Lamb & Haloumi Skewers

The garlic and rosemary infused flavours are delicious!

These full-flavoured lamb and haloumi skewers make a great party food option and tastes great dipped in the Barker’s Red Pepper & Chilli Jelly


  • 500g lamb mince
  • ½ small onion, finely chopped
  • 2 cloves garlic, crushed
  • ¼ cup breadcrumbs
  • 1 tsp finely chopped fresh rosemary
  • 1 egg, lightly whisked
  • finely grated zest of 1 lemon
  • 3 Tbsp Barker's Red Pepper & Chilli Jelly
  • 200g haloumi, cut into 20x 10g cubes
  • 10 skewers or rosemary stems, 2/3 of the leaves stripped, flowers reserved
  • 2 Tbsp olive oil


  1. Mix all ingredients except haloumi together in a bowl.
  2. Roll into 20 small balls and refrigerate on a tray lined with baking paper for 30 minutes.
  3. Thread 1 meatball and 1 square of haloumi onto a skewer and repeat.
  4. Squash the meatballs gently into an oblong shape as you thread them onto the skewers.
  5. Heat a flat grill plate to a medium heat and brush lightly with oil.
  6. Cook skewers for about 3 minutes each side (12 minutes total) or until cooked through (start with 1 kebab to test – cooking time may vary slightly dependant on the heat of the grill and the size of the meatball)
  7. Serve kebabs immediately with Red Pepper & Chilli Jelly.


  • Edible Flowers: Read here for more information about which blooms are edible, how to prepare them and more edible flower recipes.

 For more inspirational Barker's recipes go to their website. Barker's of Geraldine Logo

Recipe by: Sarah, From the Kitchen

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