Grilled Lamb, Tomato, and Halloumi Skewers with Orzo Salad

A tangy, garlicky marinade made with lots of fresh oregano pairs perfectly with full-flavored lamb. Unlike most cheeses, which melt at high heat, halloumi holds up well to grilling, so it makes a great addition to a kebab.

• Kosher salt
• 10 oz. (1-1/2 cups) dried orzo
• 1-1/2 lb. boneless leg of lamb, cut into 1-inch pieces (about 48 pieces)
• 8 oz. halloumi, cut into 16 pieces
• 1/3 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 3 Tbs. chopped fresh oregano
• 2 medium cloves garlic, minced
• 1/4 tsp. crushed red pepper flakes
• Freshly ground black pepper
• 16 cherry tomatoes
• 4 whole scallions, thinly sliced (about 1/2 cup)
• 1/3 cup chopped fresh mint
• 2 Tbs. fresh lemon juice; more to taste

Bring a 3-quart saucepan of well-salted water to a boil. Boil the orzo according to package directions. Drain, rinse with cold water, and transfer to a medium bowl.

Prepare a medium (375°F) gas or charcoal grill fire.

Put the lamb and halloumi in a large bowl. In a small container with a lid, combine the olive oil, vinegar, oregano, garlic, red pepper flakes, 1 tsp. salt, and 1/2 tsp. pepper. Cover tightly and shake vigorously. Toss the orzo with 1/3 cup of the mixture and pour the rest over the lamb and halloumi, tossing to coat.

Thread 6 pieces of lamb, 2 pieces of halloumi, and 2 tomatoes onto each of eight 12-inch metal skewers, alternating a tomato and a piece of cheese between every 2 pieces of lamb. Grill, turning once, until the halloumi is browned and the lamb is pink in the center (cut into a piece to check), 4 to 6 minutes total.

While the lamb is cooking, toss the scallions, mint, lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper with the orzo. Season to taste with more salt, pepper, and lemon juice. Serve the skewers with the orzo.