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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

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.