Prepare the Skewers and Marinade: If using wooden skewers, immerse them in water for at least 30 minutes to prevent them from burning on the grill. While they soak, in a large bowl, whisk together the olive oil, lemon juice, dried oregano, smoked paprika, minced garlic, a good pinch of salt, and a generous grind of black pepper until well combined. The mixture should smell fragrant with herbs and garlic.

Combine Ingredients with Marinade: Add the cubed halloumi, bell pepper pieces, courgette slices, red onion wedges, and cherry tomatoes to the bowl with the marinade. Gently toss everything together using your hands or a spatula, ensuring all the vegetables and halloumi are evenly coated in the aromatic mixture. Cover the bowl and let it marinate at room temperature for at least 30 minutes, or in the fridge for up to 2 hours. This allows the flavours to meld beautifully.

Thread the Skewers: Once marinated, begin threading the ingredients onto the soaked skewers, alternating between halloumi, bell peppers, courgettes, red onion, and cherry tomatoes. Try to distribute the colours evenly for an appealing visual. Don't pack them too tightly; leave a little space between each piece so the heat can circulate, ensuring even cooking and beautiful charring.

Preheat the Grill: Preheat your grill to a medium-high heat (around 200°C / 400°F). Lightly brush the grill grates with a little extra olive oil to prevent sticking. You'll know it's ready when you can hold your hand about 10 cm above the grate for only 3-4 seconds before it feels too hot.

Grill the Skewers: Place the skewers directly onto the preheated grill. Cook for 10-15 minutes, turning them every 3-4 minutes, until the halloumi has developed a beautiful golden-brown crust with distinct grill marks and the vegetables are tender-crisp with a slight char. You'll see the bell peppers soften and slightly blister, the courgettes become translucent at the edges, and the red onion turn a deeper, sweeter shade of purple. The halloumi should be gloriously caramelised on all sides, smelling wonderfully savoury and slightly smoky.

Serve and Garnish: Once cooked, carefully remove the BBQ halloumi skewers from the grill and transfer them to a serving platter. Let them rest for a minute or two. Garnish with freshly chopped parsley or mint, if using, for a burst of freshness. Serve these easy halloumi grill skewers immediately and enjoy the delightful combination of textures and Mediterranean skewers flavours.