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Lamb and haloumi skewers with herbed honey butter
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Elevate your dishes with homemade flavored butters using leftover herbs and spices that last in the fridge for a month.
Ingredients:
  • 750g lamb rump steaks, cut into 2cm pieces
  • 500g haloumi, cut into 2cm pieces
  • 60ml olive oil
  • 2 lemons, halved
  • Mint leaves, torn, to serve
  • 150g unsalted butter, softened
  • 57.20 gm honey
  • 2 tsp oregano
  • 2 tsp dried mint
  • 2 garlic cloves, finely grated
Instructions:
  • Mix all ingredients for the herbed honey butter in a bowl and let the flavors meld together.
  • Skewer 3 pieces each of lamb and haloumi in an alternating pattern. Brush the skewers with oil. Heat a large frypan over medium-high heat. Cook skewers in batches for 1-2 minutes on each side. Add herbed butter to the pan, baste skewers, and cook for an additional 1-2 minutes until charred and glossy. Transfer to a plate and let them rest, covered with foil, for 5 minutes before serving.
  • Heat the pan over high heat again and char the lemon, cut-side down, for 1-2 minutes.
  • Drizzle skewers with freshly squeezed lemon juice and sprinkle with torn mint leaves before serving.

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