Preparation time: 10-15 minutes plus marinating time

Cooking time: 12-16 minutes


Ingredients:

• 450g/1lb lean boneless lamb leg or shoulder, cut into 2.5cm/1inch cubes
• 30ml/2tbsp freshly chopped mint or oregano
• Salt and freshly milled black pepper
• 15ml/1tbsp freshly squeezed lemon juice
• 15ml/1tbsp olive oil
• 100g/4oz halloumi cheese, cut into small cubes

Method:

• 1. Place all the kebab ingredients into a large, shallow dish, toss gently, cover and leave to marinate for up to 2 hours in the refrigerator.


• 2. Thread the lamb and cheese on to 8 short or 4 long wooden (previously soaked in water) or metal skewers.


• 3. Cook the kebabs on a prepared barbecue or preheated grill for 12-16 minutes, turning occasionally until any meat juices run clear.


• 4. Serve with hoummous and a green salad.