Photo: Leo Gong; Styling: Karen Shinto
YieldsServes 4Total Time30 mins

These meat and cheese kebabs turn into a flavorful and hearty salad when tossed with fresh herb leaves. We like to serve the salad with a side of hummus.

How to Make It

Step 1
1

Heat grill to high (450° to 550°). Mix 5 tbsp. oil, the vinegar, salt, pepper, and chopped herbs in a large bowl. Measure 2 tbsp. and set aside. Add cheese, tomatoes, and lamb to remaining dressing, tossing to coat. Thread cheese, tomatoes, and lamb onto 8 metal skewers.

Step 2
2

Oil cooking grate, using tongs and a wad of oiled paper towels. Grill kebabs, turning once, until meat and cheese are browned, about 6 minutes.

Step 3
3

Set skewers on plates, drizzle with reserved dressing, and scatter with herb leaves. Serve with pita.

Step 4
4

Note: Nutritional analysis is per serving.

Ingredients

  About 5 tbsp. olive oil
 3 tablespoons red wine vinegar
 1 teaspoon kosher salt
 1 teaspoon pepper
 1 tablespoon chopped fresh oregano, plus 1/4 cup whole oregano leaves
 1 tablespoon chopped fresh mint leaves, plus 1/4 cup whole mint leaves
 8 ounces halloumi cheese, cut into 1-in. cubes
 1 pound cherry tomatoes
 1 pound lamb stew meat, cut into 1-in. cubes
 4 white or whole-wheat pita breads, halved and warmed

Directions

Step 1
1

Heat grill to high (450° to 550°). Mix 5 tbsp. oil, the vinegar, salt, pepper, and chopped herbs in a large bowl. Measure 2 tbsp. and set aside. Add cheese, tomatoes, and lamb to remaining dressing, tossing to coat. Thread cheese, tomatoes, and lamb onto 8 metal skewers.

Step 2
2

Oil cooking grate, using tongs and a wad of oiled paper towels. Grill kebabs, turning once, until meat and cheese are browned, about 6 minutes.

Step 3
3

Set skewers on plates, drizzle with reserved dressing, and scatter with herb leaves. Serve with pita.

Step 4
4

Note: Nutritional analysis is per serving.

Grilled Lamb and Halloumi Kebabs