Sausage halloumi kabobs with chermoula
30
min prep time20
min cook time4-6
serves
ingredients
- 8-10 bamboo skewers
- 1 package of Stefano Tuscan sausage, cut into 1- 1 ½ inch pieces
- 1 medium red onion, cut in quarters and the petals separated
- 16 cherry tomatoes
- 200gr Halloumi cheese, cut in cubes
- 2-3 zucchini, cut in 1/2-inch rounds
- Olive oil, for brushing the kabobs
For Chermoula sauce
- 1 large bunch of cilantro
- 1 large bunch of flat leaf parsley
- 10 mint leaves
- 3 cloves of garlic, finely chopped
- 1 tsp of ground cumin
- 1 tsp of ground coriander
- Zest and juice of one lemon
- ¼ cup of white wine vinegar
- 1 tsp of smoked paprika
- ½ tsp of chili flakes
- 1/8 tsp of black pepper
- 1 tsp of salt
- ¾ cup of olive oil
preparation
Chermoula sauce preparation:
- Wash and dry the herbs well, removing the parsley and cilantro leaves from the stems.
- Finely chop all of the herbs.
- Add all of the ingredients to a large bowl and mix until well combined.
- Refrigerate until ready to use.
Skewer preparation:
- Preheat the grill to medium high heat. Soak the bamboo skewers in water for 20-30 minutes before using.
- Using one skewer at a time, thread a piece of sausage followed by a petal of onion, a cherry tomato, piece of halloumi and a zucchini round skewered horizontally.
- Repeat with the same order until there is no space left on the skewer, leaving a half inch of bamboo exposed at the end.
- Lay the skewers flat and lightly brush all sides with olive oil.
- Grill the skewers for approximately 20 minutes, turning them over regularly during cooking process.
- Plate and serve dressed with chermoula sauce.
