- 3 large squid hoods/cuttlefish fillets cut into small pieces
- 150g Haloumi cheese, cut into similar size pieces as squid/cuttlefish
- 36 fresh oregano leaves
- 2 tbsp. extra virgin olive oil
- Freshly cracked black pepper
- 12 bamboo skewers
Thread the cuttlefish, cheese and oregano leaves alternating onto the tips of the skewers and brush lightly with 1 tbsp olive oil.
Season with pepper.
Barbecue or char-grill over a medium high heat for 2 minutes, turn to lightly brown on all sides.
Whilst hot, drizzle with the remaining olive oil
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