Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Advanced Search
All Access| |
Advanced Search
Recipe

Grilled Lamb, Tomato, and Halloumi Skewers with Orzo Salad

By Adeena Sussman Fine Cooking Issue 124
Scott Phillips

Servings: 4

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.

Ingredients

  • Kosher salt
  • 10 oz. (1-1/2 cups) dried orzo
  • 1-1/2 lb. boneless leg of lamb, cut into 1-inch pieces (about 48 pieces)
  • 8 oz. halloumi, cut into 16 pieces
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 3 Tbs. chopped fresh oregano
  • 2 medium cloves garlic, minced
  • 1/4 tsp. crushed red pepper flakes
  • Freshly ground black pepper
  • 16 cherry tomatoes
  • 4 whole scallions, thinly sliced (about 1/2 cup)
  • 1/3 cup chopped fresh mint
  • 2 Tbs. fresh lemon juice; more to taste

Nutritional Information

  • Calories (kcal) : 850
  • Fat Calories (kcal): 370
  • Fat (g): 42
  • Saturated Fat (g): 16
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 17
  • Cholesterol (mg): 140
  • Sodium (mg): 1300
  • Carbohydrates (g): 62
  • Fiber (g): 5
  • Protein (g): 56

Preparation

  • Bring a 3-quart saucepan of well-salted water to a boil. Boil the orzo according to package directions. Drain, rinse with cold water, and transfer to a medium bowl.
  • Prepare a medium (375°F) gas or charcoal grill fire.
  • Put the lamb and halloumi in a large bowl. In a small container with a lid, combine the olive oil, vinegar, oregano, garlic, red pepper flakes, 1 tsp. salt, and 1/2 tsp. pepper. Cover tightly and shake vigorously. Toss the orzo with 1/3 cup of the mixture and pour the rest over the lamb and halloumi, tossing to coat.
  • Thread 6 pieces of lamb, 2 pieces of halloumi, and 2 tomatoes onto each of eight 12-inch metal skewers, alternating a tomato and a piece of cheese between every 2 pieces of lamb. Grill, turning once, until the halloumi is browned and the lamb is pink in the center (cut into a piece to check), 4 to 6 minutes total.
  • While the lamb is cooking, toss the scallions, mint, lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper with the orzo. Season to taste with more salt, pepper, and lemon juice. Serve the skewers with the orzo.
(5 ratings) Read Reviews
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Ingredient Spotlight

Reviews

Rate or Review

Reviews (4 reviews)

  • Deb_Hamel | 10/16/2013

    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!

  • frau | 08/04/2013

    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.

  • TheCookingFool | 08/02/2013

    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.

  • Javajane | 07/29/2013

    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.

Rate this Recipe

Write a Review

Related Recipes

What We're Cooking Now

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

From the Shop

Browse the Shop
Moveable Feast

Connect

Follow Fine Cooking on your favorite social networks

Fine Cooking Magazine

Follow

Newsletter

Love to cook? Sign up today to get daily recipes and more from Fine Cooking plus special offers

Site Links

Taunton Network

© 2019 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.

Fine Cooking Magazine - June/July 2019

Subscribe today and save up to 44%

Subscribe

Double Check

Do you really want to delete the list, ?

Note

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 recipe

This note is only visible to you.

Double Check

Are you sure you want to delete your notes for this recipe?

You must be a magazine subscriber to access this feature.

Fine Cooking Cover

Subscribe today and save up to 44%

Subscribe

Or learn more

Already a subscriber?