These meat and cheese kebabs turn into a flavorful and hearty salad when tossed with fresh herb leaves. We like to serve the salad with a side of hummus.
About 5 tbsp. olive oil
3 tablespoons red wine vinegar
1 teaspoon kosher salt
1 teaspoon pepper
1 tablespoon chopped fresh oregano, plus 1/4 cup whole oregano leaves
1 tablespoon chopped fresh mint leaves, plus 1/4 cup whole mint leaves
8 ounces halloumi cheese, cut into 1-in. cubes
1 pound cherry tomatoes
1 pound lamb stew meat, cut into 1-in. cubes
4 white or whole-wheat pita breads, halved and warmed
How to Make It
Heat grill to high (450° to 550°). Mix 5 tbsp. oil, the vinegar, salt, pepper, and chopped herbs in a large bowl. Measure 2 tbsp. and set aside. Add cheese, tomatoes, and lamb to remaining dressing, tossing to coat. Thread cheese, tomatoes, and lamb onto 8 metal skewers.
Oil cooking grate, using tongs and a wad of oiled paper towels. Grill kebabs, turning once, until meat and cheese are browned, about 6 minutes.
Set skewers on plates, drizzle with reserved dressing, and scatter with herb leaves. Serve with pita.
Note: Nutritional analysis is per serving.
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