Chef's Pili-Pili Rumba BBQ Chilli Halloumi Kebabs
Our sauces and recipes are unique, own repertoire culinary and exclusive.
EQUIPMENT
- Metal Skewers
Ingredients
- 450 g Halloumi
- 3 Peppers
- 2 Red onions
For the sticky sauce:
- 2 tbsp Rumba BBQ chilli sauce
- 1 tbsp chilli powder
- Fresh coriander
- ½ tbsp olive oil
- Smoked paprika
Method
Preheat the grill to HIGH.
Cut the halloumi, peppers and onions into 3cm chunks and thread onto skewers.
Lay the halloumi skewers on a baking sheet or grill pan (I think they crisp up more if you can use a grill rack).
Mix up the sauce ingredients and brush over the halloumi skewers.
If you have sauce left, set it to one side.
Put the skewers under the hot grill and cook for about 10 minutes, turning when they are starting to blacken. I like to brush them with the spare/extra sauce while they cook.
While they are cooking, mix up your dip and warm your wraps.
Serve immediately. Voila!
Rumba BBQ Chilli Sauce in this recipe
Delicious Recipe by our Head Chef Aime Lombaya