Directions:

• To make the pitta bread, mix all the dry ingredients together in a large bowl. Add half of the warm water, and then gradually add the rest of the water, along with the oil.
• Knead for 5 minutes, then cover and leave for 1 hour until it's doubled in size.
• Divide into 5 rolls and leave for another 10 minutes covered with a cloth.
• To cook the pitta breads, heat a heavy pan on a medium heat. Roll out each roll into a round pitta shape. Fry in the pan on each side for 3-4 minutes until light brown on each side.
• To make the kebabs, fry the chopped onion with the olive oil, for 5 minutes over medium heat, until soft but not brown.
• Allow the onions to cool to room temperature then add the chopped shrimp, fresh herbs and spices. Combine all the ingredients to a smooth mass.
• Take 50–60g/1¾–2¼oz of the mixture and create a kebab shape in your hands using a bit of olive oil so it doesn't stick. Repeat for all the mixture.
• Cook in a heavy pan over medium heat, browning all over and making sure they don’t overcook!
• To make the amba yoghurt, in a bowl mix the amba powder with the yoghurt, then season with salt and pepper to taste. Set aside.
• To make the tomato salsa, combine all the ingredients together in a bowl.
• Add the onion, red and green chilli and lemon to the kebab pan, and cook until soft and charred.
• To serve, lay the pitta breads flat on a platter – don't slice them – and top with the kebabs, yoghurt and salsa.