Preheat the oven to 220°C.
Mix lamb, onion, marjoram, mint, chilli powder, and cardamom in a bowl with seasoning.
Shape the mixture into eight sausages on skewers and refrigerate.
Grill or fry the kebabs for 5 minutes until fully cooked.
Combine flour, sugar, salt, oregano, and chilli flakes in a bowl.
Add yeast and water to the dry ingredients to form a dough.
Knead the dough with olive oil for ten minutes and roll into four ovals.
Bake flatbreads on pre-heated trays for three minutes on each side.
Blend yogurt, tahini, lemon juice, garlic, coriander, and oil into a smooth paste.
Serve kebabs on flatbreads topped with dressing, red onion, and fresh mint.