I was at a friend’s house for dinner just last week, and she served me this dish. Upon complimenting her on it she reminded me it was one of mine! I’d completely forgotten about it, but I decided to take a quick snap of it, and thought I’d share the recipe once more.
A favourite from my detoxes, this delicious lamb dish is just great for lunches, and dinners. Cook under the grill or in the summer on the bbq, it’s clean, lean, and filling (and has a squeaky cheese treat!)
Ingredients (serves 4)
1/2kg lean boneless lamb leg or shoulder, cut into 2.5cm/1inch cubes
2 tbsp freshly chopped mint or oregano
Salt and freshly milled black pepper
1 tbsp freshly squeezed lemon juice
1 tbsp olive oil
100g halloumi cheese, cut into small cubes
1 bag local salad leaves
1/2 cucumber, peeled and sliced
Handful coriander / thyme
1/2 mango, cubed
Balsamic vinegar to dress the salad
Place all the kebab ingredients into a large, shallow dish, toss gently, cover and leave to marinate for up to 2 hours in the refrigerator.
Thread the lamb and cheese on to 8 short or 4 long wooden (previously soaked in water) or metal skewers.
Cook the kebabs on a prepared barbecue or preheated grill for 12-16 minutes, turning occasionally until any meat juices run clear.
Assemble the salad. Serve kebabs with the salad and enjoy!