Prepare the kebab mix

• Put the lamb and beef mince in a large bowl.
• Add the grated onion, crushed garlic, chopped parsley, cumin, paprika, sumac, black pepper and salt.
• Knead the mixture with your hands for 3-4 minutes until it becomes sticky and holds together.

Rest the meat

• Cover the bowl and let the mixture rest in the fridge so the flavours develop.

Shape the kebabs

• Divide the mixture into 4 equal portions.
• Shape each portion into a long, flat log around a skewer or by hand, about 2 cm thick.

Grill the kebabs

• Heat the grill or griddle until very hot and brush it with olive oil.
• Grill the kebabs, turning every few minutes, until charred outside and cooked through.
• Let them rest for 2 minutes, then slice into thin strips.

Make the sauce

• Mix the yogurt with tahini and lemon juice.
• Season with a pinch of salt and a little chili flakes if you like.

Warm the flatbreads

• Warm the flatbreads on the grill or in a dry pan for a few seconds on each side so they stay soft and foldable.

Assemble the dürüm

• Spread the yogurt-tahini sauce over each flatbread.
• Layer the sliced kebab, tomato, red onion and pickles down the middle.
• Roll the flatbread tightly into a wrap, tucking in the ends.
• Toast the wrapped dürüm briefly on the hot grill for a crisp outside, then serve.