Chorizo and Halloumi Skewers

Submitted by bluemoon downunder

"A yummy-sounding recipe from the current issue of the Australian magazine 'super food ideas'. You'll need 8 pre-soaked wooden bamboo skewers. Feel free to vary the olives in this recipe. I haven't made these yet but I'd be inclined to use unpitted kalamata olives or perhaps half and half unpitted kalamata olives and the suggested pimento-stuffed green olives. I've suggested that these could be served at a picnic, if you were picnicking where there were BBQs. They could be made up to the end of step 1. For serving at a home BBQ, they could of course also be prepared to that stage and BBQd just before you are ready to serve them."

 

• Ready In: 17mins
• Ingredients: 7
• Serves: 4

ingredients

• 4 460 g chorizo sausages or 14 1/2 ounces chorizo sausages, sliced
• 2 teaspoons lemon zest, finely grated
• 1⁄3 cup fresh flat leaf parsley, finely chopped
• 2 -4 garlic cloves, minced
• 360 g halloumi cheese or 11 1/2 ounces halloumi cheese, cubed
• 24 pimento-stuffed green olives
• 2 tablespoons olive oil

directions

1. Preheat a BBQ plate or chargrill to a medium heat; cook chorizo for 1 minute on each side; combine the lemon zest, parsley and garlic in a small bowl and set aside; thread the chorizo, halloumi and olives onto the skewers and brush the skewered ingredients with oil.
2. Cook the skewers, turning them occasionally, for 4-5 minutes or until the chorizo and halloumi are browned and heated through.
3. Sprinkle the skewered Chorizo and Halloumi with the lemon mixture and serve.

Reviews

[rosslare]

Very yummy indeed! We loooooved these with kalamata olives as well as the pimiento stuffed variety.

 

[Dr. Jenny]

DH and I made these skewers for lunch today. They were tasty and are definitely good for satisfying one's craving for salt! This is the first time I have tried olives grilled on skewers and I found that I quite liked them. I used all Spanish pimiento stuffed olives. Though DH and I probably won't be making this again, we enjoyed the uniqueness of the recipe. Thanks!