Cornish new potato and harissa marinated halloumi skewers

These halloumi and potato skewers are easy to make and go great on the BBQ!

Halloumi skewers

Recipe courtesy of Seasonal Spuds



  • Halloumi 500g
  • Garlic 2 cloves
  • Harissa paste 90g
  • Olive oil 2 1/2 tbsp
  • Lemon 1
  • Cornish New potatoes 450g
  • Onion 1
  • Courgette 250g
  • Natural yogurt 150g
  • Coriander 10g
  • 12 metal skewers or wooden skewers soaked in water for 20 minutes before using


  • Step 1

    Chop the halloumi in to roughly 2.5cm cubes. Crush the garlic then combine with the harissa, 2tbsp 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.

  • Step 2

    Prepare 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.

  • Step 3

    Preheat the barbecue or put a griddle pan over a high heat. Slice the onion into wedges and the courgette into 1cm rounds, then cut down the middle to make half-moons. Toss the courgette and Cornish New Potatoes in a bowl with the remaining 1/2tbsp oil and season to taste.

  • Step 4

    Thread the Cornish New 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.

  • Step 5

    Mix 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.