Lamb and haloumi kebabs

Lift the lid on your barbie to create colourful kebabs that are perfect for spring entertaining or midweek dining.

The ingredient of Lamb and haloumi kebabs

1. 3 lamb eye of loin (backstraps), cut into 2.5cm pieces
2. 375g haloumi, cut into 2.5cm pieces
3. 2 red onions, cut into thin wedges leaving bases intact

The instruction how to make Lamb and haloumi kebabs

1. Preheat your barbecue or chargrill on medium-high.
2. Thread lamb, haloumi and onion onto 1 skewer.
3. Repeat to make 12 kebabs.
4. Cook the kebabs for about 2-3 minutes each side for medium or cooked to your liking. Transfer to a plate, cover with foil and set aside for 5 minutes to rest.

Nutritions of Lamb and haloumi kebabs

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