Grilled Lamb and Halloumi Kebabs

Grilled Lamb and Halloumi Kebabs Recipe
Photo: Leo Gong; Styling: Karen Shinto
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.

Yield:

Serves 4

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note: Nutritional analysis is per serving.

Note:

September 2010
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