Recipe

Rump & Haloumi Kebabs with Pineapple Salad

By Rod Leaver, Edge Hill Butchery

  • Serves 4
  • Prep Time 15 mins
  • Cooking Time 5 mins
Rump & Haloumi Kebabs with Pineapple Salad

Ingredients

  • Serves 4

Salad

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Method

  1. 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.
  2. Cut rump and haloumi into similar sized cubes. Thread onto 8 skewers, brush with oil and season with a good crack of pepper.
  3. 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.