Lamb Souvlaki

• 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

1. Thread each piece of lamb in a zigzag onto a metal skewer. Top with a lemon wedge. Arrange in a shallow dish.
2. 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.
3. 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.
4. 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.
5. Serve lamb and halloumi with yogurt dressing, cucumber salad and flatbread.

lamb shoulder, lemons, oregano, olive oil, garlic, greek yogurt, mint, cucumbers, cherry tomatoes, halloumi cheese, flatbread

Taken from recipes-plus.com/api/v2.0/recipes/28368 (may not work)