Minty lamb koftas with homemade flatbreads

1. Put the lamb mince into a mixing bowl and add the onion, garlic, spices and chopped herbs. Season with sea salt and pepper. Get your hands into the bowl and thoroughly mix everything together. Shape the mixture into 8 fat sausages, making sure they are fairly compact.

2. Take the skewers from the water and insert one into each kofta. Place the koftas in the fridge to allow them to firm up (30 minutes is fine, but longer is better).

3. Light your barbecue so it can flame and settle to a steady, glowing heat.

4. Sift the flour into a bowl. Add the oil, salt and water and bring it together into a dough. Turn the dough out on to a lightly floured work surface and knead for 5 minutes until smooth and elastic. If it is too sticky, dust with flour as you knead. Divide into 8 equal pieces and form into balls. Leave them to rest for 5 minutes.

5. Mix the yoghurt, tahini, lemon juice, cumin and mint together in a small bowl and season to taste with salt.

6. Remove the koftas from the fridge, brush each with olive oil and place on the barbecue grill. Cook for 4-6 minutes a side until cooked through, being careful not to move them too much.

7. While the koftas cook, squash the dough balls into fat discs in your palm. Lightly flour a rolling pin and your work surface, then roll them into rough circles, making them as thin as you can.

8. Remove the koftas from the grill. Place the flatbreads on the grill until lightly coloured and starting to blister – about 30 seconds a side. Stack them on top of one another to keep warm while you finish cooking them all.

9. Serve the koftas with the tahini yoghurt and flatbreads. Salad leaves, slices of lemon and griddled vegetables are great accompaniments to this dish.