Grilled Halloumi and Lamb Skewers with Greek Chimichurri
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Courtesy of Antonelli’s cheesemonger, Lina Biancamano • Photography by Casey Woods
Serves 6–8
Easy
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PrintIngredients
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
- For the skewers:
- 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.
- 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.
- For the chimichurri:
- 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.
- 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.
- Before serving, whisk the oil and herb mixture together. It will not completely emulsify, but that’s okay.
- 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.
- 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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