Wrap kebabs
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Makes 4
- Dietary
- Nut-free
All the aromatic flavours of a classic kebab sandwiched together using slices of tortilla wraps. These viral wrap kebabs are best served on a bed of homemade tzatziki.
Each serving provides 710 kcal, 41.7g protein, 67.9g carbohydrate (of which 9.3g sugars), 28.8g fat (of which 8g saturates), 6.1g fibre and 2.45g salt.
Ingredients
For the wrap kebabs
- 500g/1lb 2oz beef mince
- 1 garlic clove, crushed
- 1 small onion, finely chopped
- 10g/⅓oz fresh coriander, leaves picked and stalks finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sweet smoked paprika
- 1 tbsp harissa paste
- 8 large tortilla wraps
- 1–2 tbsp oil, for frying
- sea salt and freshly ground black pepper
For the tzatziki
- 40g/1½oz cucumber, grated
- 200g/7oz natural yoghurt
- 5g/¼oz fresh mint, finely chopped
- 1 tsp fresh lemon juice
- salt
For the harissa mayo
- 60g/2¼oz mayonnaise
- 15g/½oz harissa paste
Method
To make the wrap kebabs, combine the beef mince, garlic, onion, coriander stalks, spices and harissa in a mixing bowl. Use a fork or clean hands to mix all of the ingredients together really well. Season with salt and pepper.
Use a sharp knife to cut the curved edges off of the tortilla wraps to form 8 squares of equal size. Place the first square on a board and spoon on ⅐ of the beef mixture.
Using the back of a spoon or clean hands, spread the beef evenly over the wrap ensuring you go right to the edge. Place the next wrap square on top pressing down slightly to ensure the beef mince is well sandwiched between the two wraps.
Repeat the process with the remaining beef mixture and wrap layers until all the ingredients are used – you will finish with a wrap square on top.
Using a large, sharp knife, cut the stacked wraps into 4 equal strips. Turn each strip onto its side (so the beef and wrap layers are facing up). Press the strips together into a block and thread 4 skewers through the strips, making sure they are spaced evenly apart. This will secure the layers in place. Cut in between each skewer to form 4 kebabs – see our social video for tips.
Heat the oil in a large frying pan over a medium-high heat and add the kebabs, ensuring they have good contact with the pan (cook in batches or trim the skewers using sharp scissors if required).
Fry for 2–3 minutes until the meat begins to caramelise. Turn and cook on the remaining 3 sides, for 2–3 minutes each.
Meanwhile, to make the tzatziki, place the grated cucumber in kitchen roll or a clean tea towel and squeeze out the excess water. Add to a bowl with the yoghurt, mint, lemon juice and a pinch of salt and mix well. Set aside until ready to serve.
To make the harissa mayo, combine the mayonnaise and harissa in a bowl.
Remove the kebabs from the heat once they are cooked on all sides. Spoon the tzatziki onto a serving platter or plate and place the kebabs on top.
Drizzle over the harissa mayo and finish with a generous scattering of the coriander leaves.
Recipe tips
Be prepared for this recipe to take slightly longer than the viral videos show – although a super simple method, the layering of meat and wraps takes a bit of time but is well worth the effort.
Cut the wrap trimmings into smaller pieces and swason with salt and pepper, drizzle with oil and air fry at 160C for 5–8 minutes, shaking occassionally.
