Heat the oil to 180 °F/80 °C and pour it over the other 5 ingredients of the marinade. Let sit for 2 days in a closed container (prepared as such, this marinade can be kept for several weeks).
Assemble the skewers alternating one mushroom, one cube of meat, one piece of cheese and one cherry tomato.
Marinate the skewers for 1 hour in the mixture obtained from point 1 above.
Drain the skewers and grill them for 6 to 7 minutes. Add salt and pepper.
Serve with some lettuce, a little marinade and lime juice.
Chef’s Tip
Halloumi cheese is a cheese that retains its firmness and does not melt when heated or grilled. If your pieces of lamb are small, do not cook your skewers for too long to avoid losing their tenderness.
