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1
Slice meat into very thin slices, about 4 to 5 cm (1 1/2 to 2 inches) long and place in a large, non-reactive bowl.
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2
Add all the spices.
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3
Chop the garlic cloves very finely and slice onion into thin half-rings.
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4
Add to the meat together with lemon juice and olive oil.
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5
Do not add any salt at this stage; salt the meat after cooking it.
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6
Mix well and place bowl in the fridge.
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7
Leave meat to marinate for several hours; I marinated it overnight.
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8
For the tzatziki, roughly grate cucumber or dice it very finely.
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9
Put in a colander, sprinkle with 1 tablespoon of salt and leave to drain for about 30 minutes.
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10
Place in a clean kitchen towel and squeeze as much water out as you can.
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11
Mix cucumber, yogurt, lemon juice, grated garlic cloves and finely chopped dill in a bowl.
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12
Adjust seasoning with salt and pepper.
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13
Preheat oven to 200 degrees C (390 degrees F).
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14
Heat a large pan and cook meat on high heat until cooked through.
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15
It will not take long.
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16
Salt meat to taste.
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17
In the meantime, place flat bread in the hot oven for about 23 minutes, until heated through and lightly crisp on top.
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18
Take it out and quarter it.
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19
Cut each piece horizontally (dont cut through) to create a pocket.
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20
Smear the inside of the bread with some tzatziki, add some onion and tomato slices, some shredded red cabbage and the meat.
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21
Serve with more tzatziki and vegetables on the side.
