Chorizo and Halloumi Skewers

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Total Time
17mins
Prep 10 mins
Cook 7 mins

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.

Ingredients Nutrition

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.
Most Helpful

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

4 5

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!