Bar­bie bash: get grilling!

Serves 8, Prep 20 mins, Cook 15 mins

New Idea - - Contents -

1.5kg deboned leg of lamb, cut into 4cm cubes 24 cherry toma­toes

(about 2 pun­nets) 2 x 180g blocks haloumi,

cut into 16 cubes Lemon wedges and

fresh mint, to serve


2 tblsps finely grated lemon rind 2 tblsps lemon juice 2 tblsps olive oil 2 tsps dried oregano Salt and pep­per, to taste


1 Le­banese cu­cum­ber, grated 1 cup Greek-style yo­ghurt 1 clove gar­lic, crushed ¼ cup fresh mint

leaves, shred­ded 1 tblsp olive oil

For mari­nade, mix in­gre­di­ents in a bowl. Add lamb. Toss to coat. Chill, cov­ered, for 2 hours to mar­i­nate. 2 To make tzatziki, squeeze cu­cum­ber to re­move ex­cess liq­uid. Mix with re­main­ing in­gre­di­ents. Sea­son with salt and pep­per. 3 Thread lamb onto 8 x 25cm metal skew­ers. Al­ter­nately, thread toma­toes and haloumi onto 8 x 25cm metal skew­ers.

Cook lamb skew­ers on a heated, lightly oiled bar­be­cue plate over a medium heat, turn­ing oc­ca­sion­ally, for about 10 min­utes, or un­til done. 5 Cook to­mato and haloumi skew­ers for about 5 min­utes, turn­ing oc­ca­sion­ally, un­til cheese is golden brown. 6 Serve skew­ers with tzatziki, lemon wedges and fresh mint.

TIP Re­place lamb with chicken or pork for a change.


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