8 Servings
10 mins
10 mins
20 mins
To prevent burning, immerse eight bamboo skewers in water for at least 30 minutes before cooking.
Combine all ingredients for dressing in a jug, mix it and let it sit to use as a topping for the kebab without cooking.
To the prepared skewers, add D'Orsogna Chorizo, onion, halloumi and mushroom chunks until all the skewers are filled. Place on a plate, before pouring the lime dressing on top rotating to make sure they are evenly covered.
Lay each of the kebabs on a hot BBQ grill and cook until the halloumi until nice and golden.