Halloumi and Potato Skewers
These halloumi and potato skewers are not just for vegetarians. They’re so delicious, everyone will want one!
Equipment
- 6 Wooden or Metal Skewers
- 3 Medium Bowls
- Strainer
- Outdoor Grill or Grill Pan
- 1 Small Bowl
Ingredients
For the Skewers:
- ¼ teaspoon curry powder
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ½ teaspoon garam masala
- Avocado oil
- Freshly ground black pepper to taste
- 8 oz. halloumi cheese cut into 12 cubes
- 12 pieces baby Dutch potatoes larger ones cut in half crosswise
- 12 cherry tomatoes
- Kosher salt
- ¾ cup minced red onion
- ¼ cup roughly chopped cilantro leaves packed
- Curried Yogurt recipe below
For the Curried Yogurt:
- 1 tablespoon avocado oil
- 1 teaspoon curry powder
- ¾ cup labneh or full-fat Greek yogurt
- 2 teaspoons lemon juice
- Kosher salt
- Freshly ground black pepper
Instructions
For the Skewers:
- Place 6 wooden skewers in a container and cover with cold water. Let sit until ready to use.
- Place potatoes in a medium pot and fill with water. Set over medium-high heat and bring to a rolling boil. Cook for 9-11 minutes, until knife tender but not falling apart (You don't want them breaking apart when you skewer them). Drain and let sit until room temperature.
- In a medium bowl, combine the curry powder, ½ tsp of the garlic powder (double this if doubling the recipe, then save remaining for later use), cayenne pepper, garam masala, 2 tablespoons avocado oil, (double the avocado oil if doubling the recipe), and freshly ground black pepper. (TIP: Don’t add salt since the halloumi is already very salty).
- Add the halloumi cubes and gently coat, making sure not to break or damage the cubes. Let sit until ready to grill (If longer than 1 hour, cover with plastic and refrigerate).
- When ready to grill, preheat an outdoor grill to medium-high heat (you can also use a grill pan, greasing with oil and cooking over medium-high heat). TIP: It helps to grease the grill with oil before cooking so the skewers don't stick.
- Place potatoes and tomatoes in a medium bowl and toss with a drizzle of avocado oil, a good pinch of Kosher salt and freshly ground black pepper, and the remaining garlic powder.
- In a small bowl, combine the red onion, cilantro, and a pinch of Kosher salt and freshly ground black pepper.
- Grill the skewers on all sides until the halloumi is nicely charred with grill marks, 5-7 minutes.
- Serve immediately on a platter atop the Curried Yogurt. Sprinkle with the red onion mixture.
For the Curried Yogurt:
- Heat avocado oil in a small pan over medium heat. Add curry powder and toast, stirring, until fragrant. Transfer to a medium bowl. Add labneh and lemon juice and stir to combine. Taste and season with Kosher salt and freshly ground black pepper.
Notes
After the skewers are grilled, they can be kept in the refrigerator, covered in saran or in an airtight container, for up to 3 days. Reheat in an oven, microwave (don't put metal skewers in the microwave), or on the grill until warmed through.
Halloumi can be coated in the spice mixture and stored in the refrigerator overnight, if needed. Cover bowl tightly with plastic wrap.
The Curried Yogurt can be made and stored in the refrigerator for up to 1 week.
Once the red onion and cilantro mixture is combined with salt and pepper, it should be served within the hour.
Tried this recipe?Let us know how it was!