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:

By Lisa Guy

I am an organic beef and wildlife farmer

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