These bold, smoky skewers bring together three things that were made to share a grill: tender Little Reds™, salty golden halloumi, and juicy shrimp, all coated in warming harissa spice. The contrast is what makes them special, with the creamy potatoes balancing the heat and the halloumi adding its signature salty bite. The smartest part is the make-ahead potential. Boil the potatoes the night before and keep them in the fridge, and these skewers come together in minutes when it’s time to cook. Perfect for grill nights, backyard gatherings, or any dinner that could use a little extra excitement.

On-the-Go Tip

These skewers are a natural fit for cooking away from home. Boil the potatoes ahead of time, then pack the coated potatoes, halloumi, and shrimp in a lidded container in a cooler and assemble the skewers right before grilling at the park, campsite, or a friend’s backyard. Already-grilled skewers also pack well for room-temperature eating, making them a fun addition to a picnic spread.

Kid-Friendly Tip

Skewer building is a job kids genuinely enjoy, so set out the components and let them thread their own combinations onto the sticks. Younger kids can pattern-match potatoes, cheese, and shrimp while older kids can help toss everything in the harissa coating first. For spice-sensitive eaters, set aside a portion of the potatoes, halloumi, and shrimp before adding the harissa and make a few mild skewers with just olive oil, salt, and pepper.

Prep
5 mins
Cook
25 mins
Serves
4
Ingredients
7
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Equipment

  • Large pot
  • Wooden or metal skewers

Ingredients

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  • 1 lb Little Potatoes (this recipe uses Little Reds™, but you can use any variety you like!)
  • 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

  • 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.

  • Step 2

    Cool potatoes in fridge for at least one hour (Tip: make ahead and leave in the fridge overnight).

  • Step 3

    Add halloumi, shrimp, and potatoes to a bowl.

  • Step 4

    Add remaining ingredients and evenly coat.

  • Step 5

    Build skewers and grill for 10 to 15 minutes, until shrimp is cooked through.