grilled it up on skewers, paired it with a vibrant herb chimichurri, and suddenly, I had a crowd-pleaser that even my meat-loving husband couldn’t stop raving about.

This recipe for crispy grilled halloumi skewers with herb chimichurri has since become my secret weapon for Memorial Day and every summer BBQ. It’s quick, requires just a handful of ingredients, and brings that addictive sizzle and char you want from anything off the grill. Plus, the chimichurri sauce adds a fresh punch that balances the salty, squeaky goodness of the halloumi. I’ve made this recipe at least a dozen times now, tweaking the marinade and herb blend until it felt just right—crispy on the outside, tender inside, and dripping with bright green sauce.

Here’s the thing about halloumi: it’s one of those rare cheeses that holds its shape on the grill, so you get that perfect golden crust without it melting into a mess. If you’re looking to wow your guests with an easy but impressive appetizer or side, this is it. And yes, I’ve tested it on skeptics who usually turn their noses up at cheese on skewers—they came back for seconds.

Why You’ll Love This Recipe

This recipe has completely changed my Memorial Day grilling game. Here’s why I keep coming back to these crispy grilled halloumi skewers with herb chimichurri:

Ridiculously Easy Prep — I throw together the chimichurri in under 10 minutes while the grill heats up. Skewering the halloumi takes 5 minutes max. Perfect for last-minute plans.
Crunchy and Satisfying Texture — The outside crisps up beautifully, almost like grilled tofu but way tastier. My picky eater kids actually ask for these.
Bright, Fresh Flavor — The herb chimichurri cuts through the richness of the cheese, making each bite feel balanced and refreshing. I add extra for dipping—never enough!
Vegetarian-Friendly — This is my go-to when I’m hosting friends who don’t eat meat. It’s hearty enough to be a main or a standout appetizer.
Great for Crowd-Pleasing — I’ve served these alongside smoky grilled street corn and my classic creamy chicken and rice casserole for a full summer spread. Everyone raves.

This dish is the perfect way to switch things up on Memorial Day without sacrificing flavor or time. Plus, it pairs beautifully with easy sides and drinks (hello cold brew iced coffee for brunch!).

Ingredients You’ll Need

Here’s the best part—you probably have most of these ingredients already, and the rest are easy to find at any grocery store or farmer’s market.

Halloumi cheese (14 oz / 400g) — The star of the show. Look for a block that’s firm and fresh. I find halloumi at my local market or specialty cheese shops. It grills like a dream without melting away.
Olive oil (3 tablespoons / 45ml) — For brushing the halloumi and making the chimichurri. Use extra virgin for the sauce to get those fruity notes.
Fresh parsley (1 cup packed / about 30g) — Bright and herbaceous. Flat-leaf parsley works best here.
Fresh cilantro (½ cup packed / about 15g) — Adds a fresh, slightly citrusy edge. If you’re not a fan, swap for more parsley.
Garlic (3 cloves) — Minced fresh is essential. It gives the chimichurri that punch.
Red wine vinegar (2 tablespoons / 30ml) — Balances the richness with acidity. You can substitute with apple cider vinegar but the flavor will be different.
Lemon juice (1 tablespoon / 15ml) — Freshly squeezed for brightness.
Red pepper flakes (½ teaspoon) — Optional, but I love the little kick it adds to the sauce.
Salt and pepper — To taste, for seasoning both the cheese and the sauce.
Wooden or metal skewers — Soak wooden skewers in water for 30 minutes to prevent burning if using.

Pro tip: If you want to add even more color and texture, toss cherry tomatoes or sliced bell peppers on the skewers alongside the halloumi. They grill up beautifully and add a juicy pop.

