Barbecue chorizo, halloumi and salmon
( MAKES 6 )
Photo by Tam West
Turn the barbecue on, kick back and celebrate Auckland’s birthday with a delicious bite to eat. Apart from these skewers being incredibly easy to put together, it’s the combination of spicy chorizo, melting cheese and soft buttery salmon that really is the kicker! And don’t forget the lime.
- Soak skewers in cold water for 15 minutes to prevent burning.
- Thread alternate pieces of chorizo, halloumi and salmon on skewers.
- Lightly season with salt, then sprinkle with dukkah.
- Wipe hot barbecue grill with a paper towel dipped in oil. Cook skewers for 2 minutes on each side. Serve hot, with lime wedges.
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