Lamb and Haloumi Kebabs with Cous Cous


Hello hungry peoples,

I have been working on these lamb and haloumi kebabs for ages. I kept finding that the sugar in the marinade would burn on the kebabs before they would cook. The struggle is real man! The trick is to baste the kebabs after they have cooked a bit. Lamb leg is the best for kebabs but it is a huge hassle to cut into cubes. Let’s get into it!

Lamb and Haloumi Kebabs

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 4 serves
Calories per serving: 831


  • 500 g lamb rump steak
  • 250 g haloumi
  • 50 g butter
  • 1 tsp oregano
  • 1 tsp honey
  • garlic clove

Cous cous

  • 1 cup cous cous
  • 1 cup chicken stock
  • 1/4 cup shelled pistachios
  • 1/4 cup fresh parsley
  • 1 tsp salt
  • 1 tsp pepper

Cooking Directions

  1. Dice the lamb steak and haloumi into similarly sized cubes. This helps them to cook evenly.
  2. Skewer the cubes, alternating meat and cheese.
  3. Melt the 50g of butter in the microwave with the 1 tsp oregano, 1 tsp of honey, salt and pepper.
  4. Put the kebabs onto a grill on medium heat, turning often and basting once they are starting to look cooked.
  5. While the kebabs are cooking, make the cous cous. Add two cups of hot chicken stock to the 1 cup of cous cous. Let it sit for 5 minutes and then fluff up with a fork.
  6. Add the parsley and pistachios, season and mix well. A little butter at this stage can also be a good thing.
  7. Serve everything up together. That’s it, you’re done!
Lamb and haloumi kebabs

Difficulty: Easy peasy

One Comment Add yours

  1. I do like this recipe, could even work without the lamb, as a chicken or vego dish? And the couscous sounds great alone even!

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