These salmon skewers will provide the wow factor to any party with a little spice from the chorizo, a favourite of mine, grilled haloumi and a creamy aioli dip to top them off. For a quick dinner you could make these skewers bigger and serve them with a side salad.
|200 g||Haloumi (Main)|
|200 g||Salmon fillets, skinned and bones removed (Main)|
|1 tsp||Salt and freshly ground black pepper|
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- Cut the haloumi, chorizo and salmon each into 16 even-sized pieces. On to small kebab sticks, place a piece of each with a basil leaf in between.
- When ready to cook, heat a pan to a medium heat with a little oil. Fry the sticks on all four sides for 2-3 minutes until cooked through and golden.
- Season with a little salt and pepper. Serve hot with aioli to dip.