We could never argue with meat on a stick and these ready-to-cook lamb koftas are everything you need for summer ease. Chuck them in a pan, grill them on the barbie, however you go about it, you'll have dinner wrapped up in a flatbread in 20 tiny minutes. A tangy, sumac-tossed slaw on the side lands it all perfectly.
Heat ½ the oil in a frypan over medium-high heat. Add saltbush lamb koftas and cook, turning occasionally, for 8 minutes or until golden and cooked through. While koftas are cooking, continue with step 2.
Thinly slice cabbage. Halve cucumber lengthways and slice diagonally into half-moons. Pick mint leaves from their stems.
Place yoghurt, sumac, white wine vinegar, honey, remaining oil, salt and pepper in a bowl and mix to combine.
Heat a frypan over high heat. Add souvlaki breads, one at a time, and cook for 30 seconds each side or until warmed through.
Place cabbage, cucumber, mint and ½ the yoghurt dressing in a bowl and toss to combine. Season to taste with salt and pepper.
Divide kofta and slaw between plates and serve with flatbreads. Drizzle with remaining sumac yoghurt to serve.