- 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.
- Thread the lamb and cheese onto 8 short or 4 long skewers
- Cook on a prepared barbecue, turning occasionally until any juices run clear
- 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