Cherry tomato, beef and halloumi skewers




¯ 30ml (2 tablespoons) sunflower oil

¯ 300g thick sirloin or rump steak

¯ 5ml (1 teaspoon) minced garlic

¯ 3ml (½ teaspoon) Dijon mustard

¯ Salt and freshly ground black pepper to taste

¯ 10ml (2 teaspoons) lemon juice

¯ 7ml (1 ½ teaspoons) red wine vinegar

¯ 30ml (2 tablespoons) olive oil

¯ 5ml (1 teaspoon) finely chopped fresh oregano

¯ 24 cherry tomatoes

¯ 250g Halloumi cheese, cut into 16 cubes


Heat a heavy based frying pan, drizzle with

sunflower oil and pan fry steak, 5 minutes on

each side until cooked to medium done.

Slice steak into bite sized cubes. Mix together

garlic, mustard, salt, pepper, lemon juice and

vinegar in a small bowl. Slowly whisk in olive oil

until emulsified. Stir in oregano.

Preheat a grill to medium-high. Place a tomato

on each skewer, piercing crosswise, followed

by a cube of Halloumi and a piece of steak.

Continue alternating tomatoes, Halloumi and

steak. Lightly brush vinaigrette onto skewers.

Grill skewers, watching closely, until cheese

is lightly browned and tomatoes are beginning

to soften, about 3 minutes, turning halfway

through. Transfer to a platter and drizzle with

remaining vinaigrette. Serve immediately.

If using wooden skewers, soak in

warm water for 30 minutes. This prevents

them from burning.

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