Grilled Lamb Kofta Kebabs with Pistachios and Spicy Salad Wrap

4 shishkebab skewers (metal or pre-soaked bamboo skewers)

Ingredients:
1 pound trimmed shoulder or neck fillet of lamb, chopped into 1-inch chunks
2 heaping T fresh thyme leaves
1 level T ground chili pepper
1 level T ground cumin
4 level T sumac, or 1 lemon, zest finely grated
sea salt and freshly ground black pepper
a good handful shelled pistachio nuts

a few handsful mixed salad leaves, such as romaine, endive and arugula, washed, spun dry and shredded
a small bunch fresh mint, leaves picked
1 red onion, peeled and very finely sliced
1 lemon
a bunch of fresh flat-leaf parsley, leaves picked
extra virgin olive oil

4 large flatbreads or tortilla wraps

4 heaping T plain yogurt

Preparing the lamb:
Place the lamb in a food processor with most of the thyme, chili, cumin and sumac (reserving a little of each for sprinkling over later), a little salt and pepper and all the pistachios. Put the lid on and keep pulsing until the mixture looks like ground meat.

Divide the meat into 4 equal pieces. With damp hands, push and shape the meat around and along skewers. Press little indents in the meat with your fingers as you go - this will give it a better texture when cooked.

Grill the kebabs until nicely golden on all sides.

Preparing the salad:
In a bowl, mix the salad leaves and mint. In another bowl, combine the sliced onion with a good pinch of salt and pepper and a squeeze of lemon juice (the acidity will take the edge off and lightly pickle the raw onion). Scrunch this all together with your hands, then mix in the parsley leaves. Right before serving, dress the salad leaves and mint with a splash of extra-virgin olive oil, a squeeze of lemon juice and some salt and pepper.

Warm the flatbreads for 30 seconds on the griddle pan or under the broiler right before serving.

Assembly:
Top each warmed flatbread with some dressed salad leaves and onion. Slip cooked kebabs off their skewers onto the flatbreads - you can leave them whole or break them up. Sprinkle with the rest of the sumac, cumin, chili and fresh thyme, and a little salt and pepper. Toss the salads, grilled meat and juices together on top of the flatbreads and drizzle with some of the yogurt and extra virgin olive oil, roll up and enjoy.

Serves 4