Halloumi Kebabs Marinated in Tandoori Yogurt Spice
Halloumi, yogurt and cherry tomatoes come together in these South Asian kebabs, fragrant with cumin and paprika and grilled.
17 min · Serves 6 · Medium
Ingredients
Marinade
Method
Start cooking mode- Prep 15 min · Cook 2 min · 17 min total
- medium
- 1
Cut the halloumi into 18 cubes rinse in cold water and drain. Next prepare the marinade, heat the oil in a small stainless steel saucepan and warm all the spices together, stirring constantly - DO NOT let burn.
- 2
Put this spice mix into a bowl and stir in the garlic puree, mint, lime, yogurt and water. Mix well.
- 3
Add the halloumi to the marinade and make sure every piece is fully coated. Cover and refrigerate for 24 hours.
- 4
Segment the onions by cutting in half crossways, put halves flat side down and cut each half into 4 chunks. Take each chunk and separate out the onion layers into individual pieces.
- 5
Bring a pan of salted water to the boil and put in the onion pieces, boil for about 5 mins until soft. Remove from heat, drain and, while still hot, toss in the seasoned lemon juice - made by mixing the lemon juice, salt and sugar in a bowl.
- 6
Leave to marinate for 15 mins then drain. Drain the marinated halloumi and tread onto skewer (you will need 6) then thread 3 pieces of onion and another halloumi till you have 3 pieces of halloumi on each skewer finish off with a tomato.
- 7
Griddle when ready for no more than 30-40 seconds on each side. Serve on the remaining onions and plenty of green crispy salad.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
