Lamb Koftas in fresh flatbread

Place all the ingredients (except flour/oil/water) plus a generous pinch of salt and pepper into a food processor and gently pulse until lamb resembles a rough mince and everything is well mixed.

Form mince into koftas using wooden or metal kebab skewers and chill in fridge for 30 mins to firm up.

Heat grill to a medium-high heat and place kebabs at a medium height beneath, cooking for 15-20 mins, turning occasionally until cooked through and lightly charred.

While koftas are cooking, place sifted flour on a smooth surface, season with salt, make a well in the middle and add the oil and just enough water to bring together into a dry dough. Knead until smooth. If the dough seems sticky add a bit more flour.

When smooth, roll the dough out to about 2mm thickness and place into a pre-heated, dry frying pan set over a high heat. Fry for 2 mins until slightly puffed up and beginning to colour, then flip and cook for a further 45 secs-1min.

Remove flat bread, spread mixed leaves and parsley on top plus any condiments, then lay koftas on top. Wrap the flatbread and enjoy!!