Skewers of haloumi and diced free range lamb rump marinated with Yellowbox honey & rosemary.
Pan fry, grill or BBQ.
Cook in a pan or BBQ hot plate for 3-4 minutes each side. Make sure you oil the pan or hot plate well before cooking to ensure they don’t stick.
Flame grill lamb & haloumi kebabs and serve with a squeeze of fresh lemon juice. Serve on a bed of couscous/quinoa/pearl barley with finely sliced red onion, fresh parsley & toasted almonds slivers. Finish with a herbed yoghurt.