Bold, fiery, and irresistibly aromatic, these Indian Tandoori Halloumi Skewers are the vegetarian BBQ showstopper you didn’t know you needed. In this recipe, halloumi cheese steps effortlessly into the spotlight, soaking up the vibrant spices of a traditional tandoori marinade. The creamy, tangy Greek yogurt base is spiked with tandoori masala, fresh ginger, garlic, and a splash of lemon juice, wrapping each cube of halloumi and chunk of vegetable in layers of flavour.
You’ll love these Tandoori Halloumi Skewers
As the skewers hit the grill, the marinade begins to bubble and char, creating delicious smoky edges while keeping the interior of the halloumi tender and slightly melty. Sweet, slightly softened red onion, juicy courgette, and crisp bell peppers make perfect partners, adding crunch and sweetness to balance the spice.
Delicious with a sprinkling of coriander
These skewers are perfect served straight off the grill with a generous scattering of fresh coriander and a wedge of lime for squeezing. A side of cooling raita or a punchy mint chutney takes them to the next level. Whether you’re planning an Indian-inspired feast or simply spicing up your summer barbecue menu, these skewers deliver an unforgettable burst of colour and taste.
For even more bold, cheesy inspiration, you’ll find these tandoori halloumi skewers featured in our roundup of the 10 best halloumi skewer recipes—perfect for planning your next grill session.
Indian Tandoori Halloumi Skewers
Ingredients
- 250 g Halloumi Cheese cut into 2.5 cm cubes
- 1 Courgette sliced into thick half-moons
- 1 Red Onion cut into chunks
- 1 Red Pepper cut into squares
- 1 Handful fresh coriander chopped, for garnish
For the marinade
- 100 g Greek Yoghurt
- 1 tbsp Tandoori masala powder
- 1 clove Garlic minced
- 1 tsp ginger freshly grated
- ½ lemon juiced
- 1 tbsp Olive Oil extra virgin
- salt to taste
Instructions
- In a bowl, mix the yogurt, tandoori masala, garlic, ginger, lemon juice, oil, and salt to form a thick marinade.
- Toss the halloumi and vegetables in the marinade until well coated. Ideally, marinate for 30 minutes to 2 hours for deeper flavour.
- Thread halloumi and vegetables onto skewers.
- Preheat the grill or barbecue to medium-high. Grill for 8–10 minutes, turning occasionally, until the halloumi is charred and the vegetables are tender.
- Garnish with fresh coriander and serve with lime wedges and your favourite chutney.
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