Pop the skewers into a bowl or glass of cold water and set aside to soak. This will help stop them catching and burning when you fry the lamb.

Next, make the flatbread dough. Tip the flour into a large bowl, reserving 1 tbsp. Add a pinch of salt and 1 tbsp olive oil. Pour in 4 tbsp cold water. Mix and knead into a smooth dough, adding extra water if needed. Cover and set aside to rest.

Peel the red onion and slice it into wedges. Trim the courgette and cut it into bite-size pieces. Add the onion and courgette to a bowl and tip in the diced lamb. Pick and finely chop the rosemary leaves and add them to the bowl. Zest in the lemon and add a pinch of salt and pepper. Drizzle in 1 tbsp olive oil and toss to coat the veg. Set aside.

Pour the yogurt into a bowl. Peel and grate in the garlic. Squeeze in the juice from half of the lemon. Add a pinch of harissa powder (it's hot, so add as much or as little as you prefer) and stir well.

Slide the herb-marinated lamb, onion wedges and courgette pieces onto the skewers.

Dust your worktop with the reserved 1 tbsp flour. Pat the flatbread dough into 2 balls, then roll them out as thinly as possible – they should be about the size of a dinner plate. Place a frying pan on a high heat. When hot, lay a flatbread in the pan and cook for 1 min on each side, till golden brown and bubbled. Repeat with the other flatbread. Wrap the flatbreads in a clean tea towel to keep warm.

Give the frying pan used to cook the flatbreads a quick wipe, and return to a medium-high heat. When the pan is hot, add the lamb skewers. Fry for 10-12 mins, turning every 2-3 mins, till the lamb is cooked through.

Tip the rocket into a bowl and squeeze over the remaining lemon juice. Toss to dress. Pop the flatbreads on a couple of plates and top them with the fried lamb and veg. Drizzle over the harissa yogurt and serve with the rocket on the side.