Preheat the oven to 220C/430F/Gas 7.
For the kebabs, place all the kebab ingredients in a large bowl. Season generously with plenty of salt and freshly ground black pepper and mix together really well.
Divide the mixture into eight rough sausage shapes then put each onto a skewer, ensuring they are firmly wrapped around the skewers. Refrigerate until ready to use. In the meantime, prepare the flatbreads and dressing.
When you're ready, heat a large frying pan or flat griddle until smoking hot and cook the kebabs for 4-5 minutes or until cooked through.
For the flatbreads, place the flour in a bowl and mix in the sugar, salt, oregano and chilli flakes.
Make a well in the centre of the flour mix and pour in the dried yeast. Add enough of the tepid water to form a rough dough.
Drizzle the olive oil over the dough and knead for about ten minutes. Divide into four balls and then roll out into long ovals.
Place the flatbreads on lightly greased baking trays that have been pre-heated in the oven. Prick all over really well then place in the oven and cook for three minutes on each side.
For the dressing, place all the dressing ingredients into a blender and blend to form a smooth paste.
To serve, lay a flatbread on a serving plate with a couple of kebabs on top, drizzle with the dressing and garnish with some of the lemon-soaked onions and fresh mint leaves.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
James Martin is joined by chefs Tom Kitchin and Luke Matthews, and guest Mary Berry.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.