Ingredients
11 total- 1 red pepper, chopped
- 2 red onions, 1 chopped, 1 finely sliced
- 3 garlic cloves
- 1 handful coriander, plus extra to serve
- 1 handful parsley, plus extra to serve
- 500g lamb mince
- 5 tbsp shawarma paste, we used Ottolenghi Shawarma Marinade
- 6 tortilla wraps
- 200g yoghurt
- 1 tbsp sumac
- 4 tbsp kebab club chilli sauce
Method
8 stepsStep 1
Tip the pepper, chopped red onion, 2 garlic cloves and herbs into a mini chopper and pulse until finely chopped but not a paste.
Step 2
Put the lamb in a large mixing bowl, scrape in the chopped vegetables then add the shawarma paste and mix thoroughly.
Step 3
Put the wraps in a stack on a chopping board. Trim the edges to make a square, then set the top ones aside and add a handful of the lamb mixture to the base wrap. Spread over evenly to the edges, then top with a wrap and another handful of lamb mixture, spreading to the edges again and repeat until all the lamb is used up and you finish on a wrap.
Step 4
Cut into 4 even rectangles then carefully turn 90c so the cut sides face up. Insert 4 skewers evenly then cut between these to create 4 kebabs.
Step 5
Heat the air fryer to 160C and cook for 20 mins, turning every 5 mins to cook evenly.
Step 6
Meanwhile, put the sliced onion in a bowl and cover with boiling water and leave for 2 mins, drain then pour over cold water and drain again. Tip into a serving bowl and toss with the remaining herbs, sumac and a pinch of salt to make a salad.
Step 7
Spoon the yoghurt into a serving bowl then grate in the final garlic clove and mix with a pinch of salt.
Step 8
Once the kebabs are cooked through and golden, serve with the onion salad and garlic yoghurt.