Lamb and halloumi kebabs

IMG_5718I 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)

Kebab:
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

Salad:
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!

Garlic prawn/chicken salad

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I’m beginning to notice that lots of my recent recipes are fish-orientated – I just seem to be in the mood for fishy dishes right now. But this great lunchtime treat is just as delicious served with chicken, goats cheese, or avocado if you want a more meaty / vegetarian option.

Ingredients (to serve 2):
1/2 iceberg lettuce, shredded
2 tomatoes, finely chopped
2 rings of red onion finely chopped
2 tbsps coriander
Generous sprinkling of pumpkin seeds
Squeeze lemon juice, splash of hemp oil

2 tbsps Natural Yoghurt
1 clove garlic (or as I didn’t have any in stock, I used “Lazy Garlic”)

50g dry-weight quinoa, cooked as per instructions

Handful prawns / grilled chicken breast, sliced / goats cheese / 1/2 avocado

Method:
Divide the lettuce, tomatoes, onion, coriander, pumpkin seeds and cooked quinoa between 2 plates, and mix with lemon juice and hemp oil.

Mix the natural yoghurt with the garlic, then mix with your prawns, chicken or avocado. (The garlic yoghurt doesn’t go quite so well with goats cheese, so serve that naked).

Serve:
Top your salad mix with the yoghurt-covered prawns, chicken, or avocado, or goats cheese. Crack some black pepper on the top, and enjoy!