Heat 1 tsp of the oil in a small pan. Dice 1 of the red onions and add it to the pan. Cook over a medium heat for 8-10 minutes or until softened but not coloured, then remove to a plate to cool.
Place the lamb mince in a bowl and combine with the cumin, 2 tsp mint, chilli, garlic and cooled onion. Season to taste, then shape into 24 ovals. Place 3 of these on each skewer with 2 pieces of halloumi inbetween. Cover and place in the fridge for 30 minutes to firm up.
Meanwhile, slice the second red onion. Combine with the tomatoes, lemon juice, red wine vinegar and olive oil, then season to taste and set aside. Combine the yogurt with the cucumber and remaining mint, then set aside.
Once the lamb skewers have chilled, heat a griddle pan over a medium/high heat. Brush the remaining oil over the skewers and place on the griddle pan (you may need to do this in two batches). Cook for 3 minutes on each side or until just cooked through and keep warm.
Once all the kebabs are cooked, divide them between 4 plates and top with the tomato salad and the cucumber yogurt.
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