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Combine lamb mince with minced garlic, cumin, coriander, smoked paprika, oregano, cinnamon, onion salt, cayenne, salt, and pepper. Shape into a tight oval log, ensuring no air pockets.
Wrap each kebab log tightly in foil and refrigerate 30 mins if you have time.
Preheat the air fryer to 180°C. Place the wrapped kebab log in the air fryer basket and cook for 20-25 minutes, turning halfway through, until cooked through.
Meanwhile, prepare the marinade by mixing yogurt, lemon juice, olive oil, cumin, coriander, garlic powder, and salt.
Once cooked, unwrap the kebabs, brush with the marinade, return to the air fryer at 200°C for an additional 3-5 minutes to crisp up, turning as needed.
For the tzatziki, grate the cucumber and squeeze out excess liquid. In a bowl, combine yogurt, garlic, olive oil, lemon juice, salt, and pepper. Stir in the cucumber and chill until ready to serve.
Slice the kebab meat thinly and serve on flatbreads with lettuce, tomatoes, olives, onions, tzatziki, and chilli sauce.
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