Grilled Chicken and Halloumi Skewers with Lemon-Herb Yogurt
Some summer meals look relaxed while secretly requiring an afternoon of chopping, marinating, assembling, and washing seventeen bowls.
This is not one of those meals.
These grilled chicken and halloumi skewers are simple, satisfying, and just festive enough to feel like you made an effort. The chicken provides plenty of protein, the halloumi becomes golden and slightly crisp on the grill, and the zucchini keeps the skewers fresh and seasonal without turning dinner into a pile of raw vegetables.
The lemon-herb yogurt sauce brings the whole thing together. It is cool, creamy, bright, and full of dill and mint, which balance the saltiness of the halloumi and the richness of the chicken.
This is a useful summer meal because it feels light without being nutritionally flimsy. You can prepare the sauce and assemble the skewers ahead of time, then grill everything when you are ready to eat.
Serve them outside, serve them inside, or eat them standing at the kitchen counter while explaining to everyone else that dinner is ready.
Three Ingredients and Why They Work
Halloumi
Halloumi brings richness, saltiness, and a satisfying chewy texture. From an Ayurvedic perspective, dairy is generally nourishing and grounding, although halloumi is denser and saltier than softer cheeses. Pairing it with herbs, lemon, zucchini, and yogurt helps keep the meal from feeling excessively heavy.
Zucchini
Zucchini is moist, mild, and lighter than many cooked vegetables. It works well in summer because it adds freshness and volume without competing with the stronger flavors of the halloumi and herbs. Cooking it on the grill makes it easier to digest than serving it raw.
Mint and dill
Mint brings a cooling quality that is especially welcome during hot weather, while dill supports digestion and helps balance richer foods. Together, they brighten the yogurt sauce without relying on sugar or excessive acidity.
Grilled Chicken and Halloumi Skewers with Lemon-Herb Yogurt
Serves: 4
Prep time: 25 minutes
Marinating time: 20 to 30 minutes
Cook time: 10 to 14 minutes
Total time: About 1 hour
Ingredients
For the skewers
1½ pounds boneless, skinless chicken thighs, cut into 1½-inch pieces
8 ounces halloumi cheese, cut into 1-inch cubes
2 small zucchini, cut into thick half-moons (omit if carnivore)
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon ground cumin
¾ teaspoon sea salt
¼ teaspoon black pepper
8 metal or wooden skewers
For the lemon-herb yogurt
1 cup full-fat Greek yogurt
2 tablespoons finely chopped fresh dill
1 tablespoon finely chopped fresh mint
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1 small garlic clove, finely grated or minced
¼ teaspoon sea salt, or to taste
Black pepper, to taste
1 tablespoon olive oil, optional
For serving
Fresh dill or mint
Lemon wedges
Sliced cucumber, optional
Grilled zucchini or another simple summer vegetable, optional
Instructions
Prepare the marinade
In a large bowl, combine the olive oil, lemon juice, oregano, garlic powder, cumin, salt, and black pepper.
Add the chicken and toss until evenly coated. Let it marinate for 20 to 30 minutes at room temperature, or cover and refrigerate for up to 4 hours.
Make the lemon-herb yogurt
In a small bowl, combine the Greek yogurt, dill, mint, lemon juice, lemon zest, garlic, salt, black pepper, and olive oil, if using.
Taste and adjust the lemon, herbs, or salt as needed.
Cover and refrigerate until ready to serve. For easier digestion and better flavor, allow the sauce to lose some of its refrigerator chill before serving.
Assemble the skewers
If using wooden skewers, soak them in water for at least 20 minutes before assembling.
Thread the chicken, halloumi, and zucchini onto the skewers, alternating the ingredients. Do not pack them too tightly, or the chicken may cook unevenly.
Try to keep the halloumi pieces slightly separated from the chicken so the cheese can brown instead of steaming.
Grill the skewers
Preheat the grill to medium-high heat and lightly oil the grates if needed.
Place the skewers on the grill and cook for 10 to 14 minutes, turning every few minutes, until the chicken is cooked through, the zucchini is tender, and the halloumi is golden and lightly charred.
The chicken should reach an internal temperature of 165°F.
Remove the skewers from the grill and allow them to rest for 5 minutes.
Serve
Spread or spoon the lemon-herb yogurt onto a platter or individual plates.
Place the grilled skewers over the sauce and garnish with fresh herbs and lemon wedges.
Serve with sliced cucumber, grilled zucchini, or another simple summer vegetable.
Cooking Notes
Chicken thighs work especially well because they stay juicy on the grill and are more forgiving than chicken breasts.
Halloumi is naturally salty, so do not add extra salt to the cheese. Keep the salt in the chicken marinade moderate and adjust the yogurt sauce after tasting.
Cut the zucchini into thick pieces so it does not become mushy before the chicken is cooked.
Do not move the skewers constantly. Give the halloumi enough contact with the grill to develop a golden crust.
The yogurt sauce can be made up to two days ahead and stored in the refrigerator.
The skewers can be assembled several hours in advance, covered, and refrigerated until grilling.
