Lamb, Mint and Halloumi Kebabs
A great barbecue dish
Serves 4
Ingredients
- 450g/1lb lean boneless lamb leg or shoulder, cut into 2.5cm/1inch cubes
- 30ml/2 tbsp freshly chopped mint or oregano
- Salt & freshly milled black pepper
- 15ml/1 tbsp freshly squeezed lemon juice
- 15ml/1 tbsp olive oil
- 100g/4oz 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 & cheese on to 8 short or 4 long wooden (previously soaked in water) or metal skewers.
- Cook the kebabs on a prepared barbecue or preheated grill for 12-16 mins, turning occasionally until any meat juices run clear.
- Serve with hummus and a fresh green salad.
Recipe courtesy of EBLEX, The Beef and Lamb Sector Company
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