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Sunday, 4 September 2011

Herb and Pimenton Rump, Prawn and Haloumi Kebabs

A touch on the fiddly side but no more fiddly than any other kebab threading experience. The marinade was easy to make and was very tasty and I can see this being worthwhile as a marinade for steak, Portugeezer style. To thread the skewers for this I used rosemary branch as I have a mate who has a brilliant rosemary bush that I could attack. Instead of wasting what I had stripped off to obtain the sticks, I have kept the leaves in a bowl for later use. The herbs I used for this were sage, thyme, oregano and rosemary. I tried adding potato to these skewers but they kept splitting...

2 tbs garlic oil
1 handful fresh mixed herbs, chopped
2 tbs red wine vinegar
1 tsp pimenton (smoked paprika)
Salt and pepper
500 gms diced rump
1 packet of haloumi in large dice
500 gms prawn shelled and halved
1 capsicum in large dice
7 pieces prosciutto
1 preserved lemon chopped finely
Olive oil
10 small button mushrooms halved
10 kebab skewers (or rosemary branches)
Lemon wedges for serving

Combine the garlic oil, chopped herbs, salt and pepper, vinegar and pimenton in a mixing bowl. Toss the rump through the marinade and allow to sit for 30 mins, turning occasionally. Prep all of the vegetables and haloumi while you wait. Combine the haloumi and preserved lemon with some olive oil. Tear each piece of prosciutto into quarters then roll each piece. Preheat a barbecue grill to high.
Thread the ingredients onto skewers in sequence. Barbecue the kebabs turning occasionally, basting with any of the leftover marinade. When cooked, squeeze on some lemon. Serve with lemon slices.

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