Begin by preheating the oven to 200°F. Combine all meat ingredients, knead well, and store in the fridge for 1 hour.

Put water in a small bowl and keep it next to you. Divide the meat into 3 equal parts. Gently form the mixture into small patties around the skewers using your fingers. Tip: Dip your hands in this water frequently while skewering the meat. The water will help keep the mixture from breaking.

Get your 3 gluten-free tortillas. Wet both sides. Submerge your hand in the water and make sure the water touches all sides of the tortillas. Put the meat between the tortilla and wrap it with the skewer. After wrapping in several layers, gently pull the skewer and continue wrapping. Keep your finished wraps aside and move on to the next tortilla.

Cut the lamb meat wraps into 1 1/2-inch rolls. Transfer each meat roll to your oven-safe pan and bake for 1 hour. You can use the time you wait while they are baking to prepare the yogurt sauce. Tip: Cut off the two ends of the rolls with a knife. There will be just a surplus of bread that is not needed.

Get a medium-deep bowl. Add Greek yogurt and salt to it. Crush the garlic and add it too. Finally, add water and whisk for 2 minutes until well combined and set aside.

In a small saucepan over medium heat, add tomato paste, butter, dried thyme, and water and stir until all are dissolved. You may add more water until you achieve a sauce-like consistency. Set it aside.

Place the baked lamb rolls around the plate on their side. Cover the rolls with our yogurt sauce. Drizzle the tomato sauce over the yogurt. Garnish the plate with dried mint as desired and roasted hot pepper.