Air Fryer Halloumi Veggie Skewers
Squeaky golden halloumi and charred vegetables in a honey lemon glaze.
Kit that makes this foolproof
A few inexpensive bits that get you crispier results with less mess.
A roomy air fryer
A larger basket means fewer batches and crispier results.
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Perforated liners
Less sticking and mess, without blocking the airflow.
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Silicone tongs
Turn and lift without scratching the non-stick basket.
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Before You Start
Halloumi is the vegetarian answer to kebab meat: it browns, it chars, it never falls apart. Paired with peppers, courgette and red onion, brushed with honey, lemon and oregano, these skewers do barbecue work in twelve minutes. The glaze goes on in two stages, half before, half after, so it flavours without burning.
Instructions
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1
Whisk the oil, honey, lemon juice, oregano and pepper. No salt: halloumi brings plenty.
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2
Thread the halloumi and vegetables onto soaked skewers, alternating, with small gaps for the air to work.
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3
Brush the skewers with half the glaze.
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4
Preheat the air fryer to 200°C / 400°F for 3 minutes.
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5
Air fry for 10 to 12 minutes, turning halfway, until the halloumi is golden with charred corners and the vegetables have softened.
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6
Brush with the rest of the glaze while hot and serve immediately, with flatbreads, couscous or a chopped salad.
♨️ Air fryer notes
- Cook at 200°C / 400°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
💡 Cook's tips
- Serve these hot. Halloumi is glorious for about fifteen minutes and then begins its journey back to squeaky rubber. Reheating restores it.
- Cut everything the same size. A thin courgette coin on a skewer of fat cubes is charcoal by minute eight.
🔀 Make it your own
- Cherry tomatoes and mushrooms slot in happily. Add tomatoes whole so they blister rather than burst.
- A pinch of chilli flakes in the glaze, or a drizzle of hot honey at the table.
📦 Storing & reheating
Fridge for 2 days. Reheat at 190°C for 3 minutes to re-soften the halloumi. Do not eat it cold from the fridge and judge the recipe by it.
❓ Frequently asked
Does halloumi work in an air fryer?
Extremely well. It browns in 10 to 12 minutes at 200°C / 400°F, holds its shape, and chars at the corners like meat. It is the easiest cheese to cook this way.
Why is my halloumi rubbery?
It cooled down. Halloumi softens with heat and toughens as it sits. Serve it straight from the basket, and reheat leftovers rather than eating them cold.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
