Rump & Haloumi Kebabs with Pineapple Salad

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


  • Serves 4


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  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.