Prepare the kofta. Place the turkey in a large mixing bowl. Add the pistachios, chili powder, cumin, paprika, salt, lemon zest and mint. Use your hands to gently and evenly mix in the spices. Divide the mixture into 4 balls, then evenly press the meat around 4 metal skewers, creating long sausages. Cover and refrigerate until ready to use, up to one day in advance...the earlier you do it the more flavorful the meat will be.

Make the salad. Chop the cucumbers into a ½-inch dice and place in a bowl. Halve the cherry tomatoes and add to the cucumber. Toss in the sliced red onion and Feta cheese. Drizzle the top of the salad with the lemon juice and olive oil and toss well to evenly coat. Sprinkle the top of the salad with the fresh mint, and salt and pepper to taste, and set aside at room temperature for up to one hour.

Make the yogurt sauce. Whisk the yogurt, grated cucumber, lemon juice, mint, salt and cumin together in a small bowl. Cover and refrigerate until ready to use.

Cook the meat. Grill it directly over hot coals or gas grill for 8 minutes per side, or until cooked through. Alternately, place the oven rack 4 inches below the broiler and broil for 8 minutes per side, or until cooked through. Remove the meat from the skewers and break up into chunks.

To serve, pile the meat, salad, and yogurt sauce over warm flatbread.