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Open Lamb ‘Kebabs’

Open Lamb ‘Kebabs’

By Lisa FaulknerPublished on 20 June 2025These Open Lamb ‘Kebabs’ from OcadoLife regular Lisa Faulkner are easy as you like, seasoned with cumin and coriander, topped with vibrant pickled red onions, a lemony tahini, crispy chickpeas and whatever else takes your fancy – just pick and choose what suits you. Lisa’s top tip: “I often use shop-bought toppings and dips, which are then great to finish up in lunches over the following days.”
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Time and servings

30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time

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)

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.