Place the skewers in cold water to soak (this helps
stop them burning during cooking). Peel and
crush the garlic. Finely grate the zest from the
lemon. Mix the garlic with half the lemon zest
and squeeze in the juice from 1 lemon half. Add
1 tsp cumin, a pinch of salt and pepper, then the
lamb. Stir to coat. Set aside to marinate while you
prepare the rest of the dish.
Scoop out 2 tsp of the flour and reserve for rolling
out. Sift the remaining flour into a large bowl. Add
1 tsp baking powder. Make a well in the middle,
add 1 tbsp olive oil, then gradually mix in 2-3 tbsp
warm water, 1 tbsp at a time, till the mixture forms
a smooth dough.
Tip the dough out and knead for 2 mins till smooth
and elastic. Return to the bowl, cover loosely with
a tea towel and leave to rest.
Peel and thinly slice the onion and put it in a bowl.
Halve the cucumber vertically and thinly slice.
Peel the carrot and cut into matchsticks. Add both
to the onion. Squeeze in the remaining lemon
juice. Add the remaining zest. Stir and set aside.
Chop the mint leaves (discard the stalks) and stir
them into the yogurt. Set aside.
Thread the lamb onto the skewers and grill for
8-10 mins, turning once or twice, till browned
and cooked through.
While the lamb kebabs cook, divide the dough
into 2 pieces. Dust your work surface with the
flour you reserved in step 2 and roll them out into
flat rounds. Heat a dry frying pan or griddle for
2-3 mins till smoking hot. Cook the flatbreads
1 or 2 at a time, for 2 mins on each side till lightly
charred and puffed up
Serve the lamb kebabs on top of the breads, with
the salad and a dollop of minty yogurt.