Lamb, mint and halloumi kebabs

Lamb, mint and halloumi kebabs


  1. Place all the kebab ingredients into a large, shallow dish, toss gently, cover and leave to marinate for up to 2 hours in the fridge.
  2. Thread the lamb and cheese onto 8 short or 4 long skewers
  3. Cook on a prepared barbecue, turning occasionally until any juices run clear
  4. Serve with houmous and green salad



Using wooden skewers? Pre-soak them to avoid burning


450g (1lb) lean boneless lamb leg or shoulder, cubed
2 tbsp freshly chopped mint or oregano
Salt and pepper
1 tbsp freshly squeezed lemon juice
1 tbsp olive oil
100g (31/2oz) halloumi cheese, cubed


Time: 35 minutes, plus marinating
Serves: 4
Nutrition: n/a