Minted Lamb, Halloumi and Watermelon Kebabs

These looked interesting. I love halloumi, but it's just way too calorific. These come in at 428 calories per 2 kebabs (recipe makes 8). Another one from a Waitrose card, June 2005.

 

20g pack fresh mint, leaves only
1 tbsp extra virgin olive
oil
1 lemon
340g pack Waitrose Diced Leg Lamb
¼ small watermelon (approx 500g peeled weight)
250g pack Cypressa
Halloumi Cheese, cut into 16 cubes
20g pack fresh coriander, roughly chopped
½ x 110g pack Waitrose Wild Roquette

Prepare and light the barbecue. If using bamboo or wooden skewers, soak 8 in cold water for at least 10 minutes to prevent them from burning. Line a baking sheet with foil if cooking under the grill.

Finely chop half the mint and place in a bowl with the juice of half the lemon and the oil. Whisk together with a fork. Season and add the lamb. Cover and place in the fridge to marinate for 30 minutes.

Remove the flesh from the watermelon, then cut into 16 cubes. Push the lamb, halloumi and melon alternately onto 8 bamboo, wooden or metal skewers. Place on a barbecue rack or on the foil-lined sheet under a pre-heated grill. Cook for 5 minutes on all 4 sides, or until the lamb is cooked to your liking.

Meanwhile, make the salad by placing the remaining mint leaves in a salad bowl with the coriander and roquette. Toss together with the juice from the remaining lemon half. Season to taste. Serve the hot kebabs with the salad.

Or you could just grill the lamb and halloumi in bigger portions, and serve on top of the salad with the watermelon, or shove it all in a pita or lavash bread.

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