Lamb and haloumi kebabs

Lamb and haloumi kebabs

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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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