Leftover lamb doner kebab cones

A handheld feast

Serves

Prep Time

20 mins

Cook Time

10 mins

Got leftover Christmas lamb? Turn it into something fresh and fun with these lamb doner kebab cones. Juicy slices of roast lamb get tossed with spiced yoghurt and layered with crisp salad, pickled red onion and garlicky sauce, all tucked inside a crunchy air-fried tortilla cone. It’s cheeky, it’s clever and it’s the best way to turn leftovers into a summer feast you’ll actually look forward to.

Kirsten McCaffrey

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Ingredients

4 small flour tortillasi
olive oil sprayi
1 pinch of sea salt
1 tsp ground cumin
1 tsp smoked paprika
2 cups leftover cooked New Zealand lamb
thinly sliced
2 Tbsp Greek style yoghurt
1 garlic clove
crushed
juice of ½ lemon
1 tsp olive oil
salt and cracked black pepper
to taste

For the salad

1 cup iceberg lettuce
shredded
1 tomato
diced
½ telegraph cucumber
diced
¼ red onion
finely sliced or quick-pickled
a few sprigs of fresh mint or parsley
chopped

To serve

½ cup Greek style yoghurt
mixed with 1 tsp lemon juice and 1 small galric clove, crushed
a drizzle of sweet chili saucei
or hot sauce

Method

Preheat the air fryer to 180°C.

Lightly brush or spray tortillas with olive oil, sprinkle with cumin and sea salt.

Roll each tortilla into a cone shape and secure with a small toothpick.

Air fry for 5–6 minutes, turning halfway, until golden and crisp. Set aside to cool so they hold their shape.

In a pan, heat olive oil over medium heat. Add sliced leftover lamb, yoghurt, garlic, lemon juice, paprika, salt and pepper. Toss gently until warmed through and lightly caramelised on the edges.

Combine lettuce, tomato, cucumber, onion and herbs in a bowl. Give it a quick toss to mix.

Spoon the salad into each tortilla cone, top with warm lamb, then drizzle over the garlicky yoghurt sauce.

Add a little squeeze of lemon or a drizzle of sweet chilli sauce if you’re feeling extra.

Pro tips:

We love this with a spoonful of hummus for a Greek–kebab mash-up.
If you don’t have an air fryer, bake the tortilla cones in the oven at 190°C for 8–10 minutes.
Use any leftover roast lamb shoulder, leg or even chops work beautifully as long as it’s thinly sliced.