Preheat a barbecue or heat a griddle pan over high heat.
Soak eight bamboo skewers in cold water.
Mix minced lamb, onions, garlic, chilli flakes, parsley, salt, and pepper by hand.
Mould the mixture into eight long shapes around the soaked skewers.
Combine yoghurt with mint, salt, and pepper in a small bowl.
Shred the carrots and kohlrabi into thin strips using a mandolin.
Toss the shredded vegetables with a pinch of salt.
Heat sunflower oil, fry cumin until sizzling, then mix into salad with lemon juice.
Brush kofta and grill with oil then cook for 5 minutes until browned.
Serve kofta on plates with yoghurt, sliced tomatoes, and the salad.