Minted lamb and halloumi kebabs
- August 2005
- Serves 6
- Hands-on time 20 mins, cook time 10 mins plus marinating
Lamb and halloumi come together in this kebab recipe for a Mediterranean match made in barbecue heaven. Serve with a mixed pulse and rocket salad.
For something quicker and more midweek meal friendly, try our lamb and halloumi salad recipe.
- 5.9g (12.2g saturated)
- 19.7g (4.6g sugars)
- 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 halloumi cheese (from supermarkets), cubed
- 2 x 410g cans mixed pulses, drained and rinsed
- Small bag of rocket
- 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.
- 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.
- Put the pulses in a serving bowl with the sliced onion. Add the remaining lemon juice and oil, season and mix. Set aside, covered.
- 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.
Haloumi is a salty traditional cheese from Cyprus that’s ideal for grilling and griddle-frying.
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