• Prep time 10Min
  • Cook time 8Min
  • Technique Grill
  • Meat Lamb
  • Cut Top Sirloin
  • Serves 4

Always make plenty of these Lamb and Haloumi Skewer..they will go quick!



  • 600 g Lamb rump, trimmed
  • 250 g Haloumi cheese 
  • 1 tbsp dried oregano
  • 2 tbsp lemon juice
  • 2 Lebanese cucumber, cuts into bite-size chunks
  • 3 heirloom tomatoes, cut into wedges
  • 1 lemon, to serve
  • 2 capsicums, seeds removed and cut



1. Dice Lamb rump into 2cm cubes and Haloumi into 1 cm cubes. Toss lamb and Haloumi in a bowl with olive oil and dried oregano. Season with salt and pepper.

2. Thread the Lamb, Haloumi and Capsicum onto the skewers, starting and finishing with a Lamb cube. Preheat the barbecue flat-plate or char-grill plate to moderately-hot before adding the skewers.

3. Let the Lamb skewers cook on one side until moisture appears before you turn. Cook for about 2 minutes on each side. Drizzle Lamb skewers with the lemon juice in the last minute of cooking.

4. Remove from the heat and cover loosely with foil, rest skewers for 3 minutes before serving. Serve with cucumber, tomato and lemon - drizzle with olive oil.