Spicy Harissa Heat Meets Grilled Halloumi
These Harissa Halloumi Skewers bring bold, smoky spice to your grill. Infused with North African flavours, this recipe pairs salty halloumi with tender aubergine and sweet red onion, all slathered in a vibrant harissa marinade. The result is a rich and fiery skewer with layers of flavour, texture, and char.
A Flavourful Harissa Marinade That Packs a Punch
The marinade is the heart of this dish – a heady mix of rose harissa paste, garlic, lemon juice, olive oil, and cumin. It clings to the halloumi and vegetables, intensifying on the grill as it caramelises into a smoky, spicy coating. The aubergine soaks it up beautifully, and the red onion softens to a sweet, aromatic bite.
Ideal for Alfresco Feasts or Meat-Free Mains
Serve these skewers hot off the grill with a drizzle of lemony yoghurt or tahini sauce. They’re a knockout addition to any BBQ spread or a bold standalone main. For a refreshing counterpoint, pair them with this Cucumber Tomato Salad – its cool crunch and tangy dressing offer the perfect balance to the warm spices. You can also check out the 10 best halloumi skewer recipes for more creative ideas.
Middle Eastern Harissa Halloumi Skewers with Aubergine And Red Onion
Ingredients
- 250 g Halloumi Cheese cut into 2.5cm cubes
- 1 medium Aubergine cut into bitesize chunks
- 1 red onion cut into thick wedges
- 1 tbsp Harissa Paste
- 1 clove garlic minced
- 1 tsp cumin ground
- 1 lemon juiced
- 2 tbsp olive oil extra virgin
- salt to taste
- pepper to taste
Instructions
- Make the Marinade: In a bowl, mix together the harissa paste, minced garlic, cumin, lemon juice, and olive oil. Season with a pinch of salt and pepper. Stir well to form a thick, vibrant marinade.
- Marinate the Ingredients :Place the halloumi cubes, aubergine chunks, and red onion wedges into a large mixing bowl. Pour over the marinade and toss gently to ensure all pieces are evenly coated. Allow to marinate for 20–30 minutes to absorb the bold flavours.
- Thread the Skewers: Assemble your skewers by alternating pieces of halloumi, aubergine, and onion. Try to pack them fairly tightly so they grill evenly and hold their shape.
- Preheat a barbecue or grill pan over medium-high heat. Lightly oil the grates, then place the skewers on the grill. Cook for 8–10 minutes, turning every couple of minutes, until the halloumi is golden, the aubergine is tender, and the edges are slightly charred.
- Serve and Garnish: Remove from the grill and plate up immediately. These are delicious with a spoonful of yoghurt or tahini drizzle and a side of the Refreshing Cucumber Tomato Salad for contrast. Finish with a sprinkle of fresh mint or parsley, and enjoy the smoky, spicy magic!
Nutrition
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