Grilled Lamb And Halloumi Kebabs

• About 5 tbsp. olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• 1 tablespoon chopped fresh oregano, plus 1/4 cup whole oregano leaves
• 1 tablespoon chopped fresh mint leaves, plus 1/4 cup whole mint leaves
• 8 ounces halloumi cheese, cut into 1-in. cubes
• 1 pound cherry tomatoes
• 1 pound lamb stew meat, cut into 1-in. cubes
• 4 white or whole-wheat pita breads, halved and warmed

1. Heat grill to high (450u0b0 to 550u0b0). Mix 5 tbsp. oil, the vinegar, salt, pepper, and chopped herbs in a large bowl. Measure 2 tbsp. and set aside. Add cheese, tomatoes, and lamb to remaining dressing, tossing to coat. Thread cheese, tomatoes, and lamb onto 8 metal skewers.
2. Oil cooking grate, using tongs and a wad of oiled paper towels. Grill kebabs, turning once, until meat and cheese are browned, about 6 minutes.
3. Set skewers on plates, drizzle with reserved dressing, and scatter with herb leaves. Serve with pita.
4. Note: Nutritional analysis is per serving.

olive oil, red wine vinegar, kosher salt, pepper, fresh oregano, mint, halloumi cheese, tomatoes, stew meat, white

Taken from www.myrecipes.com/recipe/grilled-lamb-halloumi-kebabs (may not work)