Begin by cutting the halloumi cheese into even cubes, about 1-inch in size, to ensure uniform cooking.

Next, chop your choice of firm vegetables, such as bell peppers and zucchini, into similar-sized pieces.

If using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill.

Once your ingredients are ready, take the soaked skewers and start threading them. Alternate between pieces of halloumi and your selected vegetables.

Preheat your grill to medium-high heat, aiming for approximately 400°F (200°C).

Brush the grates lightly with olive oil to help prevent the skewers from sticking.

Place the assembled skewers on the preheated grill, cooking them for 8-10 minutes. Turn the skewers every couple of minutes.

While the skewers are grilling, prepare your creamy herb sauce by combining Greek yogurt or sour cream with finely chopped fresh herbs, and a pinch of salt.

Once the skewers are beautifully charred and the halloumi is slightly melty, remove them from the grill.

Serve the skewers hot on a platter, drizzling the creamy herb sauce generously over the top.