Halloumi Kebabs Marinated in Tandoori Yogurt Spice
Elevate your grilling game with these irresistible Halloumi Kebabs Marinated in Tandoori Yogurt Spice! This vibrant vegetarian recipe features cubes of salty, golden halloumi cheese infused with a tangy, smoky tandoori yogurt marinade, perfectly balanced with hints of garlic, ginger, and lemon juice. Threaded alongside colorful bell peppers and red onion, these skewers deliver a burst of flavor in every bite and are ready in just 30 minutes of active prep. Grilled to perfection, these kebabs are slightly charred on the edges while staying tender and juicy. Perfect for summer barbecues, meatless Mondays, or as a creative appetizer, they pair wonderfully with naan, salad, or your favorite dipping sauce. Garnished with fresh cilantro, these skewers are a feast for the eyes and the taste buds!
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Recipe Information
Ingredients
- 500 g Halloumi cheese
- 200 g Greek yogurt
- 2 tbsp Tandoori spice mix
- 2 pieces Garlic cloves (minced)
- 1 tsp Ginger (grated)
- 1 tbsp Lemon juice
- 1 tbsp Olive oil
- 1 piece Red bell pepper
- 1 piece Green bell pepper
- 1 piece Red onion
- 2 tbsp Fresh cilantro leaves (for garnish)
- 8 pieces Wooden or metal skewers
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Cut the halloumi into bite-sized cubes (approximately 1-inch pieces) and pat them dry with a paper towel to remove excess moisture.
In a mixing bowl, combine the Greek yogurt, tandoori spice mix, minced garlic, grated ginger, lemon juice, olive oil, salt, and black pepper. Mix well to create the marinade.
Add the halloumi cubes to the marinade, ensuring all pieces are evenly coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).
While the halloumi is marinating, cut the red and green bell peppers and red onion into 1-inch squares, aiming for similar sizes as the halloumi cubes.
If using wooden skewers, soak them in water for at least 10 minutes to prevent burning during grilling.
Assemble the kebabs by threading marinated halloumi, bell pepper pieces, and onion onto the skewers, alternating between them for a colorful presentation.
Preheat a grill or grill pan over medium heat. Lightly oil the grates or pan to prevent sticking.
Cook the kebabs for 8–10 minutes, turning occasionally, until the halloumi is golden and slightly charred, and the vegetables are tender and slightly blistered.
Remove the kebabs from the grill and garnish with freshly chopped cilantro leaves before serving.
Serve the halloumi kebabs warm with a side of naan, salad, or your favorite dipping sauce.
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 1251 mg | 54% | |
| Total Carbohydrate | 10.2 g | 4% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 5.9 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 834 mg | 64% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 345 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
