Break the summer habit of grilled burgers and hot dogs with a meal-on-a-stick – flavourful Mediterranean style lamb cubes, skewered in-between cubes of slightly tangy and salty halloumi cheese.

Prep: 15 mins Cook: 10 mins Serves: 6 Cut: Leg

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



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


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


  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.






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