Grilled Lamb Kebabs with Pistachio

Ingredients (continued):
-- Extra virgin olive oil for drizzling
-- 4 large flatbreads or tortilla wraps
-- 4 heaped tablespoons thick yogurt

1.) Combine the meat, lemon zest, pistachios, most of the thyme, chili, and cumin, plus a hefty pinch of salt and pepper into a food processor, and pulse the meat until it looks ground. If the meat is already ground, pulse only the pistachios until broken into pieces, then mix them into the meat with the rest of the spices. Divide the meat into 4 pieces and press them around grilling skewers into logs for grilling.

2.) In a large bowl,, combine the red onion with the lemon juice and a pinch of salt and pepper. Toss the greens, mint leaves, and parsley leaves on top, but do not toss to mix. The red onion will mellow and slightly pickle in the lemon juice in the meantime.

3.) Cook the kebabs on a cast iron grill pan, under a broiler, or on a grill until golden and cooked through. Near the end of cooking, warm the flatbread with the meat for 30 seconds or so.

4.) While the meat is resting momentarily, drizzle the greens and herbs with olive oil. Toss with the red onions in the bottom of the bowl and divide among the warmed flatbreads. Top with the meat, as logs or broken up into pieces, then top with the yogurt and some of the reserved spices. Drizzle with olive oil, if desired.