Mark BBQ week with this Greek style Lamb and Halloumi Kebab recipe

Published Friday, May 30 2014, 19:20 BST  |  By  |  Add comment
It's National BBQ Week 26 May to 1 June and if you fancy celebrating, why not make these scrummy kebabs?

Lamb pieces are marinated in mint and served with halloumi cheese for a Greek-style combo. Serve with fresh salad and bread for a tasty summer supper.

Lamb and halloumi kebabs

© Simply Beef and Lamb


  • 450g/1lb lean boneless lamb leg or shoulder, cut into 2.5cm/1inch cubes
  • 30ml/2 tablespoons freshly chopped mint or oregano
  • Salt and freshly milled black pepper
  • 15ml/1 tablespoon freshly squeezed lemon juice
  • 15ml/1 tablespoon olive oil
  • 100g/4oz halloumi cheese, cut into small cubes


1 Place all the kebab ingredients into a large, shallow bowl, toss gently, cover and leave to marinate for up to 2 hours in the fridge.

2 Thread the lamb and cheese on to 8 short or 4 long wooden (previously soaked in water) or metal skewers.

3 Cook the kebabs on a prepared barbecue or preheated grill for 12-16 minutes, turning occasionally until any meat juices run clear.

4 Serve with houmous and a green salad.

Prep Time

10-15 minutes, plus marinating time

Cook Time

12-16 minutes

Nutrition Information

Serves 4

Recipe courtesy of Simply Beef and Lamb

More tasty recipes for the barbecue:
Vegetarian Sticky Sausage Skewers
Smoky Barbecue Chicken Wings
Guinness & Garlic Marinade For Meat & Fish
Steak Kebabs With Ketchup Dressing

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