1.Place prawns in shallow bowl with haloumi and rigani; toss gently to coat. Thread prawns, bay leaves and cheese, alternately, onto six small skewers; season with pepper.
2.Cook skewers on heated oiled grill plate (or grill or barbecue) until prawns change colour. Serve immediately.
You’ll need six small wooden skewers for this recipe. Soak the skewers in water for 30 minutes before using to prevent them splintering and scorching during cooking. Use dried oregano if you can’t find rigani.Note