Preheat the barbecue for direct cooking.

Combine the cumin, chilli flakes and salt in a bowl.

Cut the meat and fat of the chops into small cubes. In a fresh bowl, combine the diced lamb and fat with two-thirds of the spice mix. Rub all over the meat, reserving the extra spice mix for cooking.

Thread the meat onto skewers, alternating every so often with a piece of the fat. Cook on the barbecue for around 5 minutes each side, sprinkling with the spice mix now and then.

The skewers are ready when they’re cooked through and caramelised. Serve on a flatbread.

Eat immediately and enjoy.