To begin, in a large bowl, combine the ground meat, grated onion, minced garlic, cumin, paprika, black pepper, coriander, and salt. Mix thoroughly with your hands or a spoon until the ingredients are fully incorporated. Adding the grated onion keeps the meat moist and juicy, ensuring tender kebabs.

Shape the meat mixture into long, thin kebabs by forming it around wooden or metal skewers. If not using skewers, shape each portion into sausage like rolls. Aim for evenly shaped kebabs for uniform cooking. Set aside while you prepare the grill or preheat a grill pan on medium-high heat.

Brush a grill pan or grill grate lightly with oil to prevent sticking. Grill the kebabs for about 3-4 minutes on each side, or until nicely browned and cooked through. Avoid overcooking, as this can dry out the meat. Set the cooked kebabs aside and allow them to cool slightly.

Place each kebab on a lavash or flatbread, wrapping the bread tightly around the meat. Brush the outside of each wrap with melted butter to help it crisp up when baked.

Preheat your oven to 180°C (350°F). Place the wrapped kebabs on a baking sheet and bake for 10-12 minutes, or until the bread is golden and slightly crisp.

Meanwhile, prepare the yogurt sauce by combining plain yogurt, minced garlic, and a pinch of salt in a small bowl. Set aside for serving.

Warm the tomato sauce and keep it ready to drizzle over the kebabs. A mildly spiced tomato sauce enhances the flavours of the kebab without overpowering it.

To serve, slice each kebab wrap into smaller pieces and arrange on a plate. Drizzle the yogurt sauce and tomato sauce over the slices. Garnish with fresh parsley leaves and grilled chili peppers. Serve immediately for the best experience, allowing the warm, savoury flavours to shine.