Halloumi kebabs with thyme & lemon baste
A veggie treat for your barbecue
Lamb kebabs & Greek salad
- Preparation and cooking time
- Prep:
- Cook:
- Plus marinating
- Easy
- Serves 4
Skip to ingredients
- juice ½ lemon
- 2 tbsp olive oil
- 1 garlic clovecrushed
- 600g diced lambleg
For the salad
- 4 large tomatoeschopped
- 1 cucumberchopped
- large handful black olivesroughly chopped
- 200g pack feta cheesecrumbled
- bunch of mintchopped
Nutrition: per serving
- kcal495low
- fat36g
- saturates16g
- carbs5g
- sugars4g
- fibre2g
- protein38g
- salt2.2g
Method
step 1
Mix the lemon juice, olive oil and garlic in a mixing bowl. Pour half into a jug and set aside for later. Add the lamb to the bowl, stir to coat, then thread onto 8 small skewers If using wooden skewers, soak in water for at least 30 mins before use. Pour over any excess marinade and let stand for 10 mins.
step 2
Meanwhile, mix all salad ingredients together, except the mint, and pour over the reserved lemon juice and oil mix.
step 3
Heat a griddle pan. Cook the lamb for 8 mins, turning every couple of mins, until cooked through and slightly charred. Mix the mint through the salad and serve immediately with the kebabs.
