Zucchini and halloumi were made for skewers: the zucchini turns tender with browned edges while the halloumi gets deeply golden and squeaky in the best way. This easy air fryer version cooks fast and pairs with a cool yogurt herb dip that comes together while the skewers cook.
Why This Air Fryer Recipe Works
The air fryer’s high heat gives zucchini a quick char without turning it soggy. Halloumi browns beautifully, especially when it has direct contact with the hot air and a light coating of oil.
Skewers keep everything organized and make flipping easy. A simple lemony yogurt herb dip balances the salty cheese and adds a fresh finish.
- Fast cook time with reliable browning
- Minimal ingredients, big flavor
- Great for appetizers or a light dinner
Ingredients You’ll Need
For the skewers:
- 2 medium zucchini, cut into 1/2-inch thick half-moons (or thick rounds)
- 8 oz halloumi, cut into 3/4-inch cubes
- 1 1/2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp dried oregano (or 1 tbsp chopped fresh)
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- Optional: 1/4 tsp smoked paprika for a warmer, grilled vibe
- Kosher salt, only if needed (halloumi is salty)
For the yogurt herb dip:
- 3/4 cup plain Greek yogurt
- 1 tbsp olive oil
- 1 tbsp lemon juice + 1/2 tsp lemon zest
- 1 small garlic clove, finely grated (or 1/4 tsp garlic powder)
- 2 tbsp chopped fresh dill, parsley, or mint (any combo works)
- Pinch of black pepper
- Salt to taste
Equipment:
- Air fryer
- Skewers (6–8 inches): metal skewers, or wooden skewers soaked in water for 20–30 minutes
- Mixing bowl + small bowl for dip
How to Make Easy Air Fryer Zucchini and Halloumi Skewers with Yogurt Herb Dip in the Air Fryer
1) Soak skewers if using wooden ones. This helps prevent scorching in the air fryer.
2) Make the dip. In a small bowl, stir together Greek yogurt, olive oil, lemon juice and zest, garlic, herbs, pepper, and salt to taste. Refrigerate while you cook so the flavors blend.
3) Season the zucchini. In a mixing bowl, toss zucchini with olive oil, lemon juice, oregano, garlic powder, pepper, and smoked paprika (if using). Taste a piece of raw zucchini if you want to check salt, but hold off until after cooking since halloumi adds plenty.
4) Assemble skewers. Thread zucchini and halloumi onto skewers, alternating pieces. Leave a little space between pieces so hot air can circulate.
5) Preheat and load. Preheat the air fryer, then place skewers in a single layer in the basket (or on the tray). If they’re tight, cook in batches for better browning.
6) Air fry, flip, finish. Cook until the halloumi is deeply golden and the zucchini is tender with browned edges. Flip the skewers halfway through for even color.
7) Serve. Plate the skewers and serve with the yogurt herb dip on the side. Add an extra squeeze of lemon if you like it brighter.
Air Fryer Time and Temperature
Set the air fryer to 390°F.
- Preheat: 3 minutes
- Cook time: 8–11 minutes total
- Flip: at 4–5 minutes
They’re done when the halloumi has browned patches and feels slightly firm on the outside, and the zucchini is tender but not collapsed. If your zucchini is very thick-cut, add 1–2 minutes.
Tips for the Best Results
Cut size matters. Keep zucchini around 1/2-inch thick so it roasts instead of steaming.
- Dry the halloumi: pat cubes dry so they brown faster
- Don’t overcrowd: space equals crispier edges
- Use just enough oil to coat: too much can reduce browning
- Flip gently: halloumi can slide on the skewer if you rush it
If the skewers are browning too quickly, drop the temp to 375°F and cook 1–3 minutes longer. If they’re pale, bump to 400°F for the last 1–2 minutes.
Variations and Substitutions
Swap herbs in the dip based on what’s in your fridge—dill, parsley, and mint all work well. You can also add a pinch of cumin or sumac for a different direction.
- Add vegetables: red onion wedges, cherry tomatoes (add near the ends), or bell pepper chunks
- Spicy dip: stir in a spoonful of harissa or a pinch of crushed red pepper
- No skewers: cook zucchini and halloumi pieces in the basket; shake gently halfway through
Halloumi is the key texture here; feta or mozzarella won’t cook the same way. If you can find it, “grilling cheese” is the closest substitute.
What to Serve With It
These skewers work as an appetizer, but they also make an easy dinner with a few simple sides. Serve everything family-style and let people dip as they go.
- Warm pita or naan, plus cucumbers and tomatoes
- Lemony rice or quinoa
- Simple arugula salad with olive oil and lemon
- Air Fryer Recipes
Storage and Reheating
Halloumi is best hot and freshly crisp, but leftovers can still be tasty if you reheat them the right way.
- Store: remove from skewers (optional) and refrigerate in an airtight container for up to 3 days
- Keep dip separate: refrigerate up to 4 days; stir before serving
Reheat in the air fryer at 360°F for 3–5 minutes until warmed and re-crisped. Avoid the microwave if you can; it tends to make halloumi rubbery and zucchini watery. Air Fryer Reheating Guide
FAQ
Do I need to soak wooden skewers for the air fryer?
Yes, it’s a good idea. Soaking for 20–30 minutes reduces the chance the exposed ends scorch, especially at 390°F or higher.
Why isn’t my halloumi getting brown in the air fryer?
Moisture and crowding are usually the issue. Pat the halloumi dry, use a light coat of oil, and make sure the skewers aren’t packed tightly in the basket. A quick 1–2 minutes at 400°F at the end can also help.
Can I prep zucchini and halloumi skewers ahead of time?
Yes. Assemble the skewers up to 8 hours ahead, cover, and refrigerate. For best browning, let them sit at room temp for about 10 minutes before air frying.
Can I use yellow squash instead of zucchini?
Absolutely. Cut it the same thickness and cook for the same time range; just watch closely since some squash is a bit softer and can go tender faster.
How do I keep zucchini from turning soggy?
Cut it thick, don’t over-oil, and cook in a single layer with airflow around the skewers. Pull them as soon as the zucchini is tender and the edges are browned—overcooking is what makes them slump.
