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Lamb, Haloumi and Zucchini Skewers with Green Hommus

SERVES 4 PREP & COOK 1 HOUR 1.

2 kg butterflied lamb leg, well-trimmed, cut into 4cm pieces

2 tbsp olive oil

1 tbsp smoked paprika

1 tbsp ground cumin

1 tbsp finely chopped fresh rosemary

3 cloves garlic, crushed

12 x 25cm long metal skewers

225g block haloumi cheese

2 zucchini (140g each)

2 tbsp lemon juice

Lemon wedges, to serve

GREEN HOMMUS

200g tub hommus

½ cup firmly packed fresh parsley

⅓ cup fresh coriander leaves

2 tbsp lemon juice

1 GREEN HOMMUS Blend all ingredients in a blender until smooth. Season with salt and pepper. Transfer to a bowl.

2 Combine lamb in a large bowl with oil, paprika, cumin, rosemary and garlic. Season. Toss well to coat. Thread lamb evenly onto eight of the skewers.

3 Cut haloumi crossways into four slices, about 2cm in width. Cut each slice in half crossways. Cut zucchini into 2cm rounds (you will need 12). Thread zucchini and cheese alternately onto remaining four skewers.