New potato and harissa-marinated halloumi skewers

  • New Potato and Harissa-marinated Halloumi Skewers
Skill level
Preparation Time
15 minutes, plus one hour to overnight marinating time
Cooking Time
35 minutes
Serves 4
Let Your Tastebuds Travel

These delicious potato and halloumi kebabs are the perfect option for a vegetarian starter or main course.


  • 500g halloumi
  • 2 garlic cloves
  • 90g harissa paste
  • 2 1/2 tbsp olive oil
  • 1 lemon
  • 450g New/Baby Potatoes
  • 1 large red onion
  • 250g courgette
  • 150g natural yoghurt
  • 10g coriander

You will also need

  • 12 metal skewers, or wooden skewers soaked in water for 20 minutes before using


  1. 1Chop the halloumi into roughly 2.5 cm cubes. Crush the garlic then combine with the harissa, 2 tbsp of the olive oil and the juice of half the lemon in a bowl. Add the halloumi and toss to combine. Marinate for one hour, or overnight.
  2. 2Prepare the potatoes by rubbing off any loose skin under a tap. Chop any larger potatoes in half. Half-fill a saucepan with cold water then add the potatoes. Place over a high heat and bring up to the boil, then allow to boil for 7 minutes before draining. Allow to cool slightly while you prepare the remaining vegetables.
  3. 3Preheat the barbecue or put a griddle pan over a high heat. Slice the onion into wedges and the courgette into 1 cm rounds, then cut down the middle to make half-moons. Toss the courgette and potatoes in a bowl with the remaining 1/2 tbsp oil and season to taste.
  4. 4Thread the potatoes, red onion, courgette and halloumi, reserving any loose marinade, onto the skewers. Barbecue or griddle for 12-15 minutes, turning every few minutes, until everything is golden and lightly charred and the potatoes are cooked through.
  5. 5Mix the yoghurt with the leftover harissa marinade and serve alongside the skewers, with a scattering of roughly chopped coriander leaves, the remaining lemon half sliced into wedges, and a side salad, if liked.