Lamb, Mint and Halloumi Kebabs
Boneless lamb or shoulder cubes marinated with halloumi, freshly chopped mint or oregano, oil and lemon juice then popped on the BBQ or grill.
prep time
15 mins
cook time
16 minutes
serves
4 people
Energy
279kcal
Fat
17.1g
Saturates
7.3g
Carbs
0.9g
Sugars
0.5g
Fibre
0g
Protein
30.2g
Salt
1.2g
Ingredients
- 450g lean boneless lamb leg or shoulder, cut into 2.5cm cubes
- 2 tablespoons freshly chopped mint or oregano
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon olive oil
- 100g halloumi cheese, cut into small cubes
Method
- Place all the kebab ingredients into a large, shallow dish, toss gently, cover and leave to marinate for up to 2 hours in the refrigerator.
- Thread the lamb and cheese on to 8 short or 4 long wooden (previously soaked in water) or metal skewers.
- Cook the kebabs on a prepared barbecue or under a preheated moderate grill for 12-16 minutes, turning occasionally until any meat juices run clear.
- Serve with houmous and a green salad.
