in Recipes

Lamb and halloumi skewers

updated

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Ingredients for 4 servings:

  • 2 lamb loin(s)
  • 2 servings of halloumi
  • 1 lemon(s), organic
  • 4 sprigs of mint
  • 1 tsp Ras el Hanout
  • 6 cardamom pods
  • 10 black peppercorns
  • 5 tbsp olive oil
  • some salt

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes

Wash the lemon, zest, and squeeze the juice. Rinse the mint, spin dry, and roughly chop. Rinse the lamb loin, pat dry, and dice. Drain the halloumi and cut into equal-sized cubes. Crush the pepper, ras el hanout, and cardamom pods in a mortar. Mix a marinade with olive oil, salt, mint, lemon zest, lemon juice, and the crushed spices. Now alternate the lamb cubes and halloumi cubes on 4 skewers, brush with the spiced oil, and let marinate for 1 hour. Fry the skewers in a pan in the remaining marinade for about 3 minutes on each side. Arrange on plates and serve with a side dish of your choice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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