Grilled Lamb and Halloumi Kebabs

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 Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 680
  • Calories from fat: 50%
  • Protein: 43g
  • Fat: 38g
  • Saturated fat: 13g
  • Carbohydrate: 41g
  • Fiber: 3g
  • Sodium: 1498mg
  • Cholesterol: 119mg


  • 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


  1. 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. 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. 3. Set skewers on plates, drizzle with reserved dressing, and scatter with herb leaves. Serve with pita.
  4. Note: Nutritional analysis is per serving.
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