Home > Recipes > Quick and easy lamb recipes > Minted lamb and halloumi kebabs

Minted lamb and halloumi kebabs

Name: Minted lamb and halloumi kebabs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 6
Cuisine: Mediterranean recipes
Ingredients: 3 tbsp mint sauce; Juice of 1 small lemon, plus wedges to serve; 3 tbsp olive oil; 4 lamb steaks, cubed; 2 small red onions, 1 cubed, 1 finely sliced; 1 red pepper, deseeded and cut into squares; 250g halloumi cheese (from supermarkets), cubed; 2 x 410g cans mixed pulses, drained and rinsed; Small bag of rocket

Published: 31 Jul 05
Updated: 18 Mar 24

Lamb and halloumi come together in this kebab recipe for a Mediterranean match made in barbecue heaven. Serve with a mixed pulse and rocket salad.

For something quicker and more midweek meal friendly, try our lamb and halloumi salad recipe.

Easy
August 2005

Test kitchen approved

Serves 6
Hands-on time 20 mins, cook time 10 mins plus marinating

Lamb and halloumi come together in this kebab recipe for a Mediterranean match made in barbecue heaven. Serve with a mixed pulse and rocket salad.

For something quicker and more midweek meal friendly, try our lamb and halloumi salad recipe.

Nutrition: per serving

Calories: 468kcals
Fat: 5.9g (12.2g saturated)
Protein: 39g
Carbohydrates: 19.7g (4.6g sugars)
Salt: 2.1g

Save recipe

Save

Save recipe Print

Rate

Ingredients

3 tbsp mint sauce
Juice of 1 small lemon, plus wedges to serve
3 tbsp olive oil
4 lamb steaks, cubed
2 small red onions, 1 cubed, 1 finely sliced
1 red pepper, deseeded and cut into squares
250g halloumi cheese (from supermarkets), cubed
2 x 410g cans mixed pulses, drained and rinsed
Small bag of rocket

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Soak 12 bamboo skewers in water for 30 minutes to stop them from burning during cooking. Preheat the grill to high, or light a disposable barbecue.
Meanwhile, in a bowl, mix the mint sauce, half the lemon juice and 1 tablespoon oil. Add the lamb, cubed onion, red pepper and haloumi. Season and mix to coat. Cover and leave for 15 minutes, or chill overnight.
Put the pulses in a serving bowl with the sliced onion. Add the remaining lemon juice and oil, season and mix. Set aside, covered.

Thread the lamb, onion, pepper and haloumi onto the skewers, being gentle with the haloumi to avoid breaking it. Cook under the hot grill on a baking sheet lined with foil, or barbecue for 10 minutes, turning halfway, until cooked through and lightly charred. Divide between plates. Stir the rocket through the pulses and serve with the kebabs and lemon wedges.