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Lamb and haloumi kebabs
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Prep Time:
15 minutes
15 minutes
Cook Time:
20 minutes
20 minutes
Total Time:
35 minutes
35 minutes
Uncover your grill for vibrant kebabs, ideal for both spring gatherings and casual weekday meals.
Ingredients:
- 3 lamb eye of loin (backstraps), cut into 2.5cm pieces
- 375g haloumi, cut into 2.5cm pieces
- 2 red onions, cut into thin wedges leaving bases intact
Instructions:
- Heat up your barbecue or chargrill to medium-high.
- Skewer lamb, haloumi, and onion.
- Make an additional 11 kebabs for a total of 12 kebabs.
- Grill the kebabs for 2-3 minutes on each side until cooked to your preference. Place on a plate, cover with foil, and let rest for 5 minutes.
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