Spicy Halloumi & Red Pepper Skewers with Harissa Glaze

Spicy Halloumi & Red Pepper Skewers with Harissa Glaze

These skewers are a fantastic option for a flavourful, spicy, and vegetarian meal, whether you're grilling outdoors or using a griddle pan indoors. The salty halloumi, sweet peppers, and fiery harissa glaze create a symphony of tastes that perfectly complements a wide range of beers.

Ingredients

• 250g halloumi cheese, cut into 2cm cubes
• 1 large red bell pepper, deseeded and cut into 2cm pieces
• 1 large yellow bell pepper, deseeded and cut into 2cm pieces
• 1 medium red onion, cut into 2cm wedges
• 16 cherry tomatoes
• 2 tbsp olive oil, plus extra for brushing
• Salt and freshly ground black pepper to taste

For the Harissa Glaze:

• 2 tbsp harissa paste (mild or hot, depending on preference)
• 1 tbsp honey
• 1 tbsp fresh lemon juice
• 1 tbsp olive oil

Equipment:

• 8-10 wooden or metal skewers (if using wooden, soak in water for 30 minutes before use)

Instructions

1. Prepare the Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. In a large bowl, combine the halloumi cubes, red and yellow bell pepper pieces, red onion wedges, and cherry tomatoes. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss gently to coat.
2. Assemble the Skewers: Thread the halloumi and vegetables onto the skewers, alternating the ingredients for an even distribution of colours and flavours. Aim for 3-4 pieces of halloumi per skewer, interspersed with the vegetables.
3. Make the Harissa Glaze: In a small bowl, whisk together the harissa paste, honey, lemon juice, and 1 tablespoon of olive oil until well combined.
4. Cook the Skewers (Grill or Griddle Pan):
   • Grill: Preheat your grill to a medium-high heat. Lightly brush the grill grates with a little olive oil.
   • Griddle Pan: Heat a large griddle pan over medium-high heat. Lightly brush the pan with a little olive oil.
5. Grill/Griddle: Place the skewers on the hot grill or griddle pan. Cook for 8-10 minutes, turning occasionally, until the halloumi is golden brown and slightly charred, and the vegetables are tender-crisp.
6. Glaze and Finish: During the last 3-4 minutes of cooking, brush the skewers generously with the harissa glaze on all sides. Continue to cook, turning frequently, until the glaze is sticky and lightly caramelised. Be careful not to burn the glaze due to the honey content.
7. Serve: Remove the skewers from the grill or griddle pan and let them rest for a minute or two before serving.

Serving Suggestions

These skewers are incredibly versatile! Serve them with:

• Fluffy couscous or quinoa.
• Warm flatbreads or pittas.
• A fresh green salad with a lemon vinaigrette to cut through the richness.
• A dollop of Greek yogurt or a cooling raita on the side to balance the spice.

Pairing Tips

The salty, squeaky halloumi and the vibrant, spicy harissa glaze make these skewers a fantastic companion for several beer styles:

• Lager: A crisp, clean lager (like a Helles or a Pilsner) offers a refreshing counterpoint to the spice and salt, cleansing the palate beautifully.
• Pale Ale / IPA: The hoppy bitterness and citrus notes in a Pale Ale or a sessionable IPA can stand up to the harissa's heat and complement the grilled flavours without overpowering the dish.
• Saison: The fruity, spicy, and often dry characteristics of a Saison can create a delightful contrast and enhance the complexity of the glaze.
• Wheat Beer (Weissbier/Witbier): A light, citrusy wheat beer can provide a refreshing and slightly sweet balance to the spicy, savoury elements.