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Recipe

Grilled Lamb, Tomato, and Halloumi Skewers with Orzo Salad

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.

Reviews

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Reviews (5 reviews)

  • FeistyMeist | 08/04/2019

    This was delicious. I would add more tomatoes. They are so tasty with this combo and we wanted more. We did add a little sour cream to the orzo.

  • 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!

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