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lemon juice garlic oregano halloumi cheese flatbread HERB SALAD iceberg lettuce tomatoes cucumbers parsley fresh mint extra-virgin olive oil
Viewed: 11 - Published at: 8 months agoIngredients
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 2 tsp dried oregano
- 1 lb lamb leg steaks, trimmed, cubed
- 9 oz halloumi cheese, cubed
- None None grilled lemon halves and flatbread, to serve
- None None FOR THE HERB SALAD
- 1/2 None iceberg lettuce, shredded
- 4 None tomatoes, chopped
- 2 None cucumbers, chopped
- 2/3 cup fresh flat-leaf parsley, leaves chopped
- 2/3 cup fresh mint, leaves chopped
- 1 tbsp extra-virgin olive oil
Method
- In a shallow dish, combine lemon juice, garlic and oregano. Add lamb and toss to coat. Cover and marinate in the fridge for at least 2 hours, basting occasionally.
- Preheat grill or broiler. Thread lamb and halloumi alternately onto skewers. Grill for 8-10 mins, turning and basting with marinade, until lamb is cooked through and cheese is golden.
- Meanwhile, to make the herb salad, toss all ingredients together in a large salad bowl and season to taste.
- Serve skewers with salad, grilled lemon and flatbread.
