Ingredients
Yoghurt sauce
Method
1.Thread each lamb slice onto a metal skewer and finish with a lemon wedge. Arrange in a shallow dish.
2.In a bowl, mix together half the oil, lemon juice and zest, garlic cloves and oregano. Pour over lamb, turning to coat. Chill, covered, 1 hour.
3.To make yoghurt sauce: combine yoghurt, mint and garlic in a small bowl. Cover and chill until ready to serve.
4.Preheat barbecue on high. Cook lamb skewers 2-3 minutes each side, brushing regularly with marinade, until golden brown. Meanwhile, cook haloumi slices on the plate 2 minutes each side until golden.
5.Combine cucumber and tomato in a small bowl. Drizzle with remaining oil and season to taste.
You can prepare the lamb skewers to marinating stage the day before. Keep covered in the fridge until ready to use.
Note