The flavours in each part of this summer entertaining main course complement each other perfectly. From lamb and haloumi skewers, to rosemary chicken nibbles, salad and vegetables, there’s something to suit everyone’s tastes!
Most of this meal can be made in advance, making things a lot less stressful when you’re entertaining guests. Then fire up the BBQ and leave the cooking of the skewers to someone else!
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The flavours in each part of this summer entertaining main course complement each other perfectly. From meat, to cheese, to salad, there’s something to suit everyone's tastes!
PREPARE LAMB SKEWERS
Dice lamb and haloumi into 2cm (0.8in) cubes. Cut tomatoes and capsicum into 2cm pieces. Thread onto the skewers, starting with lamb then capsicum, haloumi and tomato. Repeat and finish with an extra piece of lamb. Place kebabs in a large shallow dish.
Crush garlic. Whisk together garlic, oil, vinegar and rosemary. Pour over the kebabs and leave to marinate while you prepare the rest of the meal.
PREPARE PARMESAN CRUMB FOR BROCCOLINI
Preheat oven to 180ºC (360ºF) bake. Line an oven tray with baking paper. Scatter the seeds on the tray and top with parmesan. Bake for 10 minutes, until lightly golden. Keep an eye on this as it can burn easily. Set aside to cool.
COOK CHICKEN NIBBLES & KUMARA
Increase oven temperature to 220ºC (430ºF) bake. Place chicken nibbles in a medium-large oven safe dish. Crush garlic. Whisk together garlic, honey, oil, vinegar, mustard, rosemary, salt and pepper. Reserve 3 1/2 Tbsp for salad dressing, then pour remainder over the chicken.
Line an oven tray with baking paper. Peel kumara and dice into 2-3cm cubes. Slice onion into wedges. Place in a single layer on the baking tray and drizzle with oil. Season with salt and pepper. Place in the oven with the chicken nibbles and cook for 35 minutes, until both chicken and kumara are browned on top and cooked through. Switch position of chicken and kumara half way through cooking.
COOK LAMB SKEWERS
While chicken and kumara are cooking, lightly oil a chargrill pan or bbq plate. Grill skewers for a couple of minutes each side, or until cooked to your liking.
Microwave broccolini for 2-3 minutes, until tender. Meanwhile, slice avocado for salad. Gently toss kumara and onion with rocket, avocado and reserved dressing. Gently break up parmesan crumb and sprinkle over broccolini. Lay out lamb skewers, chicken nibbles, broccoli and salad and let guests help themselves.
WINE MATCH: A Riesling.
GLUTEN-FREE OPTION: This meal is naturally gluten-free. Just check the allergen status on the seeds to make sure they are not at risk of containing gluten.
INGREDIENT NOTES / SWAPS: If you don’t like lamb or it is too expensive, diced beef rump steak can be used instead. You could use chicken tenderloins in place of the chicken nibbles - reduce the quantity to 650g and thread them onto skewers if you like. Baby spinach can be used instead of rocket.
BULK IT UP: Add a loaf of fresh bread with butter, or garlic bread.
MAKE AHEAD: Prepare lamb skewers and chicken and leave to marinate (covered, in separate airtight containers in the refrigerator) for up to 36 hours. Parmesan crumb can also be made a couple of days in advance - make sure you store it in an airtight container.
STORING AND REHEATING: Store individual components separately in the refrigerator. Lamb skewers, chicken, kumara, red onion and broccolini can be reheated together in the oven.