Get the BBQ fired up, then finely chop the parsley stalks.

Start by adding the lamb mince to a bowl along with the cumin, parsley stalks and grated garlic. Season with salt and pepper then mix with your hands for 3 mins, this is important for the texture of the kofte. Peel and cut the onions into 8. With damp hands, weigh the lamb mix into 60g balls. then mould the lamb mix into oblongs, then thread onto the skewers. Pop onto a plate, and refrigerate while you prep the rest.

For the glaze, mix the honey with sumac and the juice of ½ a lemon. Cut the remaining lemon halve into wedges for serving. Toss the onions in oil, salt and pepper, then chuck onto the BBQ. Cook for 6-8 mins, until soft and charred. Then put back in the bowl and toss with a couple tbsp of the honey glaze.

To a bowl, add the yoghurt, tahini, juice from the remaining lemon and season with salt and pepper — loosen with cold water if needed. Roughly chop the parsley.

Get your kebabs onto the heated grill, then cook for 6 mins until cooked through and charred. Spoon or brush the glaze over the kofte until nicely coated, then remove onto a plate. Warm the flatbreads.

Spread the tahini yoghurt on the flatbread and top with the kofte, onions, parsley, pomegranate seeds and a bit more sumac, if you like.