Make Haloumi Cheese the star of your BBQ with these deliciously simple Lamb & Haloumi Skewers.
Cook Time: 10 mins
Prep Time: 10 mins
Serves: 4
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INGREDIENTS
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
PREPARATIONS
In a medium bowl, combine the lamb, balsamic, 1 tablespoon oil, salt and pepper.
Set aside for 5-10 mins to marinate.
Thread the lamb, haloumi and capsicum onto skewers, alternating so each skewer has even amounts of each.
Heat a non-stick fry pan over medium heat. Drizzle skewers with extra oil and cook in batches, turning regularly for about 5 minutes. Or until cooked. Set aside and keep warm whilst cooking all 8 skewers.
To make the Salsa Verde, place all ingredients into a small food processor and pulse until well chopped and blended into a loose paste, adding a little extra oil if needed.