Middle Eastern Harissa Halloumi Skewers with Aubergine And Red Onion

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.

Course Main Course

Cuisine Middle Eastern

Diet Vegetarian

Keyword Aubergine, BBQ, spicy

Prep Time 25

Cook Time 10

Servings Servings

Calories 393

Author Spooning & Forking

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!

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