Recipe

These kebabs make a lovely Summer meal.

Serves: 4 people   |   Prep time: 20 minutes   |   Cooking time: 8 minutes

Greek   |   Main

  

Ingredients

• 150g pack Cooked and Peeled King Prawns  
• 225g pack Halloumi
• 240g Couscous  
• 200ml boiling water
• 1 200g Chorizo Ring  
• 1 Lemon  
• 400g tin Red Kidney Beans  
• 200g Cherry Tomatoes  
• 1 Red Onion  
• 40ml Olive Oil
• 1 tsp Paprika
• Salt and Black Pepper  
• 4 wooden bamboo or metal kebab sticks  

  

Method

1. Cut the halloumi into 16 squares and the chorizo into 16 thick slices. Then, make the kebabs, dividing the prawns, halloumi and chorizo between the 4 skewers.
2. Pour the boiling water over the couscous, allow to rest, then stir.  
3. Cut the tomatoes into quarters, peel and finely chop the onion, and drain the kidney beans. Then, mix all together into the couscous.
4. Cut the lemon in half and juice one of the halves. Then, mix with the olive oil, season with some salt, black pepper and paprika, mixing well into a dressing.  
5. BBQ or grill the kebabs for 8 minutes, turning after 4 minutes.  
6. Slice the remaining lemon into 4. Serve the kebabs on top of the couscous, alongside the dressing and lemon quarters.