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Lamb and Haloumi Skewers with salsa verde drizzle

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

Share :
  • 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


  • 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

  • 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.

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