bluemoon downunder's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Preheat 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.
- 2Cook the skewers, turning them occasionally, for 4-5 minutes or until the chorizo and halloumi are browned and heated through.
- 3Sprinkle the skewered Chorizo and Halloumi with the lemon mixture and serve.
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Nutritional Facts for Chorizo and Halloumi Skewers
Serving Size: 1 (74 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 337.1
- Calories from Fat 267
- Total Fat 29.7 g
- Saturated Fat 9.5 g
- Cholesterol 52.8 mg
- Sodium 744.2 mg
- Total Carbohydrate 2.0 g
- Dietary Fiber 0.3 g
- Sugars 0.1 g
- Protein 14.7 g
The following items or measurements are not included:
pimento-stuffed green olives