Ingredients
1.5kg deboned leg of lamb, cut into 4cm cubes
16 metal skewers
24 cherry tomatoes (about 2 punnets)
2 x 180g blocks haloumi, cut into 16 cubes
Lemon wedges, to serve
2 tblsps finely grated lemon rind
2 tblsps lemon juice
2 tblsps olive oil
2 tsps dried oregano
Tzatziki
1 Lebanese cucumber, grated
1 cup Greek-style yoghurt
1 clove garlic, crushed
1/4 cup fresh mint leaves, shredded, plus extra to serve
1 tblsp olive oil
Method
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For marinade, mix ingredients in a bowl. Season with salt and pepper. Add lamb. Toss to coat. Refrigerate, covered, for 2 hours to marinate.
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To make tzatziki, squeeze cucumber to remove excess liquid. Mix with remaining ingredients. Season with salt and pepper.
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Thread lamb onto 8 skewers. Alternately, thread tomatoes and halloumi onto remaining skewers.
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Heat a lightly oiled, barbecue grill plate over medium heat. Add skewers. Cook lamb, turning occasionally, for about 10 minutes, or until cooked to your liking.
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Cook tomato and haloumi skewers for about 5 minutes, turning occasionally, until cheese is golden brown.
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Serve skewers with tzatziki, lemon wedges and extra mint.