Chorizo and Halloumi Skewers

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: 17 mins
• Serves: 4

Ingredients

• 4  chorizo sausages or 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.