Directions:

• Mince the lamb chunks using a mincer and transfer to a large bowl. Alternatively, pulse in a food processor until chopped very finely.
• Season well with salt and pepper and add the tatli biber salçası and pul biber. Mix together then shape into eight koftas using your hands. Chill in the fridge for around 30 minutes–1 hour.
• To make the sauce, heat the oil and butter in a non-stick sauté pan. Add the chopped tomatoes and garlic and cook for a few minutes, pressing down with a spoon to mash the tomatoes into the pan. Add the tatli biber salçası, season well with salt and pepper and add 2–3 tablespoons water. Cook over a low-medium heat for around 6–8 minutes, stirring occasionally, until reduced. Check the seasoning, adding a pinch of sugar and little more water if needed. Remove from the heat and stir in the mint.
• To make the garlic butter, melt the butter in a small pan (or a bowl in the microwave) and stir in the crushed garlic and some seasoning. Set aside.
• Heat a large griddle pan until hot (or prepare your barbecue). Add a drizzle of oil and, once hot, grill the kebabs over a medium-high heat for 10–12 minutes, turning frequently until cooked through.
• Brush the lava (or wraps) generously with the garlic butter. Carefully remove the kebab meat from the skewer and place two koftas onto each lava. Wrap the meat in the bread, then cut into 2cm-wide pieces. Skewer back onto kebab sticks and griddle again in the hot griddle pan for a couple of minutes on each side.
• Transfer the kebabs to serving plates, top with the tomato sauce and serve with salad and yoghurt dip alongside. Garnish with pomegranate seeds, if you like.