Crispy Kebab Rolls

This lamb kebab roll is a high-protein dinner that’s perfect for busy weeknights or casual entertaining. It delivers spiced lamb wrapped in a crispy, golden tortilla shell without any deep frying, making it ideal for anyone who wants kebab shop flavour at home.

Serves 4

Prep Time 15

Cook Time 30 minutes

Looking for more crispy, spiced lamb dishes? Try my Lamb Arayes or my Crispy Lamb Pitas with Tahini Yoghurt Sauce, or for another handheld option, my Mediterranean Lamb Smash Tacos.

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Helpful Tips

Storage

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven or air fryer at 180°C for 5–8 minutes to keep the tortilla crispy (microwaving will make it soggy).
Freeze the uncooked, sliced rolls on a tray until firm, then transfer to a freezer bag for up to 2 months. Cook from frozen, adding an extra 5–10 minutes.

Substitutions

Lamb mince: swap for beef mince, though the flavour will be milder and less rich.
Flour tortillas: use wholemeal or low-carb tortillas if preferred.
Smoked paprika: regular paprika works, though you’ll lose some of the smoky depth.

Serving Suggestions

Serve with a simple cucumber and tomato salad or a lightly dressed slaw to cut through the richness of the lamb. A side of hummus for dipping rounds it out nicely.

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Ingredients Directions

Serving Scaler

Serves 4 1x 2x 3x

Ingredients

For the Kebab Filling:

500g lamb mince
½ brown onion, chopped into chunks
½ red capsicum, chopped into chunks
3 garlic cloves
3 tbsp fresh parsley
2 tsp smoked paprika
1 tsp cumin
Salt and pepper

For the Rolls:

3 large flour tortillas
Olive oil spray

For the Garlic Yoghurt Sauce:

250g (1 cup) Greek yoghurt
2 garlic cloves, grated
Salt, to taste

Directions

Blend the onion, garlic, parsley and capsicum in a food processor until finely chopped.
Combine the lamb mince with the blended mixture, smoked paprika, cumin, salt and pepper in a large bowl. Mix with your hands until evenly combined.
Spread a thin, even layer of the meat mixture over each tortilla, leaving a small border around the edges. Roll tightly and slice into 3–4cm pieces.
Cook:
1. Oven method: Arrange the rolls cut-side up on a parchment-lined baking tray. Brush the tops with olive oil and bake at 200°C for 25–30 minutes, until the meat is cooked through and the tortillas are golden and crispy.
2. Air fryer method: Arrange the rolls cut-side up in the air fryer basket. Spray the tops with olive oil and cook at 200°C for 15–18 minutes, until the meat is cooked through and the tortillas are golden and crispy.
While the rolls cook, stir together the yoghurt, grated garlic and salt until smooth.
Serve the rolls immediately while hot and crispy, with the sauce for dipping.

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Nutritional Information

( per serving, based on 4 )

Nutrient	Amount
Calories	480 kcal
Protein	32 g
Carbohydrates	30 g
Fat	25 g
Fibre	3 g

Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.