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