Pick up 12 small metal or bamboo skewers for this recipe, and make sure you soak bamboo skewers in cold water for 10 minutes to prevent burning.
Cook’s notes: You can use lamb fillet, backstrap or rump instead of lamb leg steaks.
500g lean lamb leg steaks, cut into 3cm cubes
250g mixed cherry tomatoes
250g haloumi, cut into 3cm cubes
2 Tbsp olive oil
Zest of 1 lemon + wedges, to serve
1 Tbsp oregano leaves, finely chopped
100ml good quality basil pesto, to serve
- Thread the lamb, tomatoes and haloumi alternatively onto the skewers. Brush skewers with oil, season and sprinkle with lemon zest and oregano.
- Heat a large, lightly oiled char-grill or barbecue over medium-high heat. Cook skewers, in batches, if necessary, for 8-10 minutes, turning regularly, until slightly charred and meat is cooked to your liking. Set skewers aside on a plate loosely covered with foil for 5 minutes to rest.
- Serve skewers with pesto and lemon wedges.
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