Lamb and haloumi kebabs

750g diced lamb
200g semi dried tomatoes
400g haloumi, coarsely chopped
1/3 cup red wine vinegar
2 cloves garlic, crushed
1/3 cup olive oil

1. Thread lamb, tomato and cheese onto eight skewers
2. Place kebabs in shallow dish, pour over combined remaining ingredients and refrigerate for 3 hours+
3. Drain kebabs; discard and marinade. Cook kebabs on heated, oiled BBQ until ready.