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  1. Home
  2. Dinner Tonight

Lamb, Haloumi and Zucchini Skewers with Green Hummus

It's the perfect weather to fire up the barbie - and these we be a hit with your family! - by Kim Meredith
  • 11 Oct 2019
Lamb, Haloumi and Zucchini Skewers with Green Hummus
Prep: 40 Minutes - Cook: 20 Minutes - Easy - Serves 4
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TIP! If using bamboo skewers, soak in a shallow dish of cold water for 30 minutes before using to prevent them burning during cooking. If you’re short on time, use a bought garlic dip or tzatziki instead of making the green hummus. 

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

  1. To make green hummus, blend all ingredients in a blender until smooth. Season with salt and pepper. Transfer to a bowl.

  2. 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. 

  3. 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.

  4. 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. 

  5. Transfer skewers to a plate. Lightly cover with foil to keep warm. Scrape grill plate clean.

  6. Add haloumi skewers to hot grill plate. Cook for about 3 minutes on each side, or until golden.

  7. Serve lamb and haloumi skewers with green hummus and lemon wedges.

  • Dinner Tonight
  • summer barbecue
  • father s day barbecue
  • bbq lamb recipe
  • australia day barbecue
  • lamb recipe
  • haloumi recipe
Kim Meredith
Kim Meredith is a contributor to New Idea Food.

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