Flatbreads

1. Take a bowl and add the yogurt, the self-raising flour and the salt. Knead everything until you have a nice dough and possibly add flour if it’s too wet.
2. The dough does not have to rise and is immediately ready for use. Make nice even balls and you can now prepare the bread in various ways.
3. You can roll them out on a work surface with flour and then bake in a pan with olive oil. This way they stay flat and you can roll them up.
4. I took an aluminum bowl for the flatbread bowls I made and placed it on the barbecue and then put the rolled dough over it. This way you get a bowl shape. You have to be careful that they don’t t burn because it goes really fast. They don’t stick to the bowl because off the heat, remove them after about 2 minutes. Cook them a little further above the indirect part of the barbecue by closing the lid at a temperature of around 180℃. However, do not leave them in too long as they will harden and you would not like the taste.

Kebab and general prep

1. Place the minced lamb meat in a bowl and crush two cloves of garlic into the bowl.
2. Then add all ingredients to the meat except the smoked paprika and mix well.
3. Add salt and freshly ground pepper to taste but don't be too careful with the pepper .
4. Cover the minced lamb and put it in the fridge for about an hour.
5. Take metal skewers or satay sticks, but you first have to put them in the water for 10 minutes. Knead the minced lamb onto the skewers and sprinkle on both sides with smoked paprika powder. This way you get a nice lamb skewer.
6. Take a bowl and add the Greek yogurt.
7. Chop a few leaves of mint and add it into the yogurt together with lemon juice, salt and freshly ground pepper and stir well. Taste and adjust if necessary.
8. Clean and grate the carrot, remove the seeds from the pomegranate for a delicious bite in the dish.
9. Wash the lettuce or take a bag of mixed lettuce.

Cooking the kebabs

1. Get the barbecue ready and provide a direct and indirect zone of around 180℃.
2. Place the lamb kebabs above the direct side off the grill for about 2 minutes per side when the meat comes off the grill.
3. Move the lamb kebabs to the indirect part of the barbecue and wait until the core temperature is around 70℃.
4. Take the flatbread and fill it with the lettuce, carrot, parsley and put the kebab skewer on top and finish with the Greek yogurt and finally sprinkle the pomegranate seeds over it.

Good luck with making this dish and lots of Grillfun !!!!