Lamb is a very traditional choice for Easter time, but it’s not everyone’s favourite.  For the lamb-reluctant among us, ground lamb combined with the strong flavours of garlic, fennel and mint might be the perfect way to explore a non-traditional method of preparing lamb that will have you coming back for more.  These skewers are a slightly lighter and simpler fare than the typical Easter feast, and would be perfect for a smaller gathering, a potluck, or an Easter brunch.  We enjoyed these with a simple salad, but they could be made into a heartier meal with roasted potatoes or rice.

Makes 4-5 large skewers



1lb ground lamb

3 cloves garlic, peeled and diced finely

Salt and pepper, to taste

1 package Do Re Mi Halloumi cheese

1 bulb fennel

1 bunch mint

1/2 cup olive oil

1/4 cup honey



In a medium-sized bowl, combine the lamb, garlic, salt and pepper.

Cube the Halloumi cheese, and cut the fennel bulb into chunks (discarding the stalks and fronds, or saving for stock).

Start your skewer with a cube of the Halloumi to help hold the other ingredients in place.  Add a chunk of fennel and then form the ground lamb around the skewer atop the fennel.  Another piece of fennel will help hold the lamb in place, followed by a piece of cheese and so on.

Preheat your barbecue to 400F.  If it’s not quite barbecuing weather, then your oven at the same temperature will work (if using the oven, simply place the skewers on a greased baking sheet and bake, rotating to cook evenly).  While the barbecue is preheating, add the mint, olive oil and honey to your food processor and process until the mint is finely chopped and the mixture is fully combined.  Set aside.

If using the barbecue, be sure to brush the grill with oil before placing the skewers on it.  Grill for 7-10 minutes, or until the meat, cheese and fennel are browned.  You may test a meatball by breaking it open to ensure it is done before removing the skewers from the grill.

Drizzle the honey mint glaze over the skewers and enjoy!

Wine Pairing Suggestionwine

Salentein Merlot Reserve – Argentina: Deep red wine with great aromatic intensity. A full-bodied, distinctly intense wine with super structure, featuring ripe and sweet tannins, and a long and pleasant finish.



Jess hosts the blog The Purple House Cafe. It’s all about taste and good intentions, and the belief that “healthy, wholesome food” is made with love.