Lamb and Haloumi Skewers with salsa verde drizzle 2019-12-19T01:54:52+00:00

Project Description

Lamb and Haloumi Skewers with salsa verde drizzle

New Recipe

  • Makes 4
  • Preparation time: 10 minutes
  • Cooking time: 10 minutes

Make Haloumi the star of your BBQ with these deliciously simple Lamb & Haloumi Skewers.


  • 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


  1. In a medium bowl, combine the lamb, balsamic, 1 tablespoon oil, salt and pepper.
  2. Set aside for 5-10 mins to marinate.
  3. Thread the lamb, haloumi and capsicum onto skewers, alternating so each skewer has even amounts of each.
  4. 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.