Lamb and Halloumi Kebabs

Lamb and Halloumi Kebabs

 

This is the ultimate fast food as the kebabs take just 3 minutes to cook on each side. The lemony marinade shown to us by friends Sandie and Peter Draper stops the meat from drying out. These can be done under a hot grill if you don’t have glowing coals outside. Serve the kebabs with lettuce wraps and a bowl of the Lemon Yogurt Sauce.

Serves 8

For the marinade: 

150ml extra virgin olive oil

4 garlic cloves

Half to 1 medium hot red chilli, (according to taste)

1 20cm sprig rosemary

½ teaspoon chilli flakes

6 sprigs of thyme (leaves picked)

2 bay leaves

juice and finely grated zest of 1 lemon

1 teaspoon salt

Freshly ground black pepper

 

For the kebabs

600g lean lamb (leg meat is good), diced into 3cm cubes

2 red peppers, cut into 3cm squares

250g small chestnut mushrooms, brushed clean

1 red onion, cut into quarters and layers separated

2 x 250g halloumi, cut into bite-sized cubes

3 baby gem lettuces, leaves separated to serve

A small handful parsley, leaves coarsely chopped and stems finely chopped, to serve

1 quantity Lemon Yogurt Sauce (see below) to serve

 

To make the marinade, put all the ingredients into a small food-processor with a good few twists of pepper and blend until emulsified. Alternatively, you can chop the dry ingredients together finely by hand and mix with the oil.

Pour a third of the marinade into a shallow dish with the lamb, peppers, mushrooms and onion, and toss to combine. Cover and leave to infuse for at least 30 minutes and up to a day in the fridge. Put the remainder of the marinade into a jug and refrigerate.

To make the lemon yogurt sauce, mix the ingredients together in a bowl and season to taste. This will keep in the fridge, covered, for up to 3 days.

When you are ready to cook the kebabs, preheat the grill to high and heat a rack ready for the kebabs. Thread the lamb, peppers, mushrooms, onions and halloumi alternately onto metal kebab skewers. Discard any leftover marinade in the dish.

Lay the skewers onto a hot grill rack (if this is in an oven, put an oven tray underneath to catch the juices) and cook close to the heat souche for 3-4 minutes before turning and cooking again for 3 minutes, or until the cheese is browned and the meat is just cooked. These are also delicious barbecued.

Put the lettuce leaves and a bowl of the lemon yogurt sauce on a large serving dish. Add the hot skewers dressed with a little of the remaining marinade and sprinkled with parsley. Serve the remaining marinade in a jug.

Lemon yogurt sauce

Serves 8

8 tablespoons Greek yogurt

8 tablespoons mayonnaise

Finely grated zest of 1 lemon

Salt and freshly-ground black pepper

Mix the ingredients together in a bowl and season to taste. This will keep in the fridge, covered, for 3 days.

 

Per serving 8g Carbs, 33g protein, 65g fat, 2.1g fibre, 755kcal

This recipe is from ‘The Diabetes Weight-loss Cookbook’ published by Kyle Books with photography by Susan Bell.

 



Processing...
Thank you! Your subscription has been confirmed. You'll hear from us soon.
Subscribe to our newsletter
for the latest news at Caldesi
ErrorHere