Lamb & Halloumi Kebab

Garlic and rosemary marinated lamb, halloumi and vegetable skewers accompanied by summer kale slaw.


  • 140g Diced Lamb 704840
  • 70g Halloumi 357601
  • 25g Red pepper 600660
  • 25g Red onion 601101
  • 100g White cabbage 600151
  • 30g Spring onion 601110
  • 100g Kale 600205
  • 100g Carrot 600221
  • 1 Lemon 601690
  • 30g Parsley 600630
  • 40ml Rapeseed oil 171261
  • 1 Clove Garlic 600705
  • 1 Sprig of Rosemary 60056

Serves: 4


  1. Marinate the lamb in the garlic and rosemary for at least 6 hours or ideally overnight.
  2. Soak the wooden skewers in water for 30 minutes.
  3. Dice the peppers, halloumi and red onion into 3cm cubes and set aside.
  4. Skewer the lamb, halloumi and vegetables alternately allowing for four cubes of lamb.
  5. To cook, pre-heat a grill pan on a medium heat, brush the kebab with oil and cook for 2 minutes on each side, allow 10-12 minutes or until the lamb is cooked through.
  6. As finely as possible, slice the cabbage, kale, spring onion and parsley, for the slaw.
  7. Squeeze the juice of a lemon over the mix, season with salt and pepper and add 20ml of rapeseed oil. Adjust seasoning to taste.

To add these ingredients to your order, please call 01452 857555 or add to your online order.

Rob Owen

Rob's Recommendations

Add your own twist to the dish with different sides, try Cucumber and mint dip, Couscous (155360), Toasted flat breads (816980), Harissa (185940) or Tomato, mint and chilli salsa.

Rob Owen - Executive Development Chef

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