Name: Devour our delicious Chimichurri Chorizo, Haloumi and Mushroom Skewers
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Ingredients: 900g block haloumi; 8 chorizo, trimmed, cut into 2cm rounds; 32 button mushrooms (400g); CHIMICHURRI; 1½ cups fresh parsley leaves; ½ cup fresh oregano leaves; 2 long green chillies, chopped; 2 cloves garlic, peeled, chopped; 2 tsp finely grated lemon rind; ½ cup olive oil; 1/3 cup red wine vinegar

Devour our delicious Chimichurri Chorizo, Haloumi and Mushroom Skewers

Everyone will BEG you for the recipe.

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Makes 16 skewers

Prep

40M

Cook

20M

Total

TIP: Skewers and chimichurri can be prepared a day ahead. Keep covered in the fridge until ready to cook.

Ingredients

900g block haloumi

8 chorizo, trimmed, cut into 2cm rounds

32 button mushrooms (400g)

CHIMICHURRI

1½ cups fresh parsley leaves

½ cup fresh oregano leaves

2 long green chillies, chopped

2 cloves garlic, peeled, chopped

2 tsp finely grated lemon rind

½ cup olive oil

1/3 cup red wine vinegar

Method

Step 1

CHIMICHURRI: Blend all ingredients in a blender until herbs are finely chopped. Season with salt and pepper. Transfer to a jug. Cover and refrigerate.

Step 2

Cut haloumi into 32 x 3cm cubes. Reserve the remaining for another use.

Step 3

Thread chorizo, haloumi and mushrooms alternately onto 16 x 37cm-long metal skewers. Drizzle with oil.

Step 4

Heat an oiled, barbecue flat plate over a medium heat. Add skewers. Cover with lid. Cook, turning occasionally, for 15-20 mins, or until chorizo is cooked. Remove.

Step 5

Serve skewers drizzled with chimichurri.

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