Lamb and Haloumi Skewers with salsa verde drizzle

• 600g lamb rump, trimmed, diced 2cm cubes
• 1 clove garlic, crushed
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil, plus extra to drizzle for cooking
• salt and pepper, to taste
• 2 packets Lemnos Haloumi Cheese, diced into 1cm cubes
• 2 small red capsicum, seeds removed, cut into 2cm
• 8 x Soaked bamboo skewers

SALSA VERDE

• ½ cup parsley
• ½ cup coriander
• 1 tablespoon capers
• 1 clove garlic, crushed
• 2 anchovy fillets, chopped
• 1 tablespoon white wine vinegar
• 1 tablespoon Lemon juice
• ¾ cup olive Oil
• salt and pepper