Kebab Wraps Recipe

Make the base spice mix

In a small bowl combine ground cumin, ground coriander, paprika, cinnamon, allspice, red pepper flakes, salt and black pepper. Stir to blend evenly.

Marinate lamb slices (doner style)

Place 500g thinly sliced lamb in a bowl. Add 2 tablespoons olive oil, 1 tablespoon lemon juice, half the minced garlic, and 1.5 teaspoons of the base spice mix. Toss to coat, cover and refrigerate for at least 2 hours or overnight for best flavor.

Marinate chicken (doner/shish)

In a separate bowl mix 150g plain yogurt, 2 tablespoons olive oil, 1 tablespoon lemon juice, remaining minced garlic and 1.5 teaspoons of the base spice mix. Add 500g sliced chicken thighs, toss to coat, cover and refrigerate at least 1 hour (preferably 4 hours).

Prepare lamb kofte mix

In a mixing bowl place 500g lamb mince, grated onion, breadcrumbs, chopped parsley, 1 teaspoon each of cumin and coriander, sumac (if using), 1 beaten egg and 1 teaspoon salt and a pinch of pepper. Mix with your hands until evenly combined but do not overwork. Shape into 8–10 long sausages around skewers or form into patties. Chill 20–30 minutes to firm.

If using wooden skewers, soak them in water for 20 minutes to avoid burning. Thread marinated chicken or lamb shish onto skewers alternating with bell pepper, red onion wedges and cherry tomatoes. Brush lightly with oil before grilling.

Grill or pan-cook doner-style slices

Heat a large heavy skillet or griddle over high heat until very hot. Add 1 tablespoon oil, then add a portion of the marinated lamb slices in a single layer. Sear for about 2–3 minutes per side until nicely browned and cooked through. Work in batches to avoid crowding. Remove and keep warm. Repeat with chicken if you prefer to pan-cook rather than skewer.

Cook shish skewers and kofte

Preheat grill or broiler to medium-high. For shish: place skewers on the grill and cook 8–10 minutes, turning every 2–3 minutes until charred at edges and cooked through (internal temp for chicken 75°C/165°F, lamb 63–70°C/145–160°F depending on desired doneness). For kofte: grill or pan-fry the kofte sausages for 3–4 minutes per side until evenly browned and cooked through (internal temp for lamb 63–70°C/145–160°F).

Make garlic yogurt sauce: combine 1 cup plain yogurt (not included separately), 2 cloves minced garlic (use from the garlic quantity above or add 2 more if desired), 1 tablespoon lemon juice, 1 tablespoon olive oil, salt and pepper to taste, and 1 tablespoon chopped mint. Mix well and chill.

Prepare tahini sauce (optional): whisk 0.5 cup tahini with 2 tablespoons lemon juice, 2-3 tablespoons water to thin, 1 small clove minced garlic, and salt to taste until smooth.

Prep vegetables: shred lettuce, slice tomatoes, onions and cucumber. Keep pickles nearby.

Warm flatbreads: heat a dry skillet over medium heat and warm each flatbread for 20–30 seconds per side until pliable, or wrap in foil and warm in a low oven (120°C/250°F) for 5–10 minutes.

Layering: place a warm flatbread on a board. Spread 1–2 tablespoons garlic yogurt sauce down the center, add a handful (about 3/4 cup) shredded lettuce, 3–4 slices tomato, a few cucumber slices and some red onion. Add 120–150g of your chosen cooked protein (lamb doner, chicken doner, chicken shish, lamb shish or 1–2 kofte sausages sliced). Drizzle more sauce and a little hot sauce or tahini if desired. Squeeze a little lemon juice over the filling.

Fold and serve: fold the bottom edge up, then roll tightly from one side to form a wrap. Wrap in foil or parchment to hold. Serve immediately with extra sauce and lemon wedges.

Garnish: sprinkle chopped parsley or a pinch of sumac on top if desired. Serve each wrap with pickles or fries as preferred. Leftover proteins keep in the fridge for up to 3 days.