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.
- 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
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.
Cool potatoes in fridge for at least one hour (Tip: make ahead and leave in the fridge overnight).
Add halloumi, shrimp, and potatoes to a bowl.
Add remaining ingredients and evenly coat.
Build skewers and grill for 10 to 15 minutes, until shrimp is cooked through.