Lamb / Pork Kebab

Lamb, Pork, Veal or Mutton Kebab
Chops are generally cut from lamb, pork, veal, or mutton. They are cut perpendicular to the spine, and usually include a rib and a section of chine. They are typically cut from 10–50mm thick.
In United States markets, pork chops are classified as "center-cut" or "shoulder". Lamb chops are classified as shoulder, blade, rib, loin or kidney, and leg or sirloin chops. The rib chops are narrower, fattier, and tastier, while the loin chops are broader and leaner.
Sometimes lamb chops are cut with an attached piece of kidney. Chops may either be cut by separating the ribs using a knife and then cutting the spine with a hacksaw or cleaver; or sawing perpendicularly to the spine using a band saw, which cuts across some ribs diagonally. Chops are sometimes beaten with the side of a cleaver or with a meat pounder to make them thinner and more tender.
Chops may be cooked in various ways, including grilling on coal fires.
Once grilled, cut meat into bite sized pieces.

SALAD CONSIST OF :-
Crispy Lettuce
Green Bell Peppers
Red Bell Peppers
Onions
Salad is chopped and tossed in olive oil in large bowl
Pepper added to taste & large pinch of salt.

Nann Bread cut open long side to make envelope for filler.

Place salad and grilled bite size meat into Naan Bread
Place filled Naan Bread onto coal grill to toast both sides

Hummus: Dip
2 cups dried garbanzo beans 1/2 cup tahini1/2 cup lemon juice2 teaspoons salt1/3 cup extra virgin olive oil1 cup water
DIRECTIONS:
To make the hummus, cover the dried garbanzo beans in a large bowl with 6 cups of water for at least 3 hours or overnight. Drain the soaked beans and transfer to a medium saucepan. Cover the beans with cold water making sure there is at least 2 inches above the level of the beans. Bring to a boil over medium heat and cook gently until very soft, about 45 minutes. Make sure that the garbanzos are fully cooked and soft or you will have an undesirable coarse-textured hummus. Drain the cooked beans. Transfer the beans to the bowl of a food processor, and process with the lemon juice, salt and 1 cup of water until as smooth as possible. Scrape down the sides of the bowl and add the olive oil and tahini, and process again until completely smooth and creamy. If the hummus is too thick, add a little more water.

Served on small to medium size plate as a dip for kabab.