Greek Lamb Layered Taco Kebabs

A Greek-inspired twist on the viral taco kebab—layers of herby lamb and soft tortillas, skewered and crisped until golden. Finished with cool tzatziki, fresh tomato salad and crumbled feta, this version leans into classic Mediterranean flavours.

Ingredients (Serves 4)

For the kebabs:

• 8 soft flour tortillas
• 500g lamb mince
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp tomato purée
• Salt and freshly ground black pepper
  

Greek seasoning:

• 1½ tsp dried oregano
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground coriander
• ½ tsp cinnamon (optional, but recommended with lamb)
  

For the tzatziki:

• 200g Greek yoghurt
• ½ cucumber, grated and squeezed dry
• 1 clove garlic, crushed
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt
  

For the salad:

• 3–4 ripe tomatoes, diced
• ½ red onion, finely chopped
• 1 tbsp olive oil
• Juice of ½ lemon
• Small handful of fresh parsley or dill, chopped
• Salt
  

Step 1: Make the lamb mixture

In a large bowl, combine the lamb mince with olive oil, garlic, tomato purée and all the Greek spices. Season generously and mix well until fully combined.

Lamb has a richer flavour than beef, so the oregano and cinnamon help balance and enhance its natural depth.

Step 2: Build the tortilla stack

Stack the tortillas and trim the edges to form neat squares.

Spread a thin, even layer of lamb mixture over one tortilla
Top with another tortilla and repeat
Continue layering, finishing with a plain tortilla on top

Press down gently, then chill in the fridge for 20 minutes to firm up.

Step 3: Slice and skewer

Cut the stacked tortillas into thick strips or squares
Thread each piece onto skewers to secure the layers

Lightly brush with olive oil.

Step 4: Cook

Cook at 200°C for 10–12 minutes
Turn halfway through
Cook until crisp and golden

The lamb will crisp at the edges while staying juicy inside.

Step 5: Make the tzatziki

Mix the yoghurt, cucumber, garlic, lemon juice and olive oil. Season to taste and chill until needed.

Step 6: Prepare the salad

Combine tomatoes, red onion, olive oil, lemon juice and herbs. Season lightly.

Step 7: Serve

Serve the kebabs hot with:

A generous spoonful of tzatziki
Fresh tomato salad
Crumbled feta scattered over the top

Tips for Best Results

Use slightly higher-fat lamb mince for better flavour and juiciness
Keep layers thin so the kebabs cook evenly
Chill before cutting to maintain structure
Turn halfway through cooking for even crisping