Smoky, spicy, and bursting with character, these North African Harissa Halloumi Skewers are for lovers of bold flavours. Halloumi’s salty richness stands up beautifully to harissa—the North African chilli paste that delivers both heat and depth—while charred aubergine, sweet cherry tomatoes, and red onion provide contrast and texture.
The marinade is a simple but punchy blend of harissa paste, olive oil, and lemon juice, which caramelises slightly over the flames, creating irresistible smoky edges and a sticky coating on every bite. Whether you’re grilling these skewers outdoors or under a hot grill indoors, they’ll transport you to the spice bazaars of Marrakesh with every mouthful.
For more mouthwatering combinations, check out this roundup of the 10 best halloumi skewer recipes, packed with creative ideas for your next BBQ or mezze spread.
Middle Eastern Harissa Halloumi Skewers
Ingredients
For the skewers
- 250 g Halloumi Cheese cut into 2.5cm cubes
- 1 Aubergine cut into chunks
- 200 g Cherry Tomatoes
- 1 Red Onion cut into chunks
- 1 handful Fresh Parsley or mint, to garnish
For the marinade
- 2 tbsp harissa paste
- 2 tbsp olive oil extra virgin
- ½ lemon juiced
- 1 clove garlic finely minced
- salt to taste
- Black Pepper to taste
Instructions
- In a bowl, mix harissa paste, olive oil, lemon juice, garlic, salt, and pepper.
- Add the halloumi, aubergine, tomatoes, and onion to the marinade. Toss to coat and set aside for 15 minutes.
- Thread onto skewers, alternating ingredients.
- Grill over medium-high heat for 8–10 minutes, turning occasionally, until vegetables are tender and halloumi is golden.
- Serve hot, sprinkled with chopped mint or parsley and extra lemon wedges.
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