Lamb & Halloumi Skewers with Pine Nut & Raisin Butter

These Lamb & Halloumi Skewers combine tender lamb backstrap with salty halloumi, Moroccan-inspired spices and fresh lemon. Grilled until golden, they are finished with a warm brown butter sauce loaded with toasted pine nuts and sweet raisins.

Quick to prepare and ready in around 25 minutes, these skewers are ideal for an easy dinner, summer barbecue or generous shared platter.

Ingredients

For the skewers

• 500 g lamb backstrap, cut into even cubes
• 200 g halloumi, cut into cubes
• 2 tablespoons olive oil
• 1 tablespoon The Spice People Moroccan Tagine Spice
• 1 teaspoon dried oregano
• Zest of ½ lemon
• Juice of ½ lemon, to finish
• Salt and freshly cracked black pepper

For the pine nut and raisin butter

• 1 tablespoon pine nuts
• 1 tablespoon raisins
• 2 tablespoons butter
• Zest of ½ lemon
• Juice of ½ lemon

Method

1. If using wooden skewers, soak them in water for at least 20 minutes before cooking to help prevent them from burning.
2. Place the cubed lamb and halloumi in a large bowl. Add the olive oil, Moroccan Tagine Spice, dried oregano, lemon zest, salt and pepper. Toss gently until everything is evenly coated.
3. Thread the lamb and halloumi alternately onto the skewers. Keep the pieces similar in size so they cook evenly.
4. Heat a barbecue, grill pan or heavy frying pan over medium-high heat. Cook the skewers for 8–10 minutes, turning regularly, until the lamb is browned and the halloumi is golden.
5. Remove the skewers from the heat and allow them to rest briefly. Finish with the juice of half a lemon.
6. To make the pine nut and raisin butter, place the pine nuts in a dry frying pan over medium heat. Toast gently until golden, watching carefully so they do not burn.
7. Add the butter and allow it to melt and gently brown. Stir in the raisins, lemon zest and lemon juice.
8. Remove the sauce from the heat and spoon it generously over the lamb and halloumi skewers before serving.

How to Serve Lamb & Halloumi Skewers

Serve the skewers with couscous, warm flatbread, roasted vegetables or a fresh tomato and cucumber salad. A spoonful of yoghurt or tzatziki on the side adds a cool contrast to the salty halloumi and spiced lamb.

For entertaining, arrange the skewers on a large platter and spoon the pine nut and raisin butter over them just before serving.

Butcher’s Tip

Lamb backstrap is naturally tender and cooks quickly, making it ideal for skewers. Cut the lamb into evenly sized cubes and cook over reasonably high heat so the outside browns before the centre becomes overdone. Avoid crowding the skewers too tightly, as a little space helps the lamb and halloumi colour evenly.

Watch the Recipe