These lamb kebabs are a tasty combination with the delicious herby lamb, mint and tangy halloumi working really well together. Try them on your grill or BBQ for a distinctly Greek treat.
This dish is very easy to prepare (15 minutes) and the cooking is quick too (15 minutes) – so a good option for a mid week supper.
Best Lamb From Morley Butchers
To bring you the best at all times of year we use a specialist supplier in London’s Smithfield Market. Whatever the time of year our supplier picks the best grass fed animals for us from around the country so you can be confident that Lamb from Morley Butchers will always be be the best available.
You can see more about our lamb here >>
Ingredients For Lamb Kebabs
450g/1lb lean boneless lamb leg or shoulder cubed from Morley Butchers
30ml/2tbsp freshly chopped mint or oregano
Salt and freshly milled black pepper
15ml/1tbsp freshly squeezed lemon juice
15ml/1tbsp olive oil
100g/4oz halloumi cheese, cut into small cubes
Cooking Method For Lamb Kebabs
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.
If you are cooking over charcoal light the BBQ early. It will be ready to cook when white all over.
Thread the lamb and cheese as alternate chunks on to 8 short or 4 long skewers. (You could add other vegetables to the kebab, red onion or peppers would work well.) NB If you are using the wooden version soaked them in water which will stop them from burning on the grill
Cook the kebabs on a prepared barbecue or preheated grill for 12-16 minutes, turning occasionally until any meat juices run clear. The smaller the cubes the quicker the meat will cook. The halloumi cheese remains firm and holds its shape whilst cooking.
These kebabs will be delicious served with some pitta bread, houmous and a green salad.
This recipe comes from the Simply Beef and Lamb website – give them a visit for some more meaty recipes