In a large bowl combine ground lamb, grated onion (squeeze out excess moisture), minced garlic, chopped parsley, ground cumin, ground coriander, smoked paprika, 1.5 tsp salt, 1/2 tsp black pepper, egg, and breadcrumbs. Mix gently but thoroughly until evenly combined. Chill in the fridge for 20–30 minutes to firm up (helps with shaping).

Shape kebabs

Divide the chilled meat mixture into 4 equal portions (about 4 oz each). Wet your hands slightly and shape each portion into an elongated oval or log about 4–5 inches long and 1–1.5 inches thick. If using skewers, thread onto soaked wooden or metal skewers.

Cook kebabs

Heat a large skillet or grill pan over medium-high heat and add 2 tbs vegetable oil. When shimmering, add kebabs (do not overcrowd) and sear 3–4 minutes per side until well browned and cooked through (internal temperature 160°F/71°C for lamb/beef). If grilling, cook over medium heat turning until evenly browned. Transfer to a plate and let rest 3 minutes.

Warm breads and assemble

Warm pita or flatbreads briefly on the grill or in a dry pan for 30–60 seconds per side. Place shredded lettuce on each bread, add sliced tomato and a few slices of red onion and pickles if using. Place one cooked kebab per bread, drizzle with one or more of the sauces (see sauces section) and garnish with chopped mint and a squeeze of lemon. Fold and wrap in foil for service if desired.

Fries (side)

If frying: heat oil in a heavy pot or fryer to 350°F (175°C). Pat potato fries dry with paper towels. Fry in batches for 3–5 minutes until golden and cooked through. Drain on paper towels, immediately season with 1 tsp salt and 1/2 tsp paprika. If oven-roasting: toss cut potatoes with 2 tbs oil, spread in one layer on a baking sheet, roast at 425°F (220°C) for 25–30 minutes flipping halfway until golden and crisp. Season with salt and paprika while hot.

Three sauces (set)

Garlic yogurt sauce

In a small bowl combine 1/2 cup plain yogurt, 1 tsp minced garlic, 1 tsp lemon juice and 1/4 tsp salt. Stir until smooth. Taste and adjust lemon or salt as needed. Chill until serving.

Spicy red sauce

In a small bowl mix 1/4 cup harissa or chili sauce with 1 tsp olive oil. If desired, thin with a splash of water or lemon juice to reach dipping consistency. Adjust heat to taste.

Tangy garlic mayo

Whisk together 1/4 cup mayonnaise, 1/2 tsp lemon juice and 1/4 tsp smoked paprika. Stir until smooth and refrigerate until serving.

Optional pickles & garnish

Slice pickles and arrange on the side. Place lemon wedges and mint in the box for garnish and optional squeezing on the kebab before eating.

Drink (simple serve)

Chill the chosen beverage and include one 12–16 oz drink per box (listed as 4 cups). Serve cold alongside the kebab and fries.