Lamb, courgette and halloumi kebabs

A great way to use British lamb, this tasty supper showcases fresh seasonal flavours.

Serves: 4

Preparation time:  25 minutes

Cooking time:  25 minutes

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You will need

  • 250g new potatoes
  • 1 tablespoon olive oil
  • 1 onion, peeled and finely chopped
  • 1 garlic clove, crushed
  • 350g British lamb mince
  • ½ x 28g pack fresh mint, chopped
  • 1 British free range Woodland egg, yolk only
  • 25g breadcrumbs, made from crusts or stale bread
  • 150g light Cypriot halloumi, cubed
  • 1 courgette, thickly sliced
  • 1 unwaxed lemon, zest only
  • 80g bag rocket salad
  • 150g Taste the Difference pomodorino tomatoes, halved
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Recipe Information

Step by step guide to making Lamb, courgette and halloumi kebabs

  1. Put the potatoes in a pan of cold water, bring to the boil, then simmer for 8 minutes, until parboiled. Drain, cut in half and set aside.
  2. Preheat the grill or barbecue while you make the kebabs.
  3. Heat half the oil in a pan and cook the onion and garlic for 5 minutes. Place in a bowl and let cool, then mix in the lamb mince, mint, egg yolk and breadcrumbs. Season with black pepper and mix well.
  4. Roll into 16 balls and thread onto 8 metal or wooden skewers (soak wooden skewers in water for 30 minutes first), alternating with the halloumi, courgette and potatoes.
  5. Mix the remaining olive oil with the lemon zest and brush over the skewers.
  6. Cook on the barbecue or under a preheated grill for 15 minutes, turning once or twice, until golden and cooked through with no pink remaining.
  7. Serve with the rocket salad and halved tomatoes on the side.

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Nutritional information for Lamb, courgette and halloumi kebabs

Nutritional information for Lamb, courgette and halloumi kebabs

Nutrition type per serving
Calories 468 kcal
Total Fat 28.2g
Saturated Fat 13.4g
Salt 1.52g
Sugar 5.4g

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