Eat your fill and still lose weight with this tasty, easy-cook lamb and halloumi kebabs recipe from the diet book of the year, The Full Diet by NHS weight-loss expert Dr Saira Hameed.
TAKES 20 MINUTES, PLUS MARINATING
FOR THE KEBABS
400g diced lamb
200g halloumi cheese, cut into 3cm chunks
1 red pepper, deseeded and cut into 3cm chunks
1 red onion, cut into wedges
1 tbsp olive oil
1 tbsp dried oregano
2 tsp dried mint
1⁄2 tsp garlic granules
Zest of 1 lemon
FOR THE SALAD
100g rocket leaves
2 tbsp full-fat yogurt
Juice of 1⁄2 lemon
1 tbsp chopped mint
Salt and black pepper
- Place the lamb, halloumi, pepper, onion, olive oil, oregano, mint, garlic granules and lemon zest in a large mixing bowl and toss until everything is well coated. Cover, place in the fridge and leave to marinate for at least an hour (or overnight if that’s easier).
- When you are ready to eat, put your grill on the highest setting and thread four metal skewers with an equal mix of all the ingredients.
- When the grill is really hot, place the kebabs underneath, quite close to the heat, and cook for 15-20 minutes until the lamb is cooked through, parts of the halloumi are golden brown and crisp and the pepper and onion are softening. Turn every 5 minutes or so to keep it cooking evenly.
- Divide the rocket between two plates. Mix together the yogurt, lemon juice and mint, drizzle over the leaves and then top with two of the kebabs. Season to taste.
Now buy the book
Our recipes are from The Full Diet by Dr Saira Hameed, which will be published by Penguin Michael Joseph on 31 March, price £14.99. To pre-order a copy for £12.74 until 4 April, go to mailshop.co.uk/books or call 020 020 3176 2937. Free UK delivery on orders over £20.