Tandoori Halloumi and Mushroom Skewers – a delightful fusion of smoky, spiced goodness perfect for BBQ season. Marinated in a rich blend of yogurt and aromatic spices, these skewers are grilled to perfection.
- Ingredients
- Serving Suggestion
- Other BBQ recipes
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 tandoori 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!
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Tandoori Halloumi Tikka and Mushroom Skewers
Ingredients
- 3 cup halloumi cubes
- 2 cup button mushrooms
- 1 cup cherry tomatoes
- 1 cup bell peppers any colour
- ½ cup red onion
- 1 cup tandoori sauce marinade
- ¼ cup oil
- salt to taste
- 4-5 lemon/lime wedges
Instructions
- In a bowl, mix the halloumi, mushrooms, tomatoes, red onion and peppers with tandoori sauce and extra oil. Add salt to taste.
- Leave to marinate for 1 hour or longer if possible.
- Thread onto skewers.
- Heat a griddle pan.
- Char the skewers on all 4 sides.
- Serve immediately for the best texture.
Grilling/BBQ
- Grill cheese and vegetable skewers until lightly charred on the barbecue turning skewers occasionally.
- Transfers the skewers on the plate and remove it from the skewers.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe was first published in July 2017. This post has since been updated with helpful content and new images.
Tandoori Halloumi Tikka and Mushroom Skewers
Ingredients
- 3 cup halloumi cubes
- 2 cup button mushrooms
- 1 cup cherry tomatoes
- 1 cup bell peppers any colour
- ½ cup red onion
- 1 cup tandoori sauce marinade
- ¼ cup oil
- salt to taste
- 4-5 lemon/lime wedges
Instructions
- In a bowl, mix the halloumi, mushrooms, tomatoes, red onion and peppers with tandoori sauce and extra oil. Add salt to taste.
- Leave to marinate for 1 hour or longer if possible.
- Thread onto skewers.
- Heat a griddle pan.
- Char the skewers on all 4 sides.
- Serve immediately for the best texture.
Grilling/BBQ
- Grill cheese and vegetable skewers until lightly charred on the barbecue turning skewers occasionally.
- Transfers the skewers on the plate and remove it from the skewers.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Tofu Bhurji or Indian style Tofu Scramble is a delicious breakfast recipe. Naturally vegan and gluten-free.
- Ingredients notes
- Serving suggestion
- Storage
- Other Tofu Recipes
I recently made tofu bhurji, and it was a game-changer for my breakfast routine. As someone who’s always loved the flavors of paneer bhurji , I was looking for a vegan alternative.
This Tofu bhurji turned out to be perfect thanks to the mouth-watering Indian spices. I went easy on amount of the spices to keep the recipe breakfast friendly.
The tofu crumbles so easily, mimicking the texture of scrambled eggs, and it absorbs the spices beautifully, just like paneer. I sautéed onions, tomatoes, capsicum, and a mix of spices, then folded in the tofu, letting it soak up all the flavors.
It was delicious, satisfying, and incredibly healthy. Plus, it’s quick to make, which is ideal for my busy mornings.
Now, tofu bhurji is a staple in my kitchen, giving me all the familiar tastes I love without any of the dairy or eggs.
Ingredients notes
Tofu – I have used firm tofu but this recipe works with silken tofu too.
Oil
Onion , garlic, ginger and green chilies – chopped
Tomatoes – fresh chopped.
Bell pepper – chopped. I used green but you can use any colour.
Cumin seeds and fennel – the fennel is optional but gives great flavour.
Spices – red chilli powder, turmeric powder, cumin coriander powder and garam masala
Lemon juice – use fresh or bottled
Salt and black pepper to taste
Cilantro (coriander) to serve with
Optional additions
Add in chopped kale or spinach.
Add in grated vegan cheese to mimic cheesy scrambled eggs.
Serving suggestion
I love it on top of toast. It’s perfect on toasted sourdough slices with some sliced avocado.
Serve it as part of a full english with vegan sausages, hashbrowns, tomatoes, mushroom and baked beans.
Make it part of an Indian meal with Whole wheat roti , an Indian vegetable curry recipe and salad.
Storage
Store leftovers in an airtight container in the fridge and eat up within 2 days. Reheat in the microwave.
You can also freeze the bhurji for 3 months.
Other Tofu Recipes
Chilli Tofu
Tofu Fajitas
Mango Tofu Curry
Tofu Makhani
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!
- YouTube
Tofu Bhurji (Indian Style Tofu Scramble)
Equipment
- 1 pan Kadai
Ingredients
- 400 grams tofu drained and pressed
- 2 tablespoon oil
- 1 teaspoon cumin seeds
- ½ cup onion chopped
- 1 tablespoon ginger-garlic minced
- 1 tablespoon green chilli chopped
- ¼ cup tomatoes chopped
- ½ cup bell pepper chopped
- ½ teaspoon fennel seeds crushed (optional)
- 1 teaspoon red chilli powder add less or more based on your spice preference
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin and coriander powder
- ½ teaspoon garam masala or cinnamon powder
- 1 tablespoon lemon juice
- salt to taste
Instructions
- Heat oil in a pan and add the cumin seeds.
- Once they sizzle, tip in the onion, garlic, ginger and green chillies.
- Saute for a minute then add in the peppers.
- Once the peppers have just softened, add the tomatoes, crushed fennel seeds and the spice powders.
- Tip in crumbled tofu and mix together well. Add salt to taste.
- Cook for 3-4 minutes then squeeze over lemon juice.
- Optionally garnish with fresh chopped cilantro (coriander).
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
