Halloumi Tikka Skewers with Tzatziki and Warm Pittas
Salty halloumi and summer vegetables on skewers, coated in tikka marinade and grilled until golden, with tzatziki and pittas.
Made with Tikka marinade and Homemade tzatziki. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 mins plus marinating
- LevelEasy
- Costabout £1.35 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make your ready made tikka marinade and tzatziki first (see the base recipes). Toss the halloumi, courgette, pepper and onion in 120 g of the marinade. Cover and chill for 30 minutes to 2 hours.
30 min - 2
Soak 8 wooden skewers in water for 20 minutes, then thread on the halloumi and vegetables, alternating.
- 3
Heat a griddle pan or barbecue to hot and brush with the oil. Cook the skewers for 8 to 10 minutes, turning, until the halloumi is golden and the vegetables are charred.
9 min - 4
Warm the pittas on the grill for 30 seconds each side.
- 5
Serve the skewers in the pittas with generous spoonfuls of tzatziki.
Tips
- Halloumi is salty, so the marinade needs no extra salt.
- Pat the halloumi dry so it browns rather than steams.
- Serve straight away, as halloumi turns rubbery once cold.
Storing and freezing
Best eaten fresh, as halloumi goes tough on reheating. Leftovers keep in the fridge for up to 2 days and are good cold in a salad.
Questions
Can I use paneer instead of halloumi?
Yes. Paneer is milder and softer, so handle it gently. It does not need salt in the marinade as much as halloumi, so taste first.
Are these gluten free?
Yes, if you skip the pitta or use gluten free flatbreads. The skewers and tzatziki are naturally gluten free.
Can I cook them in the oven?
Yes. Roast at 220C for 20 to 25 minutes, turning halfway, until the halloumi is golden.
More made with tikka marinade
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.