Click here to discover James’ method for building the ultimate outdoor brick barbecue.
The DIY BBQ Cookbook by James Whetlor (Quadrille, £20) Photography: Sam Folan
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Preheat the BBQ to a medium heat. Place the meat in a bowl and mix with the onion, parsley and spices. Season with half teaspoon salt, then knead for a minute until completely combined. Divide the mixture into eight sausage shapes, then place in the refrigerator until you are ready to cook. They can be threaded onto skewers or cooked like a sausage.
In a bowl, whisk the tahini with the yoghurt, lemon juice and spices until you have a smooth sauce. Season with salt and set aside.
Either thread the meat onto skewers or simply place on the grill and cook like a sausage. Grill for 10 minutes, turning often, until cooked through and beginning to char nicely.
To make the flatbread, put the flour, yeast, salt, olive oil and water into a large bowl and mix with your hands. When the dough has formed together, tip out and knead for 10 minutes.
Return the dough to a greased bowl, cover and allow to prove for one hour, or until it has doubled in size. Divide the dough into 10 pieces, then roll into dough balls in your hands. Once all the balls are made, allow to prove for another hour.
Roll each ball into a rough circle.
Preheat the BBQ to a high heat. Place your flatbreads on the hot grill and cook for three to four minutes, turning once until the breads have puffed up a little and are starting to char. Wrap in a clean cloth to keep warm.
Serve the lamb kebabs with salad on flatbreads, topped with the yoghurt sauce.