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Grilled Lamb and Halloumi Kebabs

Photo: Leo Gong; Styling: Karen Shinto
Total time 30 mins

Serves 4

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

Nutrition Information

  • calories 680
  • caloriesfromfat 50 %
  • protein 43 g
  • fat 38 g
  • satfat 13 g
  • carbohydrate 41 g
  • fiber 3 g
  • sodium 1498 mg
  • cholesterol 119 mg

How to Make It

  1. 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.

  2. 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.

  3. Set skewers on plates, drizzle with reserved dressing, and scatter with herb leaves. Serve with pita.

  4. Note: Nutritional analysis is per serving.