Solo: Halloumi Lamb Kebabs

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Solo: Halloumi Lamb Kebabs

Hearty kebabs of lamb steak and halloumi cheese in a tangy marinade. Side salad with dill and creamy avo.

Ingredients to serve 1

  • . x KEBABS
  • 100g x lamb steaks – cut into cubes (3cm)
  • 2 x bamboo skewers
  • ¼ clove x garlic – crush, peel & chop finely
  • 1 tsp x red wine vinegar
  • 50g x haloumi – cut into cubes (3cm)
  • . x SALAD
  • ¼ x red onion – peel & slice finely
  • ¼ x avocado – cut into quarters
  • ¼ tsp x xylitol (sugar substitute)
  • ½ tbsp x red wine vinegar
  • 1 tbsp x olive oil for salad dressing (from your pantry)
  • 2g x fresh dill – chop coarsely
  • . x olive oil (from your pantry)
  • . x salt & black pepper (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Kebabs: Mix these ingredients in a large bowl: a few glugs of olive oil, lamb cubes, garlic, red wine vinegar (quantity for kebabs – see above), salt and pepper. Thread the alternate cubes of haloumi and lamb onto the bamboo skewers. Place a large grilling pan or frying pan on medium heat. Drizzle the kebabs will olive oil and place in the hot pan. Do not overlap, cook in batches if your pan is not big enough. Cook for 6 to 8 minutes. Remove and set aside.

Step 3

Salad: Mix these ingredients in a bowl for the dressing: xylitol, red wine vinegar (quantity for salad – see above), olive oil (quantity for salad – see above), fresh dill, salt and pepper. Add the salad leaves and onion slices to a salad bowl and pour over the dressing. Toss to coat.

Step 4

To serve, plate the kebabs with a serving of salad and some avocado on the side.