Jersey Lamb Kofta with Mint-Yogurt Sauce and Flatbreads

**Prepare the Kofta:** In a large bowl, combine the ground lamb, chopped red onion, minced garlic, chopped mint, chopped parsley, cumin, coriander, paprika, cayenne pepper (if using), salt, and pepper. Mix well with your hands until all ingredients are evenly distributed.

Shape the Kofta: Shape the mixture into small, elongated meatballs (kofta). You can thread them onto skewers for easier grilling, if desired.

**Make the Mint-Yogurt Sauce:** In a small bowl, combine the plain yogurt, chopped mint, lemon juice, minced garlic, salt, and pepper. Stir well and refrigerate until ready to serve.

**Prepare the Salad:** In a medium bowl, combine the diced tomatoes, diced cucumber, and thinly sliced red onion. Drizzle with olive oil and lemon juice. Season with salt and pepper to taste. Toss gently.

**Grill the Kofta:** Preheat your grill to medium heat. Grill the kofta for about 8-10 minutes, turning occasionally, until cooked through and slightly browned on all sides. Internal temperature should reach 160°F (71°C).

**Warm the Flatbreads:** While the kofta are grilling, warm the flatbreads in a dry skillet or on the grill for a few seconds per side, until pliable and slightly toasted.

**Assemble and Serve:** Serve the grilled lamb kofta with warm flatbreads, a generous dollop of mint-yogurt sauce, and the simple tomato-cucumber salad. You can also add a drizzle of olive oil and a sprinkle of fresh mint to the kofta for extra flavor.