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Preheat the grill: Set your oven grill (broiler) to high heat.
Make the kebab mix: In a large mixing bowl, combine the mince, red pepper, red onion, garlic, spices, salt, cornflour, and chopped fresh coriander. Mix thoroughly until well combined.
Prepare the tray: Line a baking tray (approx. 30 x 20cm) with baking parchment. Transfer the mince mixture to the tray and press it out evenly to fill the tray.
Score the kebabs: Use a knife to divide the meat into 8 strips, then score each strip diagonally to create a decorative pattern (this helps them cook evenly and adds visual appeal).
Grill: Optional: Lightly brush or spray with oil for better browning. Place the tray under the hot grill and cook for 6–8 minutes, or until the top is browned, caramelised, and cooked through. No need to flip.
Make the dip: In a small bowl, mix together the yoghurt, sugar, mint, and lemon juice. Stir well and chill until ready to serve.
Serve: Slice or lift out the kebab strips and serve inside pitta breads or wraps with salad and the mint yoghurt dip.