A tangy, garlicky marinade made with lots of fresh oregano pairs perfectly with full-flavored lamb. Unlike most cheeses, which melt at high heat, halloumi holds up well to grilling, so it makes a great addition to a kebab.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I have made this with both pork and lamb; both are good but the lamb is better! I use bamboo skewers as the cheese tends to split more with the larger skewers and fall off on the grill. This recipe has become a favorite. It also makes excellent leftovers!
Excellent! Subbed pork tenderloin for the lamb to rave reviews from all! The haloumi was well received from those that were skeptical. Will make this again with lamb next time. The pasta salad was terrific as well.
I fixed this for some good friends last night. Everyone loved it. I added more garlic than the recipe calls for- which I always do. The combination of the halloumi cheese and lamb was great. This is a keeper recipe.
Quick, easy, delicious! I had some leftover halloumi and saw this recipe. Halloumi is a bit salty but it really worked with the lamb and the orzo salad. My husband and I thoroughly enjoyed the leftovers too.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?