This is my BBQ favourite. It’s a lovely and successful blend of flavours.
I last made this on Heaven’s Gate, the catamaran of friends in Sydney. The sign of success: when the serving tray is empty in no time!
SKEWERS OF HALOUMI, FRESH PINEAPPLE AND RED CAPSICUM ON THE BBQ
What do you need?
• 1 ripe and fresh pineapple
• 1 red capsicum
• 250 gram Haloumi cheese
• (fine wooden skewers)
Prepare and warm the BBQ.
Soak the wooden skewers in water for 30 minutes to avoid them from burning.
Remove the skin and heart of the pineapple. Cut into big cubes of 3×3 cm approximately.
Rinse the Haloumi shortly under the tap, to remove the salty brine. Dry with paper kitchen cloth.
Cut the Haloumi into similar sized cubes as the pineapple.
Clean and cut the capsicum in big rectangles, again similar size as the Haloumi and pineapple.
Slide carefully a chunk of pineapple, followed by a piece of Haloumi, followed by a rectangle of capsicum on the skewer, making sure the Haloumi doesn’t break.
If you have the time, wrap the ends of the skewers in aluminium foil, to prevent the wood from catching fire. It also looks better.
Grill on the BBQ, for between 5-10 minutes, until there are golden marks on the Haloumi.
Serve as finger food or as a side dish.
© Magali Schockaert and Gourmetonboard.com, 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Magali Schockaert and Gourmetonboard.com with appropriate and specific direction to the original content.