Lamb and Haloumi Skewers
Serves 4
Time 10 minutes plus overnight marinating
Ingredients
500g lamb back strap, cut into cubes
360g haloumi, cut into cubes
1 tbsp fresh parsley
Marinade
½ tsp cumin powder
½ tsp coriander powder
½ tsp dried chilli flakes
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh oregano, finely chopped
2 clove garlic, finely chopped
Zest of 1 lemon
2 tbsp extra virgin olive oil
Salt and freshly ground black pepper
Method
Combine all marinade ingredients in a bowl. Add the lamb and haloumi and mix to combine. Cover with cling film and marinade in the fridge overnight.
Skewer alternating pieces of lamb and haloumi. If you’re using wooden skewers, soak in water for 5 minutes before using.
Grill the skewer in a pan for 2-3 minutes on each side or your liking and the halloumi has warmed through.
Sprinkle it with fresh parsley and lemon juice. Serve with lemon wedges and parsley.