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Lamb and halloumi kebabs recipe

Lamb and halloumi kebabs recipe

33 ratings

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
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1615kj
    390kcal     20%

  • Fat

    29g 42%

  • Saturates

    15g 77%

  • Sugars

    4g 4%

  • Salt

    2.3g 38%

of the reference intake
Carbohydrate 5.2g Protein 26.2g Fibre 0.5g

Method

  1. 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.
  2. 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).
  3. 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.

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