Lamb and halloumi kebabs recipe
Getting the barbecue out for the first time this summer? The whole family will love this gorgeous Greek-inspired lamb kebab recipe, which are made with homemade lamb meatballs and melting cubes of halloumi.
See method- Serves 4
- 15 mins to prepare and 10 mins to cook
- 390 calories / serving
Ingredients
- 250g lamb mince
- ½ garlic clove, grated
- 1 lemon, zested
- small handful mint leaves, chopped
- 1 tbsp clear honey
- sunflower oil
- 1 red onion, cut into chunks
- 250g pack halloumi, cut into cubes
For the marinade
- 1 tbsp olive oil
- 1 lemon, juiced
- sprig rosemary, for brushing
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Shop ingredientsEach serving contains
- Energy
- 1615kJ 390.0kcal
- Fat
- 29g
- Saturates
- 15g
- Salt
- 2.3g
- Sugars
- 4g
of the Reference intake
Carbohydrate 5.2gProtein 26.2gFibre 0.5g
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- To make the meatballs, combine the lamb mince with the garlic, lemon zest, mint, honey, some sunflower oil and a little seasoning. Shape into 16 walnut-sized balls and put in the fridge to chill.
- Thread the onion chunks, meatballs and halloumi cubes onto 8 wooden skewers ones (soak them in water for 30 minutes first, to stop them burning).
- Mix together the olive oil and lemon juice and use the rosemary sprig to brush the marinade over the kebabs. Cook on the grill of a preheated barbecue for 4-5 mins on each side until cooked through and lightly charred.
- See more Barbecue recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
