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    Minted Lamb Kebabs with Halloumi Cheese and Watermelon

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    Minted Lamb Kebabs with Halloumi Cheese and Watermelon

    An unusual but tasty combination for the barbecue. Halloumi stays firm when cooked, and watermelon intensifies in flavour. Serve with a herby salad.

    • Gluten Free
    • Preparation time: 15 minutes, plus 30 minutes marinating
    • Cooking time: 10 minutes
    • Total time: 25 minutes, plus 30 minutes marinating 55 minutes

    Makes: 8 kebabs Serves: 4


    • 20g pack fresh mint, leaves only
    • 1 tbsp extra virgin olive oil
    • 1 lemon
    • 340g pack Waitrose Diced Leg Lamb
    • ¼ small watermelon (approx 500g peeled weight)
    • 250g pack Cypressa Halloumi Cheese, cut into 16 cubes
    • 20g pack fresh coriander, roughly chopped
    • ½ x 110g pack Waitrose Wild Roquette


    1. Prepare and light the barbecue. If using bamboo or wooden skewers, soak 8 in cold water for at least 10 minutes to prevent them from burning. Line a baking sheet with foil if cooking under the grill.
    2. Finely chop half the mint and place in a bowl with the juice of half the lemon and the oil. Whisk together with a fork. Season and add the lamb. Cover and place in the fridge to marinate for 30 minutes.
    3. Remove the flesh from the watermelon, then cut into 16 cubes. Push the lamb, halloumi and melon alternately onto 8 bamboo, wooden or metal skewers. Place on a barbecue rack or on the foil-lined sheet under a pre-heated grill. Cook for 5 minutes on all 4 sides, or until the lamb is cooked to your liking.
    4. Meanwhile, make the salad by placing the remaining mint leaves in a salad bowl with the coriander and roquette. Toss together with the juice from the remaining lemon half. Season to taste. Serve the hot kebabs with the salad.

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    Cook's tips

    For a non-meat option, omit the lamb and add diced courgettes and peppers to the skewers, instead.


    Average user rating

    4 stars