Lamb and haloumi skewers

serves / 4 prep / 10 min cook / 8 min

600g lamb rump, trimmed 250g haloumi cheese

1 tbsp dried oregano

2 tbsp lemon juice

2 lebanese cucumbers, cut into bite-size chunks

3 heirloom tomatoes, cut into wedges

1 lemon, to serve

2 capsicums, seeds removed and cut into similar sizes as the lamb 1. Dice lamb rump into 2cm cubes and haloumi into 1cm cubes. Toss lamb and haloumi in a bowl with olive oil and dried oregano. Season with salt and pepper. 2. Thread the lamb, haloumi and capsicum on to the skewers, starting and finishing with a lamb cube. Preheat the barbecue flat-plate or char-grill plate to moderately-hot before adding the skewers. 3. Let the lamb skewers cook on one side until moisture appears before you turn. Cook for about 2 minutes on each side. Drizzle lamb skewers with the lemon juice in the last minute of cooking.

4. Remove from the heat and cover loosely with foil, rest skewers for 3 minutes before serving.

5. Serve with cucumber, tomato and lemon cheeks drizzled with olive oil.