Combine the ground beef, salt cumin, onion powder, rosemary, oregano, garlic, and black pepper. Mix thoroughly until well combined.
Rest the beef kabob mixture in a cooler while you prepare the rest of the ingredients so the flavors can infuse together.
Yogurt Sauce
Combine the yogurt, garlic, and cucumber in a bowl. Place in a cooler for the flavors to meld until ready to serve.
Slaw
Combine the cabbage, carrots, and lemon juice to create a simple salad.
To Cook
Light the grill and preheat to a medium temperature.
Divide the meat into 4 even portions, then gently wrap the beef mixture around each skewer.
Gently place the kebob skewers on the grill and let slowly cook. Tip: To cook the beef all the way through it needs to be a gentle heat so the outside doesn’t overcook, while the inside remains raw. This also helps keep the ground beef from falling apart and off the stick.
When the first side is browned and cooked partway through, turn and cook the other side. The kebob needs to be cooked through or to a temperature of at least 160 degrees F (70 degrees C).
To Serve
Layout the flatbread. Top with the simple slaw, tomato, cilantro, and the cooked kebob removed from the skewer. Drizzle with the yogurt sauce.