Lamb and haloumi kebabs

Lamb and haloumi kebabs

By
From
What's for Dinner?
Makes
10
Prep
10 mins
Cooking time
10 mins
Photographer
Gorta Yuuki

Ingredients

Quantity Ingredient
1 lemon, grated zested
2 tablespoons chopped oregano
olive oil
salt and freshly ground black pepper
500g lean lamb, diced into 2 cm chunks
300g haloumi, diced into 2 cm chunks
1 lemon

Method

  1. Mix the lemon zest and oregano with 2 tablespoons of the olive oil and season with the salt and pepper. Pour over the diced lamb and toss to combine.
  2. Heat a barbecue grill until hot. Thread 4 pieces of lamb onto each skewer, alternating with pieces of haloumi – you should make around 10. Brush lightly with oil, then cook for 6–7 minutes, turning once or twice. Squeeze with lemon just before serving. Serve with soft polenta and a Greek salad.

Note

  • Haloumi is a Greek cheese that is ideal for barbecuing. It has a firm consistency that withstands high heat without melting.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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