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Lamb, veg and haloumi kebabs

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Grilled perfection: savoury lamb, vibrant veggies, and golden haloumi unite in these delectable kebabs. A feast of flavour on skewers.

  • Serves4
  • Cook time15 minutes
  • Prep time20 minutes, + 30 mins marinating and 5 mins resting time
Lamb, veg and haloumi kebabs

Ingredients

  • 2 Coles Australian Lamb Rump Steaks, cut into 3cm pieces
  • 1 tsp ground paprika
  • 1 tsp dried oregano
  • 1 tbs olive oil
  • 2 garlic cloves, crushed
  • 1 tbs red wine vinegar
  • 200g medley Perino tomatoes
  • 1 red capsicum, seeded, chopped
  • 1 zucchini, coarsely chopped
  • 1 red onion, coarsely chopped
  • 1/2 cup (75g) pitted kalamata olives
  • 100g haloumi, cut into 2cm pieces
  • 2 Lebanese cucumbers, halved, sliced
  • 1/2 red onion, extra, thinly sliced
  • Mint leaves, to serve
  • Flat-leaf parsley leaves, to serve
  • Olive oil, extra, to serve
  • Red wine vinegar, extra, to serve
  • Tzatziki, to serve
  • Lemon wedges, to serve

Flatbreads

  • 2 cups (300g) plain flour
  • 1 tsp baking powder
  • 1 tsp salt

Nutritional information

Per Serve: Energy: 2985kJ/714 Cals (34%), Protein: 30g (60%), Fat: 29g (41%), Sat Fat: 11g (46%), Carb: 85g (27%), Sugar: 19g (21%), Dietary Fibre: 9g (30%), Sodium: 1664mg (83%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine lamb, paprika, oregano, oil, garlic and vinegar in a large bowl. Place in the fridge for 30 mins to develop the flavours. Season.

  2. Step 2

    Meanwhile, to make the flatbreads, combine the flour, baking powder and salt in a large bowl. Make a well in the centre and add 1 cup (250ml) water. Use a round-bladed knife to stir until a soft dough forms. Turn onto a lightly floured surface and knead for 5 mins or until smooth. Divide into 8 even portions and roll each portion into a 15cm disc.

  3. Step 3

    Thread the lamb evenly among 12 metal or soaked bamboo skewers with the tomatoes, capsicum, zucchini, onion, olives and haloumi.

  4. Step 4

    Heat a barbecue grill or chargrill on medium-high. Spray flatbreads with olive oil spray. Cook for 2 mins each side or until lightly charred. Transfer to a plate and cover to keep warm.

  5. Step 5

    Cook skewers on the grill, turning, for 6-8 mins for medium or until lamb is cooked to your liking. Transfer to a platter and loosely cover with foil. Set aside for 5 mins to rest.

  6. Step 6

    Combine the cucumber, extra onion, mint and parsley in a small bowl. Season. Drizzle with extra oil and vinegar. Toss to combine. Arrange on the platter with tzatziki, lemon wedges and flatbreads.

Recipe tip

COOK. STORE. SAVE
Use It Up:
Got leftover wraps on hand? Use them here instead of making the flatbreads.

Lamb, veg and haloumi kebabs

Lamb, veg and haloumi kebabs
  • Serves4
  • Cook time15 minutes
  • Prep time20 minutes, + 30 mins marinating and 5 mins resting time
Ingredients
  • 2 Coles Australian Lamb Rump Steaks, cut into 3cm pieces
  • 1 tsp ground paprika
  • 1 tsp dried oregano
  • 1 tbs olive oil
  • 2 garlic cloves, crushed
  • 1 tbs red wine vinegar
  • 200g medley Perino tomatoes
  • 1 red capsicum, seeded, chopped
  • 1 zucchini, coarsely chopped
  • 1 red onion, coarsely chopped
  • 1/2 cup (75g) pitted kalamata olives
  • 100g haloumi, cut into 2cm pieces
  • 2 Lebanese cucumbers, halved, sliced
  • 1/2 red onion, extra, thinly sliced
  • Mint leaves, to serve
  • Flat-leaf parsley leaves, to serve
  • Olive oil, extra, to serve
  • Red wine vinegar, extra, to serve
  • Tzatziki, to serve
  • Lemon wedges, to serve

Flatbreads

  • 2 cups (300g) plain flour
  • 1 tsp baking powder
  • 1 tsp salt
    Description

    Grilled perfection: savoury lamb, vibrant veggies, and golden haloumi unite in these delectable kebabs. A feast of flavour on skewers.

    Method
    1. Step 1

      Combine lamb, paprika, oregano, oil, garlic and vinegar in a large bowl. Place in the fridge for 30 mins to develop the flavours. Season.

    2. Step 2

      Meanwhile, to make the flatbreads, combine the flour, baking powder and salt in a large bowl. Make a well in the centre and add 1 cup (250ml) water. Use a round-bladed knife to stir until a soft dough forms. Turn onto a lightly floured surface and knead for 5 mins or until smooth. Divide into 8 even portions and roll each portion into a 15cm disc.

    3. Step 3

      Thread the lamb evenly among 12 metal or soaked bamboo skewers with the tomatoes, capsicum, zucchini, onion, olives and haloumi.

    4. Step 4

      Heat a barbecue grill or chargrill on medium-high. Spray flatbreads with olive oil spray. Cook for 2 mins each side or until lightly charred. Transfer to a plate and cover to keep warm.

    5. Step 5

      Cook skewers on the grill, turning, for 6-8 mins for medium or until lamb is cooked to your liking. Transfer to a platter and loosely cover with foil. Set aside for 5 mins to rest.

    6. Step 6

      Combine the cucumber, extra onion, mint and parsley in a small bowl. Season. Drizzle with extra oil and vinegar. Toss to combine. Arrange on the platter with tzatziki, lemon wedges and flatbreads.