Yields8 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

Chorizo & Halloumi Kebabs

Ingredients

 150 g D'Orsogna Natural Chorizo, roughly chopped
 250 g Halloumi, cubed
 200 g Button mushrooms
 1 Red Onion, roughly chopped
Lime Dressing
 2 tbsp Olive oil
 2 tbsp Lime juice
 1 tsp Oregano
 1 tsp Basil
 Salt & pepper to taste

Method

1

To prevent burning, immerse eight bamboo skewers in water for at least 30 minutes before cooking.

2

Combine all ingredients for dressing in a jug, mix it and let it sit to use as a topping for the kebab without cooking.

3

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.

4

Lay each of the kebabs on a hot BBQ grill and cook until the halloumi until nice and golden.

Ingredients

 150 g D'Orsogna Natural Chorizo, roughly chopped
 250 g Halloumi, cubed
 200 g Button mushrooms
 1 Red Onion, roughly chopped
Lime Dressing
 2 tbsp Olive oil
 2 tbsp Lime juice
 1 tsp Oregano
 1 tsp Basil
 Salt & pepper to taste

Directions

1

To prevent burning, immerse eight bamboo skewers in water for at least 30 minutes before cooking.

2

Combine all ingredients for dressing in a jug, mix it and let it sit to use as a topping for the kebab without cooking.

3

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.

4

Lay each of the kebabs on a hot BBQ grill and cook until the halloumi until nice and golden.

Chorizo & Halloumi Kebabs
IngredientsDirections