• 250 g new potatoes
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 clove of garlic, crushed
  • 350 g British lamb mince
  • 14 g fresh mint, chopped
  • 1 British free-range egg, yolk only
  • 25 g fresh breadcrumbs
  • 150 g light Cypriot halloumi, cubed
  • 1 courgette, thickly sliced
  • 1 unwaxed lemon, zested
  • 80 g rocket salad
  • 150 g pomodorino tomatoes, halved


  1. 1

    Put the potatoes in a pan of cold water, bring to the boil, then simmer for 8 minutes, until parboiled. Drain, cut in half and set aside. Preheat the grill or barbecue.

  2. 2

    Meanwhile, heat half the oil in a pan and cook the onion and garlic for 5 minutes. Place in a bowl and let cool, then mix in the lamb mince, mint, egg yolk and breadcrumbs. Season with black pepper and mix well.

  3. 3

    Roll into 16 balls and thread onto 8 metal or wooden skewers (soak wooden skewers in water for 30 minutes first), with the halloumi, courgette and potatoes.

  4. 4

    Mix the remaining olive oil with the lemon zest and brush over the skewers. Cook on the barbecue or under a preheated grill for 15 minutes, turning once or twice, until golden and cooked through with no pink remaining.

  5. 5

    Serve with the rocket salad and the tomatoes.

Nutritional Details

Each serving provides
  • Energy 1666kj 398kcal 20%
  • Fat 21.9g 31%
  • Saturates 9.7g 49%
  • Sugars 4.9g 5%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 515kj/123kcal

Each serving provides

18.7g carbohydrate 2.2g fibre 30.5g protein

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