Name: Korean Lamb Tortilla Skewer
Prep time: 20 min
Cook time: 20 min
Total time: 85 min
Ingredients: 500 g minced lamb; 1 small onion (finely grated); ¼ asian pear or apple (finely grated); 4 cloves garlic (minced); 1 tsp ginger (grated); 2 tbsp soy sauce; 1 tbsp dark brown sugar; 1 tsp sesame oil; 2 spring onions (finely chopped); 1 tbsp toasted sesame seeds; ½ tsp ground black pepper; 1 tbsp gochujang paste (optional, for heat); 6 flour tortillas; melted butter or sesame oil (for basting); gochujang mayo; jalapeño chilli jam; toasted sesame seeds; spring onions

Korean Lamb Tortilla Skewer

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These tortilla kebabs have been flooding our social media feed. We gave them a go with beef mince Inspired by a dish cooked at Meatopia 2026.

Serve these with Jalapeño chilli jam.

Prep Time 20

Cook Time 20

Chilling time 45

Total Time 1 25

Servings: 4 people

Course: Main Course

Cuisine: Korean

Ingredients Equipment Method Video Notes

Ingredients

For the lamb mixture

500 g minced lamb
1 small onion finely grated
¼ asian pear or apple finely grated
4 cloves garlic minced
1 tsp ginger grated
2 tbsp soy sauce
1 tbsp dark brown sugar
1 tsp sesame oil
2 spring onions finely chopped
1 tbsp toasted sesame seeds
½ tsp ground black pepper
1 tbsp gochujang paste optional, for heat

To assemble

6 flour tortillas
melted butter or sesame oil for basting

To serve

gochujang mayo
jalapeño chilli jam
toasted sesame seeds
spring onions

Equipment

Grill Temperature

190°C

Surfaces

Method

Assembly

Combine the lamb mixture well and chill 15 minutes. It needs to be firm, not wet — this is why the grated pear and onion get squeezed dry.
Cut 6 large flour tortillas into squares.
Spread a thin, even layer of the lamb mixture over one tortilla square, top with another, spread again. Build 5–6 layers, finishing with a plain tortilla on top.
Press the stack firmly with both hands to compact it.
Cut the stack into 2cm-wide strips, then turn each strip on its side so the striped cross-section faces outward.
Thread a flat metal skewer lengthwise through the centre of each strip.
Freeze the skewers 20–30 minutes to firm everything up before cooking.

Cooking

Set up your Egg to 190°C for a direct cook.
Brush the skewers with melted butter or sesame oil. Grill for 12–15 minutes total, turning every 3–4 minutes and re-brushing, until the lambreaches 75°C and the tortilla edges are golden and charred.

Video

Notes

The main risk with any tortilla kebab is the layers slumping apart on the heat. Keep the mince mixture dry (squeeze the grated pear and onion well) and don't skip the freezer rest - both are what separate a kebab that holds together from one that falls apart.

One of these each is enough.