Cut halibut into large, equal-sized chunks.

Thread halibut chunks onto skewers.

Ensure each skewer contains about 6 ounces of halibut.

Place skewers in a shallow dish.

Season both sides of the skewers with salt and pepper.

In a mixing bowl, combine cumin, coriander, paprika, red pepper flakes, thinly sliced red onion, thinly sliced lemon, minced garlic, and bay leaves.

Add olive oil to the mixing bowl.

Stir the spice mixture thoroughly.

Spoon the spice mixture over the halibut skewers.

Marinate the skewers for at least 1 hour.

In a separate small bowl, put plain yogurt.

Season the yogurt with salt, pepper, cayenne, and grated garlic paste.

Dice cucumber into small pieces.

Chop fresh mint, dill, and parsley.

Add half of the chopped herbs to the yogurt mixture.

Reserve the remaining herbs for garnish.

Stir the yogurt mixture to combine.

Set the yogurt sauce aside.

Preheat a grill or broiler to medium-high heat.

Cook the skewers for about 2 minutes per side, or until the fish is just opaque and cooked through.

Ensure some lemon, onion, and bay leaf cling to the fish for charring.

Transfer the cooked skewers to a serving platter.

Sprinkle the remaining herb mixture over the skewers.

Serve the halibut skewers with the yogurt sauce on the side.