Harissa Potato, Halloumi & Asparagus Kebabs

Recipe by Genevieve Taylor

A great vegetarian BBQ dish!!


Serves 6 to 8

Kebabs :

500g (1lb 2oz) Charlotte (or other salad) potatoes, sliced in half lengthways

1 x 250g (9oz) bunch of asparagus, each stalk cut into 3

2 x 250g (9oz) packs of halloumi, cut into finger-thick wedges

2 tbsp rose harissa paste, or to taste


Coriander and lemon oil :

75ml (1 / 3 cup) extra virgin olive oil

a small bunch of coriander leaves finely

zest and juice of 1 lemon

½–1 tsp caster sugar, to taste

salt and freshly ground black pepper

You also need 6–8 kebab skewers, preferably    metal ones


Bring a pan of lightly salted water to the boil and add the potato halves. Cook until just tender when pierced with the tip of a sharp knife, about 10 minutes, depending on how big they are. Add the asparagus for the final 30 seconds or so, just to blanch it very briefly. Drain the potatoes and asparagus and put back into the pan. Add the halloumi fingers and harissa and stir gently until evenly coated, taking care not to break up the cheese or potatoes. Thread everything alternately on to the skewers and set aside while you heat up the grill.

Heat up your barbecue for direct grilling, or preheat a cast-iron griddle on the hob. Cook the kebabs over a medium-high heat for about 15 minutes, turning once until evenly charred.

While the skewers are cooking, make the coriander and lemon oil by putting everything into a jug and whisking together with a fork, seasoning to taste with a little sugar, salt and pepper.

Once cooked, transfer the kebabs to a plate and drizzle over the coriander and lemon oil.