Vegetable Halloumi Souvlaki With Harissa
Makes 4 skewers.
Note: You can find harissa with seasonings at many supermarkets. Halloumi is a semihard cheese made with a high melting point that makes it great on the grill. The secret to cooking it is to treat it like a steak: Bring it to room temperature before cooking, sear at a high heat and stop cooking it once the outside has a crisp edge. Use any vegetables on the skewer that you prefer with the cheese. You will need wooden skewers, presoaked in water. From "Share," by Theo A. Michaels.
• 4 tbsp. good-quality harissa paste (see Note)
• 4 tbsp. olive oil, plus extra for drizzling
• 14 oz. halloumi, cut into bite-sized chunks (about 12 to 16 pieces) (see Note)
• 1 red bell pepper, deseeded and cut into chunks
• 1 red onion, cut into thick strips or chunks
• 16 button mushrooms