Halloumi is perfect for these lamb skewers. Lamb and Halloumi go so well together. Summers almost over, I think? Who can tell these days? Our seasons seem to be a bit mucked up.
Even if you’re not firing up the BBQ, these lamb skewers will work just fine in a hot pan or griddle pan. So if you want them in the middle of winter, I say why not!
I’m seeing a lot of recipes calling for Halloumi at the moment. Halloumi fries, Halloumi salad, Halloumi pasta. I think frying it on a hot griddle pan, or BBQ plate has to be my favourite. Those brown crunchy, crusty bits are just the best part.
I remember it must have been about 15 years ago when I made my first batch of Halloumi. I used to make so many different cheeses back then when we had more people living in our house. I took it along to a BBQ where most people there had never seen or heard of it before. A couple didn’t like the squeaky texture (maybe it’s like fingernails on a chalkboard), but the rest loved it.
This recipe is so quick and easy, and you can even enlist the kids to help. It’s one of those recipes the kids will love. You know, anything on a skewer works at our place, how about yours?
Lamb and Halloumi Skewers
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- 300 g lamb topside trimmed and cubed or ask your butcher
- 180 g halloumi 1 small pack cubed the same size as the meat.
- 1/2 tsp Cumin powder
- 1/2 tsp coriander powder
- 2 Tbsp fresh rosemary
- 1/4 tsp black pepper freshly ground
- 1/2 tsp dried chilli flakes or bell pepper flakes if you don’t want any heat
- 1 Grated zest and juice of 1/2 lemon
- 30 g extra virgin olive oil
- Take half of the rosemary and pound in a mortar and pestle (or chop and bruise with a knife)
- Add all the dry ingredients to a bowl and mix to combine. Then add the remainder of the ingredients to the bowl and mix well to coat the meat and Halloumi. Leave to marinate for as long as you can. Although the flavours will be fine if you don’t have time but up to overnight covered in the fridge is good.
- Cook on a hot griddle pan until golden and seared. or
- Cook on a BBQ hot plate or grill until golden and seared or
- Preheat the oven to 200°C. Heat a heavy-based frypan over medium-high heat. In 2 batches, sear the lamb on all sides, turning, for 2-3 minutes. Transfer the lamb to a baking tray, then roast in the oven for 7 minutes for medium-rare, or until cooked to your liking. Rest before serving.
Serve this with a fresh garden salad and crusty bread or rolls.
Want to know more?
Like big flavours? You could change up this recipe with a tablespoon of this blend, remove everything but the meat, Halloumi and oil and replace it with this blend. I have a bunch of blends on hand just for quick dinners. My biggest problem is which will I choose?
Would you like to learn how to add more flavour? Our online course “A bit on the side“, might be the answer.