1
Wrap garlic bulb in foil with olive oil and salt. Roast at 425°F for 10–15 min.
2
Grate onions, squeeze out all the liquid. Mix with herbs, spices, and meat for 2–3 min until sticky.
3
Spread onto the sheet pan, separate into strips with a spatula, drizzle with oil. Roast alongside the garlic 18–20 min, then broil 4–6 min for char.
4
While the kebabs rest, squeeze roasted garlic into a blender with all chutney mayo ingredients. Blend until smooth.
5
Dip flatbread in pan drippings, layer with kebabs and toppings, drizzle with mayo. Roll tight, place seam side down in a lightly oiled pan, toast until crispy.