Lamb and haloumi skewers

Lamb and haloumi skewers

Always have plenty of these to go around...they will go quick!

Preparation Time: Cook Time:

Ingredients / serves 4

  • 600 g lamb rump, trimmed
  • 250 g haloumi cheese
  • 1 tbsp dried oregano
  • 2 tbsp lemon juice
  • 2 Lebanese cucumber, cuts into bite-size chunks
  • 3 heirloom tomatoes, cut into wedges
  • 1 lemon, to serve
  • 2 capsicums, seeds removed and cut into similar sizes as the lamb


Dice lamb rump into 2cm cubes and haloumi into 1cm cubes. Toss lamb and haloumi in a bowl with olive oil and dried oregano. Season with salt and pepper.
Thread the lamb, haloumi and capsicum onto the skewers, starting and finishing with a lamb cube. Preheat the barbecue flat-plate or char-grill plate to moderately-hot before adding the skewers.
Let the lamb skewers cook on one side until moisture appears before you turn. Cook for about 2 minutes on each side. Drizzle lamb skewers with the lemon juice in the last minute of cooking.
Remove from the heat and cover loosely with foil, rest skewers for 3 minutes before serving. Serve with cucumber, tomato and lemon cheeks drizzled with olive oil.


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Lamb and haloumi skewers

Lamb and haloumi skewers
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