Equipment Needed

You really don’t need fancy gear for this. Here’s what I use and recommend:

Grill or grill pan — I use a medium-high heat gas grill or a cast iron grill pan when the weather’s uncooperative. Both work great for crisping the halloumi.
Mixing bowl — For the chimichurri sauce. A medium bowl is perfect for tossing herbs and dressing.
Sharp knife — To cube the halloumi and mince the garlic. A dull knife makes this way harder (and more dangerous).
Cutting board — Any size works, but a sturdy one helps when working with cheese.
Measuring spoons/cups — For accuracy with vinegar, oil, and spices.
Small whisk or fork — To mix the chimichurri dressing evenly.

Bonus: If you have a food processor, toss the herbs and garlic in there for a quick chimichurri blend, but I like the rustic texture you get when chopping by hand.

How to Make It: Step-by-Step

Alright, let’s get grilling! I’m walking you through every step so your halloumi skewers turn out perfectly crispy and flavorful.

Step 1: Prep the Halloumi (5 minutes)

Start by slicing the halloumi into ¾-inch thick cubes. You want uniform pieces so they cook evenly. Pat them dry with a paper towel—this helps the cheese crisp up instead of steaming on the grill.

Step 2: Make the Herb Chimichurri (10 minutes)

Chop the parsley and cilantro finely (or pulse quickly in a food processor). Mince the garlic and add it to a mixing bowl with red wine vinegar, lemon juice, olive oil, red pepper flakes, salt, and pepper. Stir everything together and taste. Adjust salt or acidity as needed. This sauce is vibrant and fresh—don’t be shy with the herbs!

Step 3: Skewer the Halloumi (5 minutes)

Thread the halloumi cubes onto your skewers, leaving a little space between pieces so heat can circulate. If you’re adding veggies, alternate them with the cheese for a colorful presentation.

Step 4: Preheat the Grill (5 minutes)

Heat your grill or grill pan to medium-high. You want it hot enough to get a good sear but not so hot that the cheese burns before it crisps.

Step 5: Grill the Skewers (8-10 minutes)

Brush the halloumi lightly with olive oil to prevent sticking. Grill the skewers for about 4-5 minutes per side, turning carefully. You’re looking for a golden-brown crust that’s crispy and slightly blistered. The cheese will squeak a bit when you press it—that’s normal!

Step 6: Serve with Chimichurri

Arrange the skewers on a platter and spoon the herb chimichurri generously over the top, or serve it on the side for dipping. Fresh lime wedges are a nice optional addition.

Quick troubleshooting: If your halloumi sticks to the grill, it means the grill wasn’t hot enough or you didn’t oil the cheese enough. Also, avoid flipping too often—give it time to develop that crust.

Expert Tips & Tricks

Use room temperature halloumi: Cold cheese can cook unevenly and stick more. Let it sit out for 15 minutes before grilling.
Don’t overcrowd the skewers: Give each cube space to get crispy all around.
Chimichurri is better fresh: But if you make it a day ahead, store it in the fridge and bring it to room temp before serving so the flavors bloom.
Try different herbs: If you don’t have cilantro, fresh oregano or mint add an interesting twist to the chimichurri.
Pair with complementary dishes: These skewers go great with grilled street corn with cotija cheese or a simple green salad with lemon vinaigrette.
Skewer alternatives: If you forget skewers, you can grill halloumi slices directly on the grill, but they’re trickier to flip without breaking.

Variations & Substitutions

Once you’ve nailed the basic recipe, here are some fun ways to mix it up:

Spicy Chimichurri — Add a diced jalapeño or increase red pepper flakes for a fiery kick.
Greek-Inspired — Swap the chimichurri for a tzatziki sauce and add cherry tomatoes and cucumber slices to the skewers.
Vegetable Medley — Add zucchini, mushrooms, or bell peppers to the skewers for more variety and color.
Vegan Version — Use firm tofu marinated in lemon and herbs instead of halloumi. Grill until crispy and serve with the same vibrant chimichurri.
Herb Swap — Try parsley and dill in the chimichurri for a different herbaceous profile.

For those following a low-carb lifestyle, these skewers fit right in. Pair them with my low-carb cauliflower mac and cheese to round out the meal without the extra carbs.

