Lamb, Zuke, Halloumi Skewers

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Lamb, Zuke, Halloumi Skewers

Yield 6

Author Lucy Tweed

Cook time

30 Min

Total time

30 Min

I had to make these twice because round one my bbq caught fire, and I was delighted about it. They tasted great both ways but I’m 99% sure you would have unsubscribed.

Ingredients

• 800 g lean lamb, cut into 3 cm cubes
• 4 zucchinis, sliced into just under 1 cm thick pieces
• 400 g halloumi, sliced into 3cm squares, just under 1cm thick
• 100 g thinly sliced pancetta or crispy bacon, cut into 10 cm lengths
• 1 cup greek yoghurt
• ½ cup hummus
• Bamboo skewers, pre-soaked for at least a day

Instructions

1. Pre-soak bamboo skewers at least an hour ahead
2. Pre-fold pancetta strips into concertina stacks to match size of the halloumi.
3. Skewer in the following pattern: lamb, pancetta, zucchini, halloumi x2 then for the 3rd just finish on zucchini
4. Preheat the barbecue; ensure lamb is at room temperature, drizzle with olive oil, and sprinkle with salt.
5. Grill the skewers until the meat is golden on all sides, rotating each skewer; approximately 2 minutes per side, totaling 8 minutes per skewer.
6. Allow to rest.
7. Combine the yoghurt and the hummus and spread on a platter, then load with skewers.
8. Squeeze lemon wedges over the top before serving.

Nutrition Facts

Calories

732

Fat

57 g

Sat. Fat

28 g

Carbs

9 g

Fiber

3 g

Net carbs

6 g

Sugar

5 g

Protein

45 g

Sodium

1089 mg

Cholesterol

110 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.

TIPS & TACTICS & ATTACK

• Soak skewers at the start of the week or a day ahead; store in the fridge in a sealed container or Truly get ahead and skewer everything on sunday and have them ready for the grill on a whim that week. 

• I limit repeating the load to far along the skewer for no other reason than a visual dainty stiletto effect

• Place a folded foil strip underneath the naked skewer section to prevent them burning, unless using metal skewers.

• I used jalapeno hummus, but you can add a kick of any type of chilli you like.