Lamb Souvlaki - cooking recipe

Ingredients

2 None lamb shoulder fillets, trimmed, each cut lengthwise into 6 slices
2 None lemons, 1 cut into 3/4 inch wedges, 1 zested and juiced
1 tbsp dried oregano
1/2 cup olive oil
3 cloves garlic, minced
3/4 cup Greek yogurt
2 tbsp fresh mint leaves, finely chopped
2 None cucumbers, quartered, deseeded, diced
9 oz cherry tomatoes, quartered
13 oz halloumi cheese, sliced
None None flatbread, to serve

Preparation

Thread each piece of lamb in a zigzag onto a metal skewer. Top with a lemon wedge. Arrange in a shallow dish.
Whisk together lemon zest, lemon juice, oregano, 2 tbsp oil and 2 cloves garlic. Pour over lamb, turning to coat. Chill, covered, for 1 hour.
In a small bowl, combine yogurt, mint and remaining garlic. Cover and chill until ready to serve. Mix cucumbers and tomatoes in a separate bowl. Drizzle with remaining oil and season to taste. Set aside.
Heat 2 frying pans over high heat. In 1 pan, cook lamb skewers for 2-3 mins per side, brushing regularly with marinade, until golden brown. Meanwhile, cook halloumi in the other pan for 2 mins per side, or until golden.
Serve lamb and halloumi with yogurt dressing, cucumber salad and flatbread.