Everyday recipes
Lamb and haloumi kebabs with macadamia mint pesto
INGREDIENTS
1.5kg diced lamb
3 x 180g packets haloumi cheese, cut into 2cm cubes
400g button mushrooms, halved
2 bunches fresh rosemary, cut into 2cm lengths
2 cloves garlic, crushed
¼ cup lemon juice
¼ cup olive oil
Char-grilled lemon wedges to serve
Extra fresh rosemary to garnish
Macadamia mint pesto
½ cup macadamia nuts, toasted
3 cloves garlic, peeled
100g fetta cheese, chopped
2 tablespoons grated parmesan cheese
1 cup firmly packed fresh mint leaves
1 cup firmly packed fresh parsley leaves
2 tablespoons lemon juice
1/3 cup olive oil
Salt and pepper to taste
METHOD
1. Thread lamb, haloumi and mushrooms onto 30 bamboo skewers, sandwiching lengths of rosemary in between. Place skewers into a large shallow dish. Combine garlic, juice and oil in a small jug. Pour over skewers. Cover; refrigerate for 1 hour, turning occasionally.
2. Macadamia mint pesto. Blend or process nuts, garlic, cheeses, herbs and juice until almost smooth. With motor operating, add oil until well-combined. Season with salt and pepper.
3. Cook kebabs on a heated, oiled grill pan (or grill or barbecue), until browned all over and cooked as desired.
4. Serve kebabs with Macadamia Mint Pesto and char-grilled lemon wedges; garnish with extra fresh rosemary.
Makes 30
Hint: Soak skewers in water for one hour before using. Pesto is best made on the day of serving.
