SAUSAGE HALLOUMI KABOBS WITH CHERMOULA

Ingredients

Preparation

FOR THE CHERMOULA SAUCE

1. Wash and dry the herbs well, removing the parsley and cilantro leaves from the stems. 
2. Finely chop all of the herbs.
3. Add all of the ingredients to a large bowl and mix until well combined.
4. Refrigerate until ready to use.

FOR THE SKEWERS

1. Preheat the grill to medium high heat.  Soak the bamboo skewers in water for 20-30 minutes before using.
2. Using one skewer at a time, thread a piece of sausage followed by a petal of onion, a cherry tomato, piece of halloumi and a zucchini round skewered horizontally.  
3. Repeat with the same order until there is no space left on the skewer, leaving a half inch of bamboo exposed at the end.
4. Lay the skewers flat and lightly brush all sides with olive oil.
5. Grill the skewers for approximately 20 minutes, turning them over regularly during cooking process.  
6. Plate and serve dressed with chermoula sauce.