This is a recipe that I created for a Queensland themed cooking club night, so Queensland brand products were used but this is not necessary.
A simpler version is to serve the Chicken & Haloumi skewers with couscous (Ainsley Harriot lime couscous works well) and store bought lime aioli, served with a salad.
Sweet Chilli Ginger Aioli as per the recipe in “sauces”
100 gm Raw Queensland macadamia nuts ( approx ¾ cup processed )
1 cup Panko breadcrumbs
Zest of 1 lime
Salt and pepper
Pulse macadamia nuts in a food processor till they resemble breadcrumbs.
Mix all ingredients together. Fry in a dry non-stick pan until just toasted. Reserve some in a bowl for serving.
Chicken & Haloumi Skewers
2 Large chicken Breasts
500gm Olympus Haloumi
Bamboo skewers (soaked for 15 mins in water)
Dice chicken breasts and haloumi into cubes, approx 2cm sq.
Thread alternately onto bamboo skewers that have been soaked.
Heat oil in pan or BBQ and cook skewers. Brush 1 side with melted butter, then press into Macadamia Crumb mix to coat.
Serve with Sweet Chilli Ginger Aioli and reserved crumb mix.