These kebabs smell so gorgeous chargrilling on the barbecue you will hardly be able to wait for them to cook.
Ingredients
- 3 tbsp mint sauce
- Juice of 1 small lemon, plus wedges to serve
- 3 tbsp olive oil
- 4 lamb steaks, cubed
- 2 small red onions, 1 cubed, 1 finely sliced
- 1 red pepper, deseeded and cut into squares
- 250g haloumi cheese (from supermarkets), cubed
- 2 410g cans mixed pulses, drained and rinsed
- Small bag of rocket
Method
- 1. Soak 12 bamboo skewers in water for 30 minutes to stop them from burning during cooking. Preheat the grill to high, or light a disposable barbecue.
- 2. Meanwhile, in a bowl, mix the mint sauce, half the lemon juice and 1 tablespoon oil. Add the lamb, cubed onion, red pepper and haloumi. Season and mix to coat. Cover and leave for 15 minutes, or chill overnight.
- 3. Put the pulses in a serving bowl with the sliced onion. Add the remaining lemon juice and oil, season and mix. Set aside, covered.
- 4. Thread the lamb, onion, pepper and haloumi onto the skewers, being gentle with the haloumi to avoid breaking it. Cook under the hot grill on a baking sheet lined with foil, or barbecue for 10 minutes, turning halfway, until cooked through and lightly charred. Divide between plates. Stir the rocket through the pulses and serve with the kebabs and lemon wedges.
Nutritional info
Per serving: 468kcals, 25.9g fat (12.2g saturated), 39g protein, 19.7g carbs, 4.6g sugar, 2.1g salt
Chef's tip
Haloumi is a salty traditional cheese from Cyprus that’s ideal for grilling and griddle-frying.
Wine Recommendation
Wine note: the lovely cassis flavour of Chilean Cabernet Sauvignon is ideal.