Step 1

Place the chilli, garlic, parsley, coriander, cumin and cardamom in a small food processor. Process until coarsely chopped. Add 60ml (1 ⁄4 cup) oil. Process until combined. Transfer to a bowl. Season well. Cover and set aside for 15 minutes to develop the flavours.

Step 2

Meanwhile, thread the haloumi, zucchini, capsicum and onion onto 12 metal or presoaked bamboo skewers.

Step 3

Transfer two-thirds of the sauce to a small serving bowl and set aside.

Step 4

Preheat a barbecue grill or chargrill pan on medium-high. Add the remaining 1 tbs oil to the remaining sauce. Brush all over the skewers. Cook the skewers, turning and brushing with more of the sauce, for 6 minutes or until golden. Serve the skewers with the reserved sauce and chargrilled lemon wedges to squeeze over.