Skewered Minty Spring Lamb
Fed up with wasting your money on a greasy kebab with no flavour? This healthier alternative with a mint pesto and haloumi cheese and is super quick to make. Served with a zingy chickpea salad and is great to make ahead of time and cook when needed. A per
- 500 g spring lamb fillet, loin or leg cut into chunks
- 1 tsp cumin
- 1 lemon
- 2 glugs olive oil
- 2 cloves garlic
- 1 red pepper
- 1 yellow pepper
- 1 block haloumi
- 1 tin cooked chickpeas, drained
- 3 plum tomatoes
- 1 small red onion
- 1 handful pitted black olives
- 1/4 cucumber
- 1 large handful pine nuts
- 1 large handful parmesan grated
- 2 sprigs rosemary
- 1 large handful mint
Preheat The Oven
Preheat the oven to as hot as it’ll go, 220°C is good.
Marinate The Lamb
Peel and grate the garlic.
Put half of garlic in a bowl with the lamb, cumin, and a glug of olive oil. Cover tightly and leave to marinade for a few hours in the fridge if you can (not essential).
Prepare The Skewers
Slice the peppers and haloumi into bite-size pieces… the same size as the lamb.
Spike the lamb, peppers and haloumi chunks onto metal skewers, mixing up the colours.
Grill The Skewers
Lay the skewers on an ovenproof tray and cook for 6-8 minutes in the oven until the peppers and cheese begin to char but the lamb is only just cooked, a little pink is the middle is fine.
Make The Chickpea Salad
Dice the onion, cucumber and deseeded the tomatoes.
Mix with the olives and chickpeas.
Make The Pesto
Colour the pine nuts by toasting in a hot dry pan, then blitz in a blender with the parmesan, lemon juice, mint, garlic and with a glug of oil to create a mint pesto.
Finish Chickpeas & Serve Up
Stir the mint pesto into the chickpea salad.
Serve the salad on a plate with the kebabs on top and serve immediately.
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