Combine halloumi cheese, aubergine, red onion, red pepper, whole cherry tomatoes and whole radishes in a large bowl. Drizzle olive oil and lemon juice on top. Sprinkle black pepper and ras el hanout over the mix. Toss to coat. Allow to marinate for 15 minutes.
Preheat an outdoor barbecue for medium heat and lightly oil the grilling grate.
Slide 1 piece of aubergine, red pepper, onion, halloumi cheese, cherry tomato, radish, halloumi cheese, onion, red pepper and aubergine onto a bamboo skewer. Repeat with remaining skewers, cheese and vegetables. Reserve any remaining marinade in the bowl.
Place skewers on the preheated barbecue. Brush with reserved marinade and turn skewers to cook evenly on each side, 10 to 15 minutes.
Meanwhile, mix tahini and lemon juice together in a bowl. Place 2 cooked skewers on each plate. Drizzle tahini sauce equally over each. Top with freshly chopped coriander and dukkah. Serve with lemon wedges.