BBQ Lamb and Haloumi Skewers with African Spice Taka Tala Marinade

Ingredients

• 2 lamb backstraps, cut into 3cm cubes
• Salt
• 400g Haloumi, cut into 3cm cubes
• ½ bottle Beerenberg African Spice Taka Tala Sauce & Marinade
• Two large handfuls rocket
• 2 avocados, sliced

Method:

Preheat the BBQ to medium, and spray with oil. Place the lamb onto a plate and sprinkle with a big pinch of salt. Onto 12 metal skewers, alternate the lamb and Haloumi pieces. Place the skewers on the barbecue and brush with half of the Beerenberg Taka Tala Sauce & Marinade. Cook for 2 minutes before turning the skewers. Brush with the remaining Beerenberg African Spice Taka Tala Sauce & Marinade and cook for a further 2 minutes. Remove from the barbecue and rest for 5 minutes.

Place the rocket and avocado onto a serving plate and top with the lamb and Haloumi skewers.