• Preheat your oven on the grill setting to 430F/220C.
• Cut the meat into slices and season well with salt, pepper and cumin and skewer the meat.
• Grate the peeled and cleaned onions into a paste and combine half of it with olive oil. Use this mixture to coat the skewers, then place them in the oven to cook on the middle rack.

  Leave to cook for 20 minutes, turning often so they cook evenly.
• Crush the garlic into the yoghurt and add in the parsley, salt and prepper and stir until well-mixed. Set aside and continue with assembling the dish.
• Partially slice the flatbreads in half, forming pockets for the meaty filling. Drizzle the inside with olive oil and prepare the tomatoes by washing and dicing them.
• Shred the red cabbage and cucumber and slice the onion finely.
• Arrange the vegetables on a serving platter and warm up the flatbreads on the oven door during the last few minutes of the meat cooking.
• Remove the meat and flatbreads from the oven, take the meat off the skewers and begin filling each flatbread pocket with it and the shredded vegetables. Drizzle with garlic sauce and serve with rice and/or a salad.

Enjoy!