Crispy South African Kebab Pinwheels
Spiced lamb or beef kebab mince spread over flatbread, rolled into pinwheels, and baked until shatteringly crisp.
A simple, crowd-pleasing spin on classic South African kebab rolls! Instead of shaping individual skewers, seasoned kebab mince spiked with green chillies, garlic-ginger paste, fresh mint, coriander, and warm spices is spread raw directly over large thin flatbreads or lavash. Rolled into a tight log, sliced into pinwheels, and baked or air-fried until the flatbread turns blistered and crispy while the meat inside stays juicy and deeply savoury. Serve with cool tzatziki and a zesty tomato onion salad for dipping.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Mix the Meat Filling
In a large mixing bowl, combine 500 g lamb or beef mince, finely diced onion (squeezed dry), chopped green chillies, and 2 tsp ginger and garlic paste.
- 2
Add ¼ cup chopped coriander, ¼ cup chopped mint, 1 tsp cumin, 1 tsp ground coriander, 1 tsp garam masala, 1 tsp Kashmiri chilli powder, 1 tsp salt, fresh lemon juice, and 1 lightly beaten egg.
- 3
Knead the mixture by hand for 2 to 3 minutes until uniform, sticky, and emulsified.
The rest of this recipe
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Ivana Sanshia’s note
Spreading the Meat Thinly: Be sure to spread the raw mince in a thin, uniform layer (around 3–4 mm thick). This ensures the meat cooks through completely in the oven at the exact same rate the flatbread turns crispy.
Flatbread Choice: Lavash or thin Lebanese flatbread crisps up best. If using standard flour tortillas, brush the edges lightly with water before pressing the seal so they don't unroll when slicing.
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