You will need wooden or metal skewers for this recipe, approximately 2 per serve. If using wooden soak in cold water for 30 minutes prior to use.
Chop lamb and haloumi into cubes. Thread alternately onto skewers and season with salt and pepper.
Heat a barbecue hot plate or non-stick frypan over medium-high heat and lightly spray with cooking oil spray. Cook lamb skewers for 4-5 minutes on both sides until lamb is cooked to your liking and haloumi is golden.
Grate carrot and slice cucumber. Place skewers on top of vegetables and top with yoghurt, a squeeze of lemon and sprinkle over dried oregano to serve.
Makes 8 skewers (2 per person) at 341 calories per serve