Zest and juice of 2 large lemons (about 1/2 cup of juice)
75g butter, melted
1/4 cup fresh parsley, finely chopped
1 tbsp coriander seeds, lightly crushed in a pestle and mortar
2 large garlic cloves, finely chopped
2 tsp dried dill
1 tsp salt
200g halloumi, cut into 3cm cubes
Selaks ‘The Taste Collection’ Chardonnay
METHOD
Place the prawns in a large shallow dish.
In a bowl, whisk together the marinade, whisk together the lemon juice and zest, butter, parsley, coriander seeds, garlic, dill and salt to combine. Reserve 2 tbsp of the mixture to serve, and pour the remainder over the prawns in the dish. Stir to coat.
Cover with cling wrap and leave to marinate for 2 hours or overnight.
When ready to cook, thread the prawns and halloumi, alternating, onto 5-6 large metal skewers.
Drizzle a little oil in a grill pan and set over medium-high heat. When hot, add the skewers and cook for 3-4 minutes each side, until cooked through and developing char.
Serve hot, with fresh salad if desired, and Selaks ‘The Taste Collection’ Chardonnay.
