Shave the ribeye thin and add to a ziplock bag
Add the garlic, mint, cumin, coriander, pepper cinnamon, salt, lemon juice and olive oil to the bag, press out the air, close and massage to fully coat. Allow to marinade at least 30 minutes
While the meat marinades de-seed and chop the peppers into 1cm pieces
Heat some olive oil in a large pan on medium high heat til shimmering. Add the meat and stir fry til mostly browned, Use a slotted spoon to remove from the pan, leaving the juices
add the peppers to the pan with some more salt, saute until they begin to soften- 3-5 minutes.
Return the meat to the pan and continue to cook another 3-5 minutes, stirring frequently
Remove the pan from the heat, dump in the grilled and chopped halloumi and toss to combine.
Spoon the meat and pepper filling into the buns, don't be shy with the juices! Top with the yogurt sauce, pickled onions, fresh chopped mint and parsley