I’ve been on the Greek ‘bandwagon’ a lot lately, really loving the food and flavours of Greek cuisine. My fridge has had feta and haloumi cheese in it for the last couple of weeks. With the warmer weather upon us, I’ve been eating a lot more salads and you can’t go wrong with a quick meal of Greek Lamb & Haloumi Skewers.
Even at around double what I would normally pay for protein (ie beef, lamb, pork, chicken, fish, ham, bacon etc), these lamb steaks were very lean and there was no wastage. I managed to get two night’s meals out of 4 small lamb leg steaks for my son and I. I marinated the meat for about 15 mins in garlic, olive oil, dried oregano and lemon juice. You wouldn’t want to leave it any longer as the lemon juice would start ‘cooking’ the lamb.
I threaded the diced lamb alternately with cubes of haloumi cheese and by the time I chopped a few salad ingredients, dinner was done. It was super delicious.
I had a couple tortillas (eeek, I know Mexican) but bread is bread and these worked perfectly with the lamb skewers and salad. The salad was a simple tomato, cucumber, red onion, kalamata olives, balsamic vinegar and extra virgin olive oil.
Greek Lamb & Haloumi Skewers
- diced lean lamb
- haloumi cheese, cut into similar sized cubes as the lamb
- lemon juice
- extra virgin olive oil
- dried oregano
- 1 tablespoon crushed garlic
- Mix lemon juice, olive oil, oregano and garlic in a bowl and toss through diced lamb.
- Allow to marinate for 15 minutes.
- Thread onto skewers alternately with haloumi cheese.
- Grill under a stove top grill or sandwich press.
- Serve on top of flat bread with a side salad or remove from skewer and put in wrap with salad.
