Lemnos Lamb and Haloumi Skewers

Lamb and haloumi skewers with salsa verde drizzle

Time 20 mins | Serves 4

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  • 600g lamb rump or lamb leg, 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 Lemnos 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 clove garlic, crushed
  • 2 anchovy fillets, chopped
  • 1 tablespoon white wine vinegar
  • 1 tablespoon Lemon juice
  • ¾ cup olive Oil
  • Salt and pepper

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  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.

  5. 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 olive oil if needed.

  6. To serve, drizzle the skewers with salsa verde and serve with a lemon wedge to squeeze.

Recipe by:
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