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  1. Home
  2. Food

Lamb, tomato and haloumi skewers with pesto

Throw these together for easy entertaining. - by Ellie Vernon
  • 14 Jan 2021
Lamb, tomato and haloumi skewers with pesto
Prep: 10 Minutes - Cook: 20 Minutes - Easy - Serves 12
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Pick up 12 small metal or bamboo skewers for this recipe, and make sure you soak bamboo skewers in cold water for 10 minutes to prevent burning.

Cook's notes: You can use lamb fillet, backstrap or rump instead of lamb leg steaks.

Ingredients

500g lean lamb leg steaks, cut into 3cm cubes

250g mixed cherry tomatoes

250g haloumi, cut into 3cm cubes

2 Tbsp olive oil

Zest of 1 lemon + wedges, to serve

1 Tbsp oregano leaves, finely chopped

100ml good quality basil pesto, to serve

Method

  1. Thread the lamb, tomatoes and haloumi alternatively onto the skewers. Brush skewers with oil, season and sprinkle with lemon zest and oregano.

  2. Heat a large, lightly oiled char-grill or barbecue over medium-high heat. Cook skewers, in batches, if necessary, for 8-10 minutes, turning regularly, until slightly charred and meat is cooked to your liking. Set skewers aside on a plate loosely covered with foil for 5 minutes to rest.

  3. Serve skewers with pesto and lemon wedges.

If you're hosting an event and want to add some variety to the menu, how about serving some BBQ prawn skewers too? Or pair it with this citrus, fennel and goats cheese salad for a well-rounded combo. 

lamb

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YOU’LL NEED A WEDGE TO HANG THAT DOOR
Watch 6:32

YOU’LL NEED A WEDGE TO HANG THAT DOOR

{headline}

{headline}

BBQ marinated prawns with sriracha mayonnaise

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Chicken and kangaroo skewers with garlic sauce

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Lamb shank ragu with cherry tomatoes, rosemary and handkerchief pasta

One pot winners

One pot winners

Lamb with peas and mint

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