From: Executive chef Matthew Tropeano, Pain D’Avignon, Hyannis, MA. Yield: 4 servings.

Kefta:
8 oz. ground lamb
8 oz. ground beef
1 tsp. ground cumin
1 tsp. paprika
1 tsp. dried oregano
1 tsp. garlic powder
***
12 bamboo skewers, soaked in water prior to grilling

Tzatziki Sauce:
1 cup plan Greek yogurt
1/4 cup chopped mint
1/2 cup feta
1 Tbsp. harissa or any hot sauce
***

2 cups mixed greens
½ red onion, julienne
¼ cup baby heirloom tomatoes
4 pieces flatbread, grilled

For kebabs: Mix all ingredients and form into 1½ oz. balls. Skewer 3 meatballs on each bamboo skewer. Refrigerate.

For tzatziki sauce: Blend all ingredients and reserve.

To assemble: Grill the kefta over medium heat. While grilling, mix the greens, onion and tomatoes in a bowl with 1 Tbsp. tzatziki sauce.

Warm fresh-baked flatbread and place on plate. Top with the salad, then place kefta over the salad. Drizzle with a bit more tzatziki sauce.