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1
Trim the excess fat from the leg of lamb and cut into 1-inch cubes.
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2
To make the marinade, place all of the marinade ingredients in a bowl, whisking to combine, then pour over the lamb, massaging the marinade into the meat.
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3
Seal in a large resealable bag and refrigerate for at least 4 hours or up to 24 hours.
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4
To make the tomato-cucumber salsa, combine the tomatoes, cucumber, and mint in a bowl and gently stir together.
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5
Season with salt and pepper and set aside.
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6
Thread the lamb cubes onto metal or wooden skewers (if using wooden skewers, soak them in water for 20 minutes first).
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7
You should have 12 to 15 skewers, depending on their size.
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8
Toss the whole green onions and chiles with a bit of olive oil and season with salt and pepper.
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9
Prepare a grill for direct cooking over medium-high heat.
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10
Grill the lamb to medium-rare, turning as you grill to get a nice char.
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11
Grill the chiles and green onions until charred and blistered.
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12
Add the flatbread to the grill for just a minute, turning once, to warm through.
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13
In a bowl, stir together the yogurt, lemon juice, 1/2 teaspoon salt, and cumin.
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14
Sprinkle the sumac onto the tomato-cucumber salsa.
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15
Set out both as toppings and serve everything family-style.
