Hello BBQ season! Honestly, nothing beats it! Warm evenings, music on loud and good company. When I was much younger, I didn’t help my Mum out as much in the kitchen but come BBQ time, I was eager to be as involved as possible! When you’re British Indian, BBQs tend to look a little bit different. Sure we still had the usual burgers, corn on the cob etc, but we also had tandoori mogo, potatoes with tamarind sauce and paneer tikka! My Mum would also do variations of paneer tikka on my request and one summer she did these halloumi skewers with mushroom, tomatoes and peppers. She went for a basic chilli lime marinade and it was SO. GOOD. However, I actually love the idea of a tandoori marinade on halloumi so this is the new recipe I’ve got for you. Halloumi, mushrooms and other veggies are marinated in tandoori sauce then grilled until charred. They’re best served with a zingy chutney, lots of salad and optionally with some flatbreads. If you like halloumi, you’ve got to try these Air Fryer Salt and Pepper Halloumi Fries and Vegetable Paella with Halloumi.
Ingredients
Halloumi Veggies – button mushrooms, capsicum, red onion petals, cherry tomatoes. I’ve made these before with courgette (zucchini) too! You want to chop everything to roughly the same size so that all the ingredients can touch the griddle. Tandoori paste marinade If you’re vegan or avoiding cheese for whatever reason, sub in the halloumi for tofu – it is just as good!
Serving Suggestion
Flatbreads, pittas, naans or tortilla wraps Indian onion salad Fresh salad leaves or Indian Kachumber Green mint and coriander chutney – for dunking the succulent pieces of tandoori halloumi into.
Other BBQ recipes
Pesto Potato Salad Grilled Nectarine, Corn and Bean Salad As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Note – This recipe was first published in July 2017. This post has since been updated with helpful content and new images. The recipe remains the same.
