Serves 4
125 ml (½ cup) Bulgarian yogurt
5 ml (1 teaspoon) ground cumin
1 clove garlic, crushed
juice of ½ lemon
8 lamb rib chops, without the long bone
Tomato salsa
handful of cherry tomatoes, quartered
1 red chill, seeded and chopped
1 red onion, chopped
salt and ground black pepper
handful of chopped mint and basil leaves
1 clove garlic, crushed
500 g halloumi, cubed
2 red onions, peeled and quartered
olive or avocado oil for sprinkling
1 Mix the yogurt, cumin, garlic and lemon juice. Marinate the lamb chops for 1 hour or overnight.
2 Tomato: Combine the tomatoes, chill, red onion, garlic and herbs. Season to taste and keep in the refrigerator until needed.
3 Thread the 4 chops on 4 bamboo sticks or rosemary sprigs. Thread the halloumi and onions on 4 other bamboo sticks or rosemary sprigs and sprinkle with oil. Start with the chops and cook over coals until golden brown and cooked. Season to taste. Add the halloumi at the end (they fry quickly) and fry until golden brown. Season to taste.
4 Sprinkle tomato salsa over the kebabs and serve hot.
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