Grilled Lamb, Tomato, and Halloumi Skewers with Orzo Salad

Grilled Lamb, Tomato, and Halloumi Skewers with Orzo Salad
Photo by Scott Phillips

Ingredients

  • 8 oz. halloumi, cut into 16 pieces
  • 3 Tbs. chopped fresh oregano
  • 1/3 cup extra-virgin olive oil
  • 16 cherry tomatoes
  • Kosher salt
  • 2 Tbs. fresh lemon juice; more to taste
  • 1-½ lb. boneless leg of lamb, cut into 1-inch pieces (about 48 pieces)
  • + 7 more ingredients
    • ¼ tsp. crushed red pepper flakes
    • Freshly ground black pepper
    • 2 medium cloves garlic, minced
    • ¼ cup red wine vinegar
    • 10 oz. (1-½ cups) dried orzo
    • 4 whole scallions, thinly sliced (about ½ cup)
    • 1/3 cup chopped fresh mint

Bring a 3-quart saucepan of well-salted water to a boil. Boil the orzo according to package directions. Drain, rinse with cold water, and transfer to a medium bowl. Prepare a medium (375°F) gas or charcoal grill fire. Put the lamb and halloumi in a large bowl. In a small container with a lid, c...

View full recipe at Fine Cooking

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