Lamb, tomato & haloumi skewers
These gluten and nut-free tasty chargrilled skewers are safe for pregnancy and great for entertaining.
Preparation time: 2 hours
Cooking time: 35 minutes
- 1.5 kg leg of lamb deboned and cut into 4cm cubes
- 24 cherry tomatoes (about 2 punnets)
- 2 blocks haloumi cut into 16 cubes (approx 250g blocks)
- 1 lemon cut into wedges, to serve
- 2 tbsp finely grated lemon rind
- 2 tbsp lemon juice (40 ml)
- 2 tbsp olive oil (40 ml)
- 2 tsp dried oregano
- salt & pepper to taste
- 1 garlic clove crushed
- 1 lebanese cucumber, grated
- 1 cup greek-style yoghurt (250 ml)
- ½ bunch fresh mint leaves shredded plus extra to serve
- 1 tbsp olive oil (20 ml)
- For marinade, mix ingredients in a bowl. Add lamb. Toss to coat. Chill, covered, for 2 hours to marinate.
- To make tzatziki, squeeze cucumber to remove excess liquid. Mix with remaining ingredients. Season with salt and pepper.
- Thread lamb onto 8 x 25cm metal skewers. Alternately thread tomatoes and haloumi onto 8 x 25cm metal skewers.
- Cook lamb skewers on a heated, lightly oiled barbecue plate over medium heat.
- Cook tomato and haloumi skewers for about 5–10 minutes, turning occasionally, until cheese is golden brown. Serve skewers with tzatziki, lemon wedges and fresh mint.
Replace lamb with chicken or pork for a change.
Recipe courtesy of foodiful.com.au