Mix strong bread flour, yeast, sugar, and salt in a bowl.
Gradually add 200ml water and knead for ten minutes until smooth.
Place dough in a bowl, cover, and let rise for one hour.
Preheat the oven to 200°C and grease a baking sheet.
Roll dough to 3mm thickness, cut ovals, and bake for 6 minutes.
Simmer 50g sugar and 150ml water into a thick syrup.
Add ginger, chilli, garlic, rice wine vinegar, and fish sauce; boil then simmer.
Blend the chilli sauce until smooth and chill in the fridge.
Blend chickpeas, tahini, garlic, olive oil, coriander, and lemon juice for hummus.
Preheat the grill to high.
Mix minced lamb and kebab spices by hand until combined.
Shape the lamb mixture into sausages around metal skewers.
Grill skewers for 12 minutes, turning halfway until cooked.
Mix spring onions, tomatoes, jalapeños, cucumber, lettuce, and coriander for salad.
Serve lamb kebabs with pitta bread, salad, chilli sauce, and hummus.