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