Halloumi and Potato Skewers

Mains  ·   Sides  ·   Indian  ·   Vegetarian  ·  
Halloumi and Potato Skewers, Sacha Served What

These halloumi and potato skewers are not just for vegetarians. They’re so delicious, everyone will want one!

I wanted to create an amazing vegetarian BBQ option that wasn’t just a skewer of mixed veggies. These Halloumi and Potato Skewers are just that! They’re given an Indian flair – seasoned with garlic powder, garam masala and cayenne. Then they’re grilled and served over a curried yogurt and topped with minced red onions and cilantro. I’m salivating just writing this, what about you?

Halloumi and Potato Skewers, Sacha Served What

A Lesson on Blooming Spices:

In my recipe, you’ll notice I have you cook the curry powder in avocado oil before mixing it with the yogurt. This is called blooming spices. What it does is give the spices and the dish you’re using them in more flavor. BIG FLAVOR! So while you can skip this step and just add the curry powder to the yogurt, it’ll turn out so much better if you bloom it first.

Halloumi and Potato Skewers Grill Shot

Ingredient Notes:

  • Halloumi Cheese – This cheese is great for grilling and is naturally salty. Don’t add add any salt to it, just the spices. However, you should season the tomatoes and potatoes before grilling.
  • Baby Dutch Potatoes – You should have 2 pieces per Halloumi and Potato Skewer. Some of the bigger ones you should in half, so that counts as 2 pieces. some smaller ones you won’t cut in half, so those will count as 1 piece. You want to cook them so that they’re tender and creamy on the inside, but won’t fall apart when you stick the skewer in.
  • Cherry Tomatoes – I love these because if how large they are. They sit really nicely on the skewer. If you can’t find them, you can use grape tomatoes. Skewer the grape tomatoes on a diagonal, not straight through. Don’t love tomatoes? Use another quick cooking veggie or one that can be a little raw, like a sliver of red onion or a bell pepper.
  • Red Onion – When I say minced, I mean minced. The smaller the better for this recipe.
  • Cilantro – If you hate cilantro, use parsley. Better yet, a mixture of parsley and mint.
  • Curry Powder – The better the product, the more flavorful your curried yogurt will be. I get mine here. Grocery store spices aren’t my favorite. They typically sit on shelves for years in warehouses and lose their flavor.
Halloumi and Potato Skewers Ingredients
Halloumi and Potato Skewers, Sacha Served What

Halloumi and Potato Skewers

These halloumi and potato skewers are not just for vegetarians. They’re so delicious, everyone will want one!
Course Main Course, Veggie Side
Cuisine Asian Fusion, Indian
Servings 6 skewers


  • 6 Wooden or Metal Skewers
  • 3 Medium Bowls
  • Strainer
  • Outdoor Grill or Grill Pan
  • 1 Small Bowl


For the Skewers:

  • ¼ teaspoon curry powder
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon garam masala
  • Avocado oil
  • Freshly ground black pepper to taste
  • 8 oz. halloumi cheese cut into 12 cubes
  • 12 pieces baby Dutch potatoes larger ones cut in half crosswise
  • 12 cherry tomatoes
  • Kosher salt
  • ¾ cup minced red onion
  • ¼ cup roughly chopped cilantro leaves packed
  • Curried Yogurt recipe below

For the Curried Yogurt:


For the Skewers:

  • Place 6 wooden skewers in a container and cover with cold water. Let sit until ready to use.
  • Place potatoes in a medium pot and fill with water. Set over medium-high heat and bring to a rolling boil. Cook for 9-11 minutes, until knife tender but not falling apart (You don't want them breaking apart when you skewer them). Drain and let sit until room temperature.
  • In a medium bowl, combine the curry powder, ½ tsp of the garlic powder (double this if doubling the recipe, then save remaining for later use), cayenne pepper, garam masala, 2 tablespoons avocado oil, (double the avocado oil if doubling the recipe), and freshly ground black pepper. (TIP: Don’t add salt since the halloumi is already very salty).
  • Add the halloumi cubes and gently coat, making sure not to break or damage the cubes. Let sit until ready to grill (If longer than 1 hour, cover with plastic and refrigerate).
  • When ready to grill, preheat an outdoor grill to medium-high heat (you can also use a grill pan, greasing with oil and cooking over medium-high heat). TIP: It helps to grease the grill with oil before cooking so the skewers don't stick.
  • Place potatoes and tomatoes in a medium bowl and toss with a drizzle of avocado oil, a good pinch of Kosher salt and freshly ground black pepper, and the remaining garlic powder.
  • In a small bowl, combine the red onion, cilantro, and a pinch of Kosher salt and freshly ground black pepper.
  • Grill the skewers on all sides until the halloumi is nicely charred with grill marks, 5-7 minutes.
  • Serve immediately on a platter atop the Curried Yogurt. Sprinkle with the red onion mixture.

For the Curried Yogurt:

  • Heat avocado oil in a small pan over medium heat. Add curry powder and toast, stirring, until fragrant. Transfer to a medium bowl. Add labneh and lemon juice and stir to combine. Taste and season with Kosher salt and freshly ground black pepper.


After the skewers are grilled, they can be kept in the refrigerator, covered in saran or in an airtight container, for up to 3 days. Reheat in an oven, microwave (don’t put metal skewers in the microwave), or on the grill until warmed through. 
Halloumi can be coated in the spice mixture and stored in the refrigerator overnight, if needed. Cover bowl tightly with plastic wrap.
The Curried Yogurt can be made and stored in the refrigerator for up to 1 week. 
Once the red onion and cilantro mixture is combined with salt and pepper, it should be served within the hour. 
Keyword bbq, curry, Grilling, skewers, Spicy, Vegetarian
Tried this recipe?Let us know how it was!

Reader Interactions

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating