Grilled Lamb, Tomato, and Halloumi Skewers with Or
Category
Entrees - Maindishes
Sub
Category
None
Servings
4
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
Instructions
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.
nutrition information (per serving)-
Calories (kcal)- 850; Fat (g)- fat g 42; Fat Calories (kcal)- 370; Saturated Fat (g)- sat fat g 16; Protein (g)- protein g 56; Monounsaturated Fat (g)- 17; Carbohydrates (g)- carbs g 62; Polyunsaturated Fat (g)- 3; Sodium (mg)- sodium mg 1300; Cholesterol (mg)- cholesterol mg 140; Fiber (g)- fiber g 5;
Originally Submitted
11/28/2014
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