Name: Chorizo & Halloumi Kebabs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Cuisine: Entertainment
Ingredients: 150 g D'Orsogna Natural Chorizo, roughly chopped; 250 g Halloumi, cubed; 200 g Button mushrooms; 1 Red Onion, roughly chopped; 2 tbsp Olive oil; 2 tbsp Lime juice; 1 tsp Oregano; 1 tsp Basil; Salt & pepper to taste

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

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.