Lamb Kebab Tacos
Spreading the lamb mince onto the tortillas before pan frying ensures that every taco has a perfect distribution of meat, ready to be finished with fried halloumi, hummus, tahini, pickled red cabbage or any of your favourite toppings.
Introduction
What we like to call ‘the double’ – who doesn’t like a kebab and who doesn’t like a taco? Put the two together and the family are quiet for at least 15 minutes or until they are all eaten. A true tear and share – put all the toppings in the middle of the table and let the entertainment begin.
Ingredients
| 200g | halloumi |
| 4 | soft flour tortillas |
| 300g | minced lamb |
| 1 tsp | ground cumin |
| 1 tsp | ground coriander |
| sea salt and freshly ground black pepper | |
| For the toppings: | |
|---|---|
| hummus | |
| tahini mixed with a little water and lemon juice | |
| pickled red cabbage | |
| tzatziki | |
| chopped tomatoes mixed with cucumber and dill | |
| lemon juice | |
| sliced jalapeños and 4 long green jalapeños |
Method
Slice the halloumi and reserve the little bits that break off.
Lay a tortilla out and spread over a quarter of the minced lamb, dot with the broken bits of cheese from the halloumi then sprinkle with ground cumin and coriander. Season with salt and pepper.
Heat a large frying pan until hot and put the tortilla in the pan meat-side down, pushing it down into the pan. Fry until the lamb is cooked, about 3–4 minutes, flip it over on a plate and slide the tortilla back into the pan to toast the other side.
In a separate frying pan, fry the halloumi until golden on both sides.
Dot the tortilla with hummus, tahini sauce, pickled red cabbage, tzatziki, tomato salad, halloumi, a squeeze of lemon juice, sliced jalape.os and a further spoonful of hummus, plus a further spoonful of tzatziki. Top it all with a whole jalapeño. Fold it up and serve. Repeat the above steps to make 3 more tacos. Or place all the toppings on the table for people to help themselves.
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