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BBQ lamb, haloumi and asparagus skewers
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Spring skewers with lamb, haloumi, and asparagus, topped with herbs and spring onion oil - a fresh seasonal delight.
Ingredients:
  • 200g pearl barley
  • 600g Boneless Mini Lamb Shoulder Roast, cut into 2cm pieces
  • 2.50 gm ground paprika
  • 2.50 gm ground cumin
  • 1 tsp ground coriander
  • 18.20 gm olive oil
  • 250g haloumi, cut into 1.5cm pieces
  • 1 bunch asparagus, woody ends trimmed, cut into 3cm lengths
  • 20.00 ml pistachio dukkah
  • 1 avocado, stoned, peeled, cut into wedges
  • 1 red onion, thinly sliced
  • 200g Perino tomatoes, halved
  • 1 bunch radishes, trimmed, thinly sliced
  • 1 bunch watercress, sprigs picked
  • 250.00 ml mint sprigs
  • 250.00 ml coriander sprigs
  • 1 spring onion, thinly sliced
  • 4 spring onions, coarsely chopped
  • 60ml olive oil
Instructions:
  • Boil barley in a large saucepan for 20 minutes until tender. Refresh with cold water and drain.
  • In a bowl, mix together lamb, paprika, cumin, ground coriander, and oil. Season with salt and pepper. Thread the seasoned lamb, haloumi, and asparagus onto metal or soaked bamboo skewers.
  • Preheat a barbecue grill or chargrill to medium-high. Grill the skewers for 2-3 minutes on each side for medium doneness or to your preference. Place the skewers on a plate, cover them with foil, and let them rest for 5 minutes before serving.
  • Combine fresh spring onions and aromatic oil in a blender, season with your favorite spices, and blend until velvety smooth.
  • Spread a layer of dukkah on a small plate. Coat one side of the avocado with the dukkah.
  • Assemble the barley, onion, tomato, radish, watercress, mint, and coriander sprigs on a serving platter. Place the skewers and avocado on top of the barley mixture. Drizzle with the flavorful spring onion oil and garnish with sliced spring onion.

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