Spicy Potlatch Vegetable Skewers with Halloumi

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Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 6 to 8

Cooked on a salt plate on a backyard grill, these skewers take on the delicate taste of pink Himalayan salt. Our spicy potlatch seasoning, which combines herbs with red pepper for a bit of heat, adds a flavor boost as well. Halloumi is a firm cheese that retains its shape during cooking, so it’s a great choice for grilling.


  • 2 jars (each 12 oz./375 g) artichoke hearts
  • 1 bunch asparagus, ends trimmed, spears cut into 3-inch (7.5-cm) pieces
  • 1 red onion, cut into slices 1 inch (2.5 cm) thick
  • 1 lb. (500 g) halloumi cheese, cut into 2-inch (5-cm) cubes
  • 2 to 3 Tbs. spicy potlatch seasoning
  • Extra-virgin olive oil for brushing


Place an extra-large salt plate on a grill and preheat the grill to medium-high heat. Slowly heat the salt plate over a period of about 45 minutes, or according to the manufacturer’s instructions.

Meanwhile, in a large bowl, combine the artichoke hearts, asparagus, onion and cheese. Sprinkle with the potlatch seasoning and toss to combine. Thread the vegetables and cheese onto skewers, alternating the ingredients and dividing them evenly.

Brush the salt plate with olive oil. Working in batches, and brushing the salt plate with more oil as necessary, place the skewers on the salt plate and cook, turning once, until the vegetables are tender and the cheese is browned, about 4 minutes per side. Carefully transfer the skewers to a warmed platter and serve immediately. Serves 6 to 8.

Williams Sonoma Test Kitchen

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