In a mixing bowl, whisk together olive oil, lemon juice and zest, minced garlic, dried oregano, dried basil, and dried thyme. Season with salt and pepper to taste.

Cut halloumi cheese into cubes and marinate in the mixture for 1 to 2 hours in the refrigerator.

Soak wooden skewers in water for about 10 minutes to prevent burning.

Chop your seasonal vegetables into 1½-inch pieces.

Thread the marinated halloumi and veggies onto the soaked skewers, alternating between cheese and vegetables.

Preheat the grill to medium heat, brush the grates with olive oil, and grill the kebabs for about 8-10 minutes, turning frequently.

Garnish the kebabs with freshly chopped parsley or basil and serve warm.