Cut the lamb steaks, red onion and capsicum into 2-3cm cubes. In a food processor, blend all of the harissa paste ingredients. Pour the harissa paste over the lamb steaks and mix to evenly coat. Thread the lamb, red onion, capsicum and cherry tomatoes onto the skewers. Refrigerate for an hour to marinate.
While the kebabs are marinating, prepare the tzatziki and flat bread. For the tzatziki; in a bowl combine the Greek yoghurt, lemon juice, garlic and cucumber. Add the finely chopped mint and season with salt, stir to combine. Refrigerate until required.
To make the flatbreads; sift the self-raising flour, baking powder and sea salt into a large bowl. Make a well in the centre and add the natural yoghurt, combine the mixture into a dough. Turn out onto a lightly floured surface and knead for a couple minutes. Divide the dough into 5 portions and roll each portion out to a 5mm thickness. Tear off 5 squares of baking paper, large enough for each flatbread to sit on. Brush a square of baking paper with olive oil, lay a flatbread on top and finish with brushing olive oil on to the flatbread, repeat with the remaining flatbreads.
Set up your barbecue for direct cooking. Please refer to your handbook for further instructions. Preheat your barbecue for barbecuing.
Remove the kebabs from the refrigerator. Once the barbecue has preheated, adjust the burner control(s) to medium. Place the kebabs on and cook for 8 minutes, rotating every two minutes. Lay the flatbreads face down on the grill with the baking paper on top, cook the flatbreads, I to 2 minutes on the first side, flip over, removing the baking paper as you flip and cook for a further 6 minutes, turning every minute.
Serve the kebabs and flatbreads warm with the tzatziki.