You will need for 8 kebabs;
- 1 pack of top rump or rump steak
- 1 pack of halloumi
- 1 tbsp of finely chopped thyme
- 1 tbsp of finely chopped mint
- 3 cloves of garlic
- 1/2 lemon
- 2 tbsp olive oil
Cut the meat and the halloumi into ~ 2cm cubes. Thread the meat and halloumi alternately on the skewers and place in a large shallow dish. Combine the thyme, mint, olive oil, garlic and lemon in a bowl and pour over the kebabs making sure they are well covered. Cover and refrigerate for a minimum of 3 hours or better still overnight. Make sure the BBQ is ready. Season the kebabs and cook until browned all over. These are delicious served on top of a wild leaf salad with garlic and rosemary foccaccia:
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