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1
Cut the halloumi into 18 cubes rinse in cold water and drain.
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2
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.
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3
Put this spice mix into a bowl and stir in the garlic puree, mint, lime, yogurt and water. Mix well.
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4
Add the halloumi to the marinade and make sure every piece is fully coated. Cover and refrigerate for 24 hours.
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5
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.
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6
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.
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7
Leave to marinate for 15 mins then drain.
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8
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.
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9
Griddle when ready for no more than 30-40 seconds on each side.
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10
Serve on the remaining onions and plenty of green crispy salad.
