Lamb and Haloumi Skewers

Serves 4

Time 10 minutes plus overnight marinating

Ingredients

500g lamb back strap, cut into cubes

360g haloumi, cut into cubes

1 tbsp fresh parsley

Marinade 

½ tsp cumin powder

½ tsp coriander powder

½ tsp dried chilli flakes

2 tbsp fresh rosemary, finely chopped

2 tbsp fresh oregano, finely chopped

2 clove garlic, finely chopped

Zest of 1 lemon

2 tbsp extra virgin olive oil

Salt and freshly ground black pepper

Method

Combine all marinade ingredients in a bowl. Add the lamb and haloumi and mix to combine. Cover with cling film and marinade in the fridge overnight.

Skewer alternating pieces of lamb and haloumi. If you’re using wooden skewers, soak in water for 5 minutes before using. 

Grill the skewer in a pan for 2-3 minutes on each side or your liking and the halloumi has warmed through. 

Sprinkle it with fresh parsley and lemon juice. Serve with lemon wedges and parsley.