Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Place the wooden skewers into a dish of water and let them soak for 30 minutes.

Cut the halloumi into 1‑inch chunks and set aside. Cut the peppers in half. Remove the stem and scoop out seeds. Slice the peppers into 1‑inch wide strips, then cut into 1‑inch pieces.

Slice the onion in half from the root to the tip and peel off the outer skin. Then, place the flat side down on the cutting board and slice horizontally from the tip to the root, leaving the root intact to hold the slices together. Cut the onion into 1‑inch pieces.

Peel the garlic clove and grate using a rasp.

Remove mint leaves from the stem. Discard the stem. Chop the mint leaves into small pieces using scissors or a knife.

Cut the lemon in half and squeeze out the juice. Remove and discard the seeds.

In a small bowl, measure the za’atar, honey, olive oil, and lemon juice. Add in the garlic and mint. Mix together and add salt and pepper to taste.

Pour the marinade over halloumi and vegetables and toss.

Remove skewers from water. Begin threading on the halloumi, peppers, and onion pieces, alternating as you go. Set aside the remaining marinade.

Bring the grill up to medium-high heat. Place skewers on the grill with enough space so that they do not touch. Grill for 3 – 4 minutes per side. Use a silicone pastry brush to coat with leftover marinade as they cook.

Grill the skewers until the halloumi is browned and crisp, and vegetables are cooked through.