Σουβλάκια γαρίδας και χαλούμι με πέστο βασιλικού

Shrimp and halloumi skewers with basil pesto

 

Preparation: 15' Cooking: 15' Total: 30'

Servings: 6-8

Ingredients

  • 500 gr. large shrimps, peeled
  • 3 cm fresh ginger, grated
  • 3 sc. garlic, crushed
  • lemon juice from 1/2 lemon
  • Butter, for frying
  • 150 gr. Halloumi cheese, sliced
  • Basil pesto
  • Wooden skewers, soaked in water
  • Cream cheese
  • Sriracha/Tabasco/hot sauce
  • Fresh herbs for serving

Cobb Kit

  • COBB Griddle+
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Procedure

  1. Prepare and light the COBB stove with 1 CobbleStone [see fuel]. Place the Griddle and Dome Cover on the COBB cooker and let it heat up for at least 5 minutes.

  2. Marinate the shrimps in the garlic, ginger and lemon juice for 10 minutes.

  3. Put 3 shrimps on the skewer on each skewer.

  4. Add butter to the grill and fry until the prawns are a beautiful pink color - about 2-3 minutes on each side.

  5. We squeeze them with the other half of lemon juice.

  6. Clean the pan and let it heat up again with the dome cover on.

  7. Grease the grill with a little butter and fry the halloumi slices until they are golden and gooey.

  8. Put them in a bowl and toss them with a generous amount of pesto.

  9. Serve immediately with the cheese and hot sauce dip.

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Fuel:

Cobb Compact - 1 Cobble Stone | Cobb Premier - 1
CobbleStone or 10 charcoal briquettes| Cobb Supreme - 1 CobbleStone or 10 Charcoal Briquettes | Cobb Premier Gas - Moderate temperature.