Halloumi cheese adds some extra saltiness to these spicy skewers. Save time by boiling the potatoes the night before and leaving them in the fridge until it’s time to cook.
Equipment
- Large pot
- Wooden or metal skewers
- 1 lb Little Potatoes
- 1 tsp salt
- 7 oz halloumi, cut into big chunks
- 12 large shrimp, peeled and deveined
- 3 Tbsp olive oil
- 2 Tbsp harissa spice
- (To taste) salt and pepper
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Instructions
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Step 1
Add potatoes to a large pot and cover with water. Add salt. Bring to a boil for 12 minutes or until potatoes are just tender but still firm.
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Step 2
Cool potatoes in fridge for at least one hour (Tip: make ahead and leave in the fridge overnight).
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Step 3
Add halloumi, shrimp, and potatoes to a bowl.
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Step 4
Add remaining ingredients and evenly coat.
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Step 5
Build skewers and grill for 10 to 15 minutes, until shrimp is cooked through.
