Grilled Middle Eastern Lamb and Halloumi Skewers

In a medium bowl, combine the olive oil, ground cumin, smoked paprika, garlic powder, cayenne pepper (if using), salt, and black pepper. Mix well to create the marinade.

Add the cubed lamb to the marinade, tossing to ensure all pieces are evenly coated. Let it marinate at room temperature for at least 15 minutes, or refrigerate for up to 4 hours.

Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for 30 minutes prior to prevent burning.

Thread the marinated lamb and halloumi cubes alternately onto skewers.

Place the skewers on the preheated grill. Cook for 10-15 minutes, turning occasionally, until the lamb is cooked through and the halloumi is golden brown with grill marks. The internal temperature of the lamb should reach 145°F (63°C) for medium-rare.

Remove the skewers from the grill and let them rest for 5 minutes before serving.