To complete this meal, serve with salad leaves and tomatoes.
Preparation: 10 minutes (plus 30 minutes to marinate)
Cooking: 10 minutes
180g packet Lemnos Haloumi, cut into 2cm cubes
500g lamb loin eye, cut into 3cm cubes
1/4 cup extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon dried oregano leaves
2 small zucchinis, cut in 2cm-thick slices
60g pitted kalamata olives
225g tub tzatziki, to serve

1 Combine haloumi, lamb, oil, juice and oregano in a non-metallic bowl. Allow to marinate for 30 minutes.
2 Thread haloumi, lamb, zucchini and olives onto 8 soaked skewers. Cook on a preheated barbecue or char-grill, turning often, for 10 minutes or until cooked to your liking. Season to taste with salt and black pepper.
Serve with tzatziki.