Grilled Halloumi and Lamb Skewers with Greek Chimichurri

Courtesy of Antonelli’s cheesemonger, Lina Biancamano • Photography by Casey Woods
Serves 6–8


Grilled Halloumi and Lamb Skewers with Greek Chimichurri


For 1 Batch(es)

For the skewers

  • 1 small boneless leg of lamb (about 5 lb.)
  • 1 1/2 pounds halloumi cheese (we love Bee Tree Farm & Dairy halloumi)
  • 1 1/2 pounds cherry tomatoes
  • 1/4 cup(s) freshly squeezed lemon juice
  • 1/4 cup(s) red wine vinegar
  • 1 cup(s) olive oil
  • 2 tablespoons kosher salt
  • 1 tablespoon(s) freshly cracked black pepper
  • 5 garlic cloves, chopped
  • 1/3 cup(s) chopped fresh oregano
  • 1/3 cup(s) chopped fresh parsley
  • 1/3 cup(s) chopped fresh rosemary

For the chimichurri

  • 1/4 cup(s) white wine vinegar
  • 1/4 cup(s) red wine vinegar
  • 4 garlic cloves, chopped
  • 1 large shallot, chopped
  • 1/2 teaspoon(s) red pepper flakes
  • 1/2 teaspoon(s) kosher salt
  • 1/4 teaspoon(s) freshly ground black pepper
  • 1/2 cup(s) chopped fresh parsley
  • 1/2 cup(s) chopped fresh oregano
  • 1/2 cup(s) chopped fresh basil
  • 1/4 cup(s) chopped fresh thyme
  • 1 cup(s) high-quality olive oil

Grilled Halloumi and Lamb Skewers with Greek Chimichurri Directions

  1. For the skewers:
  2. Clean the lamb of any residual fat or sinew and cut into 1½-inch chunks. Set aside. Cut the halloumi into 1½-inch chunks and set aside. Wash the cherry tomatoes and set aside.
  3. Combine the next 9 ingredients in a large plastic bag or casserole dish. Place the lamb, halloumi and cherry tomatoes in the bag or dish, toss to coat and allow to rest for 12 to 24 hours.
  4. For the chimichurri:
  5. Combine all ingredients except for the olive oil in the bowl of a food processor. Pulse a few times until well incorporated. Do not overmix—a smooth texture here isn’t ideal.
  6. Pour the contents into a bowl and pour the olive oil over the herb mixture. Let the mixture sit at room temperature for up to 4 hours.
  7. Before serving, whisk the oil and herb mixture together. It will not completely emulsify, but that’s okay.
  8. Once the cheese, tomatoes and lamb have marinated, thread them onto either metal or wooden skewers that have been soaked in water—alternating pieces of cheese, tomatoes and lamb. Heat a grill to medium-high heat.
  9. Place the skewers on the grill and cook until the cheese and lamb are slightly charred and the lamb is medium rare—about 4 to 5 minutes per side or until desired doneness is achieved. Serve immediately drizzled with the chimichurri.

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