Recipes
- Breakfast in Bed
- Brunch
-
Family Picnic
- Strawberry Cheesecake Pots
- Sticky Taka Tala Drumsticks
- Roast Pumpkin, Feta and Spinach Slice, with Caramelised Onion
- BBQ Lamb and Haloumi Skewers with African Spice Taka Tala Marinade
- Crispy Noodle Salad
- Taka Tala Bean Dip
- BBQ Butterflied Prawns with Beetroot Glaze
- BBQ Greek Lamb Chops with Creamy Beetroot Sauce
- BBQ Rib Eye for Two with Herb Potatoes
- BBQ Steak Buns with Fresh Slaw
- Panzanella Salad with Fig and Cherries
- Mexican Chopped Salad with Mango, Lime & Chilli Dressing
- Sweet Mustard Potato Salad with Crispy Bacon Bits
- Beetroot & Cumin Dip
- BBQ African Spice Taka Tala Chicken with Grilled Corn Salsa
- Creamy Tomato Chutney Dip
- Herby Jacket Sweet Potatoes
- 5-minute Balsamic Beetroot Dip
- Spicy BBQ Caramelised Onion and Balsamic Dip
- Fresh Watermelon Salad with Feta, Mint and Honey Mustard Dressing
- Tomato and Roasted Garlic Pasta Salad
- Ruben Sauce
- Superfood Salad with Honey Mustard Dressing
- Potato Salad with Crispy Prosciuto, Capers & Blue Cheese Gourmet Dressing
- Crisp Cos Salad with Celery, Walnuts & Blue Cheese Gourmet Dressing
- Quinoa and Vegetable Salad with Hot Tomato Sauce
- Ploughmans in a Box
- Pearl Couscous Salad with Cherry Tomatoes, Shredded Chicken & African Spice Taka Tala Marinade & Dressing
- Lamb and Red Onion Skewers with Smokey Bourbon Sauce and Marinade
- BBQ Steak with Peppercorn Sauce & a Green Bean and Feta Salad
- Open Steak Sandwich with Crunchy Sweet Potato Chips and Coopers Ale BBQ Sauce
- Baked Honey Custard with Fresh Peaches
- Apple, Prosciutto and Hazelnut Salad with Blue Cheese Dressing
- Creamy Seafood Sauce with Prawn, Mint and Pea Salad
- BBQ Lime and Chilli Chicken with Mango, Lime and Chilli Dressing
- Spicy Tomato Dip
- African Spice Taka Tala BBQ Prawn Skewers with Summer Mango Salad
- Hahndorf Hot Mustard Aioli
- Caramelised Onion, Goat's Cheese and Cherry Tomato Tart
- Long Lunch
- Kids in the Kitchen
- Afternoon Tea
- Ultimate Cheeseboard
- Cocktail Party
- Dinner Party
- Dessert Heaven
- Strawberry Recipes
- Quick Weekday meals
- Slow Cooker Recipes
- Sweet Treats
- Shakes & Cocktails
- Vegan
Subscribe to our recipes
BBQ Lamb and Haloumi Skewers with African Spice Taka Tala Marinade
In this recipe
AFRICAN SPICE TAKA TALA SAUCE & MARINADE
Preparation time: |
10 mins |
Cooking time: |
10 mins |
Serves: |
6 |
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.
© 2019 Beerenberg Pty Ltd. All rights reserved.
© 2019 Beerenberg Pty Ltd. All rights reserved.