Lamb & Kofta Kebab Plate

A mixed grill plate done in a single frying pan. Everything cold gets made first — salad, garlic yogurt, rice — so the last fifteen minutes are just meat and halloumi in a hot pan, in order. Rice goes down on the bread first so it catches the juices.

Meat & cheese

• 2 lamb loin chops — about 150 g each
• 6–8 lamb koftas
• 225 g halloumi — sliced 1 cm

Rice & sauces

• Rice for two
• Butter, 1 clove garlic — crushed
• Greek yogurt — 2 tbsp for the rice, the rest for the sauce
• Lemon, salt

Salad & to serve

• Cucumber, tomatoes, lettuce, red onion
• Kebab breads
• Mint sauce, Frank's

Method

1. Rice. Rice on. Off the heat, fork through butter, a crushed garlic clove and 2 tbsp yogurt.

2. Chopped salad. Dice cucumber and tomato, shred lettuce and red onion, dress with lemon, oil and salt.

3. Garlic yogurt. Yogurt, grated garlic, lemon, salt.

4. Chops. Salt them, then stand them on the fat edge with tongs for 2 minutes to render it. Then 2 minutes a side. Rest 5 minutes.

5. Koftas. Into the same pan, 8–10 minutes, turning, until charred outside and 75°C through.

6. Halloumi. Dry pan, 2 minutes a side until bronzed.

7. Build. Warm the breads. Rice down first, then meat, halloumi, salad, both sauces.