Lamb and Halloumi Summer Kebobs

Serve with a baby green/herb mix salad with sliced avocado.

Ingredients

Lamb

1 pkg New Zealand Spring Lamb® Boneless Lamb Leg Mediterranean Style (defrosted if frozen), cut into 2” cubes
1 pkg Halloumi cheese, cut into 2” cubes

Marinade

¼ cup red wine vinegar
¼ cup fresh oregano, finely chopped
3 cloves garlic, minced
½ tsp red pepper flakes
½ tsp each sea salt and freshly ground black pepper
12 long wooden skewers (soaked in water)

Herb Salad

1 avocado
4 cups micro greens with fresh herbs
1 lemon, juice and zest
drizzle olive oil

Directions

1. Whisk together marinade ingredients in a large bowl
2. Add cubed lamb and halloumi; toss to coat
3. Thread lamb cubes onto skewers with 2 halloumi cubes on each, alternating with lamb (approximately 5 pieces of lamb per skewer)
4. Repeat this step until all ingredients are used
5. Preheat grill to medium-high (350ºF)
6. Place on a lightly oiled grill and grill, turning once, until the halloumi is browned and the lamb is pink in the centre (approximately 5 minutes per side) or cooked to your desired doneness

Herb Salad

Gently toss greens and avocado with the juice of half a lemon and drizzle of olive oil; salt and pepper a desired.