Serving & Storage

I usually serve these skewers straight off the grill with a big bowl of chimichurri for dipping. They’re fantastic alongside grilled street corn with cotija cheese for that true summer BBQ vibe.

For a simple side, a crisp green salad or roasted veggies work beautifully. If you want to keep things easy, pile the skewers on a platter and let guests grab as they please.

Storage: Leftovers keep well for up to 3 days in the fridge. Store the skewers and chimichurri separately in airtight containers. When reheating, pop the skewers under a broiler or in a hot skillet for a couple of minutes to crisp them back up. Reheat the chimichurri gently at room temperature or cold as a fresh condiment.

Freezing: I don’t recommend freezing grilled halloumi skewers since the texture suffers. Best to enjoy fresh or refrigerated.

Nutrition Information

Nutrient	Per Serving (4 skewers)
Calories	320
Protein	18g
Carbohydrates	4g
Fat	26g
Saturated Fat	13g
Sodium	730mg

These skewers are rich in protein and fat thanks to the halloumi, which makes them satisfying and filling. The sodium is a bit higher (halloumi is naturally salty), so go easy on additional salt. Adding fresh herbs and lemon juice in the chimichurri keeps the flavor lively without extra calories.

Final Thoughts

So that’s my go-to recipe for crispy grilled halloumi skewers with herb chimichurri—perfect for Memorial Day or any summer gathering. I’ve probably shared this story and recipe with more friends than I can count because it’s just that good and reliable. It’s quick enough for weeknights but impressive enough for company, and it brings a fresh, flavorful twist to your usual BBQ lineup.

Memorial Day is about bringing people together, honoring traditions, and enjoying good food without stress. These skewers check all those boxes. Make the chimichurri your own by swapping herbs or adding a little heat. Trust me, this recipe is a crowd-pleaser that’s worth keeping in your grilling arsenal.

If you try it, I’d love to hear how it goes! Leave a comment with your tweaks or questions. And if you want more Memorial Day ideas, my slow cooker baked beans or deviled eggs with crispy bacon are perfect sidekicks.

Happy grilling—and may your Memorial Day table be full of flavor and laughter!

Frequently Asked Questions

Q: Can I grill halloumi without skewers?

A: Absolutely! You can slice halloumi into ½-inch thick slabs and grill them directly on the grill grates or grill pan. Just oil the cheese and grill for 3-4 minutes per side. Be gentle when flipping to avoid breaking.

Q: What if I can’t find halloumi?

A: Halloumi can be tricky to find in some places. Look for it in specialty cheese shops or Mediterranean markets. If you can’t find halloumi, try grilling firm tofu as a substitute, although it won’t have the same salty, squeaky texture.

Q: Can I make the chimichurri ahead of time?

A: Yes! Chimichurri actually tastes better after resting for a few hours or overnight as the flavors meld. Just store it in an airtight container in the fridge and bring to room temperature before serving.

Q: How do I prevent halloumi from sticking to the grill?

A: Make sure your grill is hot and clean, and brush the halloumi generously with olive oil before grilling. Using a non-stick grill pan also helps. Avoid moving the cheese too soon—give it time to develop a crust first.

Q: Can I use dried herbs for the chimichurri?

A: You can, but fresh herbs really make a difference here. Dried herbs tend to be less vibrant and flavorful. If you must use dried, use about one-third the amount and add a bit more garlic and vinegar for brightness.

Q: Is halloumi suitable for keto or low-carb diets?

A: Yes! Halloumi is low in carbs and high in fat and protein, making it an excellent choice for keto or low-carb eating. Pair it with low-carb sides like grilled veggies or my cauliflower mac and cheese for a satisfying meal.

Q: Can I freeze leftover grilled halloumi skewers?

A: I don’t recommend freezing grilled halloumi because the texture tends to become rubbery after thawing. It’s best enjoyed fresh or refrigerated for a few days and reheated gently.

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