Minted lamb and halloumi kebabs

Minted lamb and halloumi kebabs

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.

Minted lamb and halloumi kebabs

For something quicker and more midweek meal friendly, try our lamb and halloumi salad recipe.

  • Serves icon Serves 6
  • Time icon 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.

Nutrition: per serving

Calories
468kcals
Fat
5.9g (12.2g saturated)
Protein
39g
Carbohydrates
19.7g (4.6g sugars)
Salt
2.1g

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 halloumi cheese (from supermarkets), cubed
  • 2 x 410g cans mixed pulses, drained and rinsed
  • Small bag of rocket
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

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.

Nutrition

Calories
468kcals
Fat
5.9g (12.2g saturated)
Protein
39g
Carbohydrates
19.7g (4.6g sugars)
Salt
2.1g

delicious. tips

  1. Haloumi is a salty traditional cheese from Cyprus that’s ideal for grilling and griddle-frying.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Lamb mince recipes

Lamb kebabs with Dijonnaise potatoes

These lamb kebabs make a wonderful meal with the Dijonnaise...

Save recipe icon Save recipe icon Save recipe

Midweek meal recipes

Spicy Indian lamb kebabs

For something spicy that has plenty of flavour try these...

Save recipe icon Save recipe icon Save recipe

Kebab recipes

Lemon cumin lamb kebabs

A zingy lamb dish which will make the perfect family...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.