Project Description
Lamb and Haloumi Skewers with salsa verde drizzle
- Makes 4
- Preparation time: 10 minutes
- Cooking time: 10 minutes
Make Haloumi the star of your BBQ with these deliciously simple Lamb & Haloumi Skewers.
Ingredients:
- 600g lamb rump, trimmed, diced 2cm cubes
- 1 clove garlic, crushed
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil, plus extra to drizzle for cooking
- Salt and pepper, to taste
- 2 packets haloumi, diced into 1cm cubes<
- 2 small red capsicum, seeds removed, cut into 2cm
- 8 x Soaked bamboo skewers
Salsa verde
- ½ cup parsley
- ½ cup coriander
- 1 tablespoon capers
- 1 clove garlic, crushed
- 2 anchovy fillets, chopped
- 1 tablespoon white wine vinegar
- 1 tablespoon Lemon juice
- ¾ cup olive Oil
- Salt and pepper
To serve
- mixed leaves, red onion slices, lemon wedge
Method:
- In a medium bowl, combine the lamb, balsamic, 1 tablespoon oil, salt and pepper.
- Set aside for 5-10 mins to marinate.
- Thread the lamb, haloumi and capsicum onto skewers, alternating so each skewer has even amounts of each.
- Heat a non-stick fry pan over medium heat. Drizzle skewers with extra oil and cook in batches, turning regularly for about 5 minutes. Or until cooked. Set aside and keep warm whilst cooking all 8 skewers.
To make the Salsa verde,
- Place all ingredients into a small food processor and pulse until well chopped and blended into a loose paste, adding a little extra oil if needed.
To serve,
- Divide skewers between plates, add a side of mixed leaves and red onion. Drizzle with salsa verde and a lemon wedge.
