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."
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Ready In:




  • 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.
  • Cook the skewers, turning them occasionally, for 4-5 minutes or until the chorizo and halloumi are browned and heated through.
  • Sprinkle the skewered Chorizo and Halloumi with the lemon mixture and serve.

Questions & Replies

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  1. rosslare
    Very yummy indeed! We loooooved these with kalamata olives as well as the pimiento stuffed variety.
  2. 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!


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