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Beef and haloumi skewers with chimichurri sauce
Beef and haloumi skewers with chimichurri sauce
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Grilled haloumi and beef fusion cooked in 30 minutes.
Ingredients:
  • 180g haloumi
  • 750g Beef Rump Steak, fat trimmed, cut into 3cm cubes
  • Olive oil spray
  • 250.00 ml flat-leaf parsley, plus extra to serve
  • 1 garlic clove
  • 30.00 ml Brand Italian Red Wine Vinegar
  • 18.20 gm extra virgin olive oil
  • 2 tsp dried oregano
  • 4 red capsicums, halved
  • 2 zucchini, sliced on the diagonal
  • 400g can borlotti beans, drained, rinsed
  • 1/2 brown onion, thinly sliced into rings
  • 2 Roasted Pumpkin Seed & Purple Wheat Panini, thinly sliced diagonally, chargrilled
Instructions:
  • Slice the haloumi into 4 strips, then cut each strip into 6 slices. Alternate threading the beef and haloumi onto 8 skewers. Give them a light spray of oil and a sprinkle of pepper.
  • Blend parsley, garlic, vinegar, oil, and oregano in a food processor until smooth. If the sauce is too thick, add a touch of water. Season to taste and transfer to a small bowl.
  • Heat up your barbecue grill or chargrill on high. Grill the capsicum, skin-side down, until it's nicely charred, about 5 mins. Place the capsicum in a large bowl, cover it with plastic wrap, and let it sit for another 5 mins to steam.
  • Cook the zucchini until lightly charred and tender for 4-5 mins. Transfer to a large plate.
  • Peel and slice the capsicum into large strips. Combine with zucchini, beans, and onion. Season and gently toss to mix.
  • Grill the skewers for 2 minutes, turning them until they reach your desired doneness. Place them over the capsicum mixture and generously drizzle with the sauce. Garnish with extra parsley and serve with the remaining sauce on the side.

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