Open Lamb ‘Kebabs’
Ingredients
1 red onion, finely sliced
1 lemon, juiced
2 tbsp tahini
2 tbsp olive oil
1 tsp sweet smoked paprika
1 (400g) tin chickpeas, drained and patted dry
1 pinch sea salt
400g minced lamb (we used 10% fat)
4 mini soft flour tortillas
1 tsp ground cumin
1 tsp ground coriander
8 pickled green chillies
100g feta, crumbled
½ iceberg lettuce, shredded
300g mixed salad (optional)
4 servings
Calories~663 kcal
Protein~34 g
Carbs~44 g
Fat~39 g
Fiber~9 g
Sugar~6 g
Total recipe
Calories~2,650 kcal
Protein~135 g
Carbs~175 g
Fat~155 g
Fiber~35 g
Sugar~22 g
Method
Step 1
Put the onion in a small bowl with half the lemon juice and a pinch of salt; leave to pickle. In another small bowl, mix the tahini with the remaining lemon juice. Stir in water, 1 tbsp at a time, until silky smooth.
Step 2
For the crispy chickpeas, heat the olive oil and paprika in a frying pan over a medium heat. Add the chickpeas; fry for 10 mins or so, stirring occasionally, until crispy. Season with the sea salt; set aside to cool.
Step 3
Meanwhile, for the kebabs, divide the raw lamb mince between the 4 tortillas, spreading it out in a flat, even layer. Sprinkle with the ground cumin and coriander; season well.
Step 4
Heat 2 large, dry frying pans over a medium heat. Carefully add 1 tortilla to each, lamb-side down. Fry for 3-4 mins or until the lamb is cooked through, then flip onto a plate. Slide the tortillas back into the pans to toast the undersides for 1-2 mins. Keep them warm in a low oven preheated to 110°C/90°C fan/gas ¼ (or cover with foil) while you repeat with the remaining 2 tortillas.
Step 5
Drizzle the tortillas with the lemon tahini and scatter over the pickled onion and crispy chickpeas. Load up with the extra toppings – pickled chillies, crumbled feta and shredded lettuce – and serve while still warm, with a mixed salad on the side, if you like.
