Ingredients
1.2 kg butterflied lamb leg, well-trimmed, cut into 4cm pieces
2 tablespoons olive oil
1 tablespoon smoked paprika
1 tablespoon ground cumin
1 tablespoon finely chopped fresh rosemary
3 cloves garlic, crushed
12 x 25cm long metal skewers
225g block haloumi cheese
2 zucchini (140g each)
2 tablespoons lemon juice
Lemon wedges, to serve
GREEN HUMMUS
200g tub hummus
½ cup firmly packed fresh parsley
1/3 cup fresh coriander leaves
2 tablespoons lemon juice
Method
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To make green hummus, blend all ingredients in a blender until smooth. Season with salt and pepper. Transfer to a bowl.
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Combine lamb in a large bowl with oil, paprika, cumin, rosemary and garlic. Season with salt and pepper. Toss well to coat. Thread lamb evenly onto eight of the skewers.
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Cut haloumi crossways into four slices, about 2cm in width. Cut each slice in half crossways. Cut zucchini into 2cm rounds (you will need 12). Thread zucchini and cheese alternately onto remaining four skewers.
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Heat an oiled, barbecue grill plate over a medium to high heat. Add lamb skewers. Cook, turning occasionally, for about 12 to 15 minutes, or until cooked to your liking. Drizzle with juice.
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Transfer skewers to a plate. Lightly cover with foil to keep warm. Scrape grill plate clean.
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Add haloumi skewers to hot grill plate. Cook for about 3 minutes on each side, or until golden.
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Serve lamb and haloumi skewers with green hummus and lemon wedges.
