Happy almost Easter everyone! What’s everyone up to this long weekend (or non-long weekend for my friends in the US)? Iain and I were originally taking advantage of the fact that we only needed to take four days annual leave for 10 days off work with our trip around Russia, Finland and Estonia. As we had to cancel it due to his broken wrist, we’re taking it super easy and enjoying four days off work instead (and still feeling a little sorry for ourselves!). My dad has told me more than a few times over the last few months that my blog doesn’t have enough savoury recipes. Well Dad, I hope you’re taking note, because this is the third savoury recipe in a row that I’ve posted and it’s not the last one I’ve got up my sleeve. Today’s recipe is for Lamb and Haloumi Kebabs. Haloumi or Halloumi, whichever way you spell it, you can’t deny the stuff is amazing. I remember trying it for the first time only 4 or 5 years ago and haven’t been able to get enough of it since. If you haven’t tried it before, I urge you to give it a go. It’s salty and squeaky and cheesy and scrum-diddly-upmtious! And it pairs so well with lamb. Add some capsicum (peppers) and zucchini (courgettes) and any other veggies that take your fancy and you’ve got yourself a well-rounded meal. Pop it all on some skewers and you’ve got an even better one! These kebabs can be cooked on a barbeque, under the grill (broiler), in a grill pan on the stove or in a good old frying pan. To ensure everything cooks evenly, make sure you cut the meat, haloumi and veggies to be the same or a similar size. Also thread the lamb and haloumi next to each other as they melt into each other slightly and taste delicious! These kebabs are so versatile for any occasion, indoor or outdoor, good weather or bad, big kitchen or small. The flavours of the lamb, haloumi and veggies are great with a touch of olive oil, rosemary and chilli flakes, but you can adapt this and add whatever flavours you like really.
Lamb & Haloumi Kebabs
Prep Time: 30 minutes
Cooking Time: 8 minutes
300g lamb, diced (I used leg steaks with fat trimmed)
2 tbsp olive oil
1 tbsp dried rosemary
½ tbsp chilli flakes
1 red capsicum (pepper), cut into 2cm squares
½ zucchini (courgette), quartered lengthways and cut into 1cm wide pieces
- If using wooden skewers, ensure they are soaked in water for 20 minutes or so before use. In a medium bowl, combine died lamb, olive oil, rosemary and chilli flakes and allow to sit for 5 minutes.
- Thread lamb, haloumi, capsicum and zucchini onto wooden or metal skewer, then repeat until skewer is full, about twice more. Repeat on remaining skewers until meat, haloumi and veggies have run out. Any remaining haloumi or vegetables can be cooked in the pan and served on the side.
- If using a non-stick grill pan or frying pan over the stove, heat pan over a medium high heat and add kebabs. Pour any remaining olive oil marinade over kebabs. Cook for about 8 minutes total, about 2 minutes on each side, until lamb is cooked through. If grilling or barbequing, cook on each side for about 2 minutes, until lamb is cooked through.