Preparation

• Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Have ready four 10- to 12-inch skewers.
• 在一个中等大小的碗里,用手把mb, sofrito, garlic, oregano, 1-1/2 tsp. salt, and 1 tsp. pepper. With damp hands, divide the lamb into four equal portions. Working with one portion at a time and rewetting your hands as necessary to prevent sticking, press the lamb around skewers into sausage shapes about 5 inches long.
• Brush the onion and pepper on both sides with 2 Tbs. of the oil, and season with 1/2 tsp. salt and 1/4 tsp. pepper. Grill, flipping once, until charred in spots and just tender, 8 to 9 minutes total.
• Brush the lamb on all sides with the remaining 2 Tbs. oil. Grill, flipping once, until slightly pink in the center (cut into one to check), about 5 minutes. Remove from the grill and tent with foil.
• Grill the flatbreads, flipping once, until lightly charred, about 1 minute.
• Remove the skin from the onion. Coarsely chop the onion and pepper, and toss with the cucumber. Season to taste with salt and pepper.
• Remove the lamb from the skewers and serve on the flatbreads with the vegetables and tzatziki.