Name: Lamb and haloumi kebabs
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 8
Ingredients: 1/4 cup lemon juice; 2 garlic cloves, crushed; 2 teaspoon dried oregano; 500 gram lamb leg steaks, trimmed, cubed; 250 gram haloumi cheese, cubed; barbecued lemon halves, flat bread, to serve; Herbed salad; 1/2 iceberg lettuce, shredded; 4 tomatoes, chopped; 2 cucumbers, chopped; 1 bunch parsley, leaves chopped; 1 bunch mint, leaves chopped; 1 tablespoon extra-virgin olive oil

Ingredients

1/4 cup lemon juice

2 garlic cloves, crushed

2 teaspoon dried oregano

500 gram lamb leg steaks, trimmed, cubed

250 gram haloumi cheese, cubed

barbecued lemon halves, flat bread, to serve

Herbed salad

1/2 iceberg lettuce, shredded

4 tomatoes, chopped

2 cucumbers, chopped

1 bunch parsley, leaves chopped

1 bunch mint, leaves chopped

1 tablespoon extra-virgin olive oil

Method

1.In a shallow dish, combine juice, garlic and oregano. Add lamb and toss to coat. Cover and marinate in the fridge for at least 2 hours, basting occasionally.

2.Preheat a barbecue plate on medium. Thread lamb and haloumi onto skewers. Barbecue for 8-10 minutes, turning and basting with marinade, until cooked and cheese is golden.

3.To make Herbed Salad, toss all ingredients together in a large bowl and season to taste.

4.Serve skewers with salad, grilled lemon and flat bread.

Women's Weekly Food