Packed full of spices & flavour, these kebabs make any BBQ that much better!
easy
10 mins
10 mins
8 serves
Ingredients
500g rump steak, trimmed
200g packet haloumi
olive oil
Salt & pepper
FOR SALAD
1 medium pineapple peeled, cored & diced
3 Lebanese cucumbers, roughly chopped
1 red capsicum, diced
2 tsp lime juice
1/2 cup coriander leaves
3 cups rocket leaves
Instructions
For the salad, combine pineapple, cucumber, red capsicum, lime juice and a splash of olive oil in a large bowl. Stir well. Add coriander and rocket leaves and toss.
Cut rump and haloumi into similar sized cubes. Thread onto 8 skewers, brush with oil and season with a good crack of pepper.
Preheat barbecue or a heavy-based pan to high. Cook skewers for 2 mins, turn once and cook a further 2 mins. Transfer to a serving plate and serve with pineapple salad.
TIPS:
Switch rump for a flat iron steak.
Switch fajita seasoning for taco seasoning.
Leftover fajita mixture and toppings make a great salad for lunch the next day.