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Lamb and halloumi kebabs


  • 150 g lamb fillet, cut into 1cm slices
  • 100 g halloumi, cut into 3 x 3 to make 9 cubes
  • 1 onion, cut into large cubes
  • 4 wooden skewers, soaked in water for 30 minutes
  • Marinade
  • 1 tbsp olive oil
  • 1 tbsp honey
  • 1 juice of lime juice
  • 1 tsp dried oregano
  • 1 tsp dried mint
  • Pinch coarse ground black pepper


  • Trim and cut the lamb fillet into 1cm slice.
  • Place the marinade ingredients in a shallow bowl and mix together.
  • Add the lamb, halloumi and onion, stir gently to cover, taking care not to break the halloumi.
  • Leave for 30 minutes.
  • Thread the onion, lamb and halloumi onto the skewers in turn.
  • Place on a baking tray and spoon over any remaining marinade left in the dish.
  • Heat a frying pan or grill to high and cook on each side for 4-5 minutes until cooked through and lightly charred.
  • Serve with a tossed salad or on a bed of steamed kale.
  • For a vegetarian option replace the lamb with red pepper.