Cut tomatoes in half,scoop out and discard seeds and chop. Place in a saucepan with cherry tomatoes,4 tablespoons olive oil,vinegar,garlic,basil,oregano,chilli,capers,sea salt and pepper and heat,stirring.
Simmer for 10 minutes,stirring occasionally. There is no need to add water as the tomatoes'own juices will make the sauce.
Cut the lamb,sausage and haloumi into equal bitesized chunks and thread on to skewers with the rosemary sprigs. (If the haloumi starts falling apart,panfry it separately and serve with the lamb skewers.)
With remaining olive oil,brush skewers and grill or pan-fry until browned.
Spoon tomato sugo on to the Lebanese bread,top with lamb,scatter with spinach and serve immediately.