Break the summer habit of grilled burgers and hot dogs with a meal-on-a-stick – flavourful Mediterranean style lamb cubes, skewered in-between cubes of slightly tangy and salty halloumi cheese.

DISCLAIMER: The attributes of the New Zealand Spring Lamb brand may differ on each product. We advise consumers to review the product labels to find the specific attributes.

Serve with a baby green/herb mix salad with sliced avocado.

Ingredients

Lamb

1 pkg New Zealand Spring Lamb® Boneless Lamb Leg Mediterranean Style (defrosted if frozen), cut into 2” cubes
1 pkg Halloumi cheese, cut into 2” cubes

Marinade

¼ cup red wine vinegar
¼ cup fresh oregano, finely chopped
3 cloves garlic, minced
½ tsp red pepper flakes
½ tsp each sea salt and freshly ground black pepper
12 long wooden skewers (soaked in water)

Herb Salad

1 avocado
4 cups micro greens with fresh herbs
1 lemon, juice and zest
drizzle olive oil

Directions

  1. Whisk together marinade ingredients in a large bowl
  2. Add cubed lamb and halloumi; toss to coat
  3. Thread lamb cubes onto skewers with 2 halloumi cubes on each, alternating with lamb (approximately 5 pieces of lamb per skewer)
  4. Repeat this step until all ingredients are used
  5. Preheat grill to medium-high (350ºF)
  6. Place on a lightly oiled grill and grill, turning once, until the halloumi is browned and the lamb is pink in the centre (approximately 5 minutes per side) or cooked to your desired doneness

Herb Salad

Gently toss greens and avocado with the juice of half a lemon and drizzle of olive oil; salt and pepper a desired.

 

 

 

 

 

DISCLAIMER: The attributes of the New Zealand Spring Lamb brand may differ on each product. We advise consumers to review the product labels to find the specific attributes.

More Leg Recipes You May Enjoy

This site is registered on wpml.org as a development site. Switch to a production site key to remove this banner.
Send this to a friend