Printer friendly version
-
Grilled lamb and halloumi souvlaki
- Prep time:
- 25 mins
- Cook time:
- 10 mins
- Serves:
- 2
Silvana Franco slathers fresh mint pesto over skewers of lamb, halloumi and peppers in this summery dish
Ingredients
- 300g Lamb, (such as leg of lamb), cut into cubes
- 200g halloumi cheese, cut into cubes
- 12 Padron Peppers, (or alternatively 6 red peppers roasted in olive oil, halved)
- 2-3 tbsp Olive oil
- 1 Lemon, juice and zest
- 1 tsp ground Cumin
For the mint pesto
Method
1. Put the lamb, halloumi and peppers in a large bowl and drizzle over the oil and lemon juice. Sprinkle the lemon zest, cumin, and salt, to taste, over and toss well to coat.2. Thread the lamb, halloumi and peppers onto metal skewers, alternating the ingredients. Preheat a grill to hot while you make the pesto.
3. For the pesto: combine the mint, rosemary, nuts and garlic in a mini-food processor and blend to a paste. Add salt, pepper and lemon juice, to taste, and enough oil to bring the mixture to the consistency of pesto.
4. Put the skewers on a tray under the hot grill and cook for about 5-8 minutes, or until golden-brown on all sides and the meat is cooked through.
5. To serve, arrange the skewers on two plates and drizzle over the pesto.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register
Latest Comment