Wrap kebabs
HB-8796 · Hand-built original · Turkish and Middle Eastern
Beef mince seasoned with cumin, coriander, paprika and harissa, layered between trimmed tortilla wrap squares, skewered, cut into kebabs and pan-fried on all sides, served on tzatziki with harissa mayo.
Turkish and Middle EasternMain course1 hrMakes 4210 kcalEgg-freeDiabeticLow Fat / Low Cholesterol
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Servings:4quantities adjust to match
Ingredients
- 1lb 2oz beef mince
- 1 garlic clove, crushed
- 1 small onion, finely chopped
- 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
- 1½oz cucumber, grated
- 7oz natural yoghurt
- ¼oz fresh mint, finely chopped
- 1 tsp fresh lemon juice
- salt
- 2¼oz mayonnaise
- ½oz harissa paste
Method
- Mix the beef mince in a bowl with the crushed garlic, finely chopped onion, coriander stalks, ground cumin, ground coriander, sweet smoked paprika and 1 tablespoon of harissa paste, seasoning the mixture well with sea salt and black pepper.
- Trim the curved edges from the tortilla wraps with a sharp knife so you have 8 squares of equal size.
- Lay the first wrap square on a board and spread one seventh of the beef mixture over it in an even layer right to the edges.
- Stack the next wrap square on top, press it down lightly, and keep layering beef and wraps until everything is used, finishing with a wrap square on top.
- Cut the stack into 4 equal strips, turn each strip onto its side so the layers face up, press the strips together into a block, and thread 4 skewers evenly through them.
- Cut between the skewers to separate 4 kebabs, then heat the oil in a large frying pan over medium-high heat.
- Fry the wrap kebabs for 2–3 minutes on each of their four sides until the beef caramelises and cooks through, working in batches if the pan is crowded.
- For the tzatziki, squeeze the grated cucumber dry in kitchen roll, then stir it into the natural yoghurt with the finely chopped mint, lemon juice and a pinch of salt.
- Stir the mayonnaise and the ½ oz of harissa paste together in a small bowl to make the harissa mayo.
- Spoon the tzatziki over a serving platter, set the hot kebabs on top, drizzle them with harissa mayo, and scatter the picked coriander leaves over everything.
Prep: 30 min · Cook: 30 min
Nutrition (per serving, where published)
210 kcalCalories
6.1 gProtein
44.1 gCarbs
1.3 gFat
0.2 gSaturates
3 gFibre
3.3 gSugars
468 mgSodium
0 mgCholesterol
162 mgPotassium
140 mgCalcium
2.9 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data