Marinating the lamb, haloumi cheese and peppers in a lemony mint dressing gives a lovely depth of flavour to this recipe for minted lamb kebabs with bean and rocket salad. This is a perfect meal to cook, and eat, alfresco on a balmy summer evening.
Serves 6
Ready in 45 minutes
Per serving:
468kcals
25.9g fat (12.2g saturated)
39g protein
19.7g carbs
4.6g sugar
2.1g salt
1. Soak 12 bamboo skewers in water for 30 minutes to stop them from burning during cooking. Preheat the grill to high, or light a disposable barbecue.
Haloumi is a salty traditional cheese from Cyprus that's ideal for grilling and griddle-frying.
2. Meanwhile, in a bowl, mix the mint sauce, half the lemon juice and 1 tablespoon oil. Add the lamb, cubed onion, red pepper and haloumi. Season and mix to coat. Cover and leave for 15 minutes, or chill overnight.
3. Put the pulses in a serving bowl with the sliced onion. Add the remaining lemon juice and oil, season and mix. Set aside, covered.
4. Thread the lamb, onion, pepper and haloumi onto the skewers, being gentle with the haloumi to avoid breaking it. Cook under the hot grill on a baking sheet lined with foil, or barbecue for 10 minutes, turning halfway, until cooked through and lightly charred. Divide between plates. Stir the rocket through the pulses and serve with the kebabs and lemon wedges.
© delicious. magazine
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