Oven-Baked Lamb Kebab with Tahini & Chopped Salad

Preheat the grill to hot.

Finely chop the onion, garlic and ½ the parsley, then mix with the mince, ½ tsp salt and the cumin, then knead well with your hands for a few minutes, until combined thoroughly.

Grease a round baking tray with a little olive oil and spread the meat mixture evenly onto it.

Mix the Turkish pepper paste, water and olive oil in a small bowl and season with salt and pepper. Pour this mixture over the meat and grill for about 15-20 mins until the meat is cooked through. Remove from the oven and rest for 5 mins before serving.

Meanwhile, finely chop the salad ingredients and remaining parsley and combine with the juice of ½ the lemon and a good pinch of salt and pepper and put to one side. Finely chop the green chilli and set aside for garnish.

Blend or whisk the yoghurt and tahini into a smooth sauce. Finely grate the garlic and mix it through the sauce then put to one side.

To serve, briefly heat the flatbreads under the grill or in a dry pan and serve the kebab in the flatbreads along with some of the cooking juices, chopped salad, tahini yoghurt, pickles and chilli. Drizzle over a little more olive oil and serve with the remaining lemon cut into wedges to squeeze over.