Smash Kebab Tacos

5 from 2 votes

There simply isn't an easier recipe than a smash taco, and these smash kebab tacos, inspired by juicy lamb kofta kebabs, are wonderful. Just mix ground beef with a bunch of seasoning, press onto tortillas, pan-fry and top. They're super quick, super easy and fab for any day of the week.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Mediterranean

Keyword: kebab tacos

Servings: tacos

Calories: 478kcal

Author: Kate Phillips

Ingredients

For the tacos -

1 lb lean ground beef or lamb (500g)
2 garlic cloves crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon chilli flakes optional
½ cup finely chopped flat-leaf parsley
12 mini flour tortillas
1 tablespoon olive oil

For the tahini sauce -

¼ cup tahini
1 tablespoon fresh lemon juice
2 garlic cloves crushed
½ teaspoon salt

For the toppings -

2 small gem lettuce shredded
1 cucumber diced
¼ cup pomegranate seeds
⅓ cup feta crumbled
A handful of mint leaves chopped
Za'atar or dukkah for sprinkling

Instructions

Make the kebab topping.
Add the ground beef to a large mixing bowl along with the crushed garlic, 1 teaspoon each of ground cumin, ground coriander, ground cinnamon, smoked paprika and salt, ½ teaspoon of chili flakes (if you're using them), and ½ cup of chopped parsley.
Mix well to combine so that all the seasoning is evenly dispersed throughout the meat.

PRO TIP: To double-check the seasoning of the topping, I like to pan-fry a little to taste it.

Mix the tahini sauce.
Add ½ cup of tahini, 2 crushed garlic cloves, ½ teaspoon of salt, and 1 tablespoon of lemon juice to a small bowl, then drizzle in roughly ⅓ cup of water, mixing vigorously with a fork as you do.
It’ll feel like it won’t come together – it’ll seize up, then become smooth and creamy as you keep mixing. If it’s still thick, drizzle in more water and stir again. Set aside.
Top the tacos.
Pile a heaped tablespoon of the beef mixture on top of your mini tortillas, then use the back of your spoon to spread it out into a thin, even layer. You can take the meat right to the edges to allow for any shrinkage as they cook.
Cook the tacos.
Set a large pan over high heat and add a good drizzle of olive oil. Place your tacos, meat side down, into the pan and press FIRMLY down on the back of the tacos to really 'smash' them. I like to use a spatula or fish slice for this. Cook for four minutes, then flip and cook for another 30 seconds on the other side.
Remove from the pan, and repeat with the rest of the tacos.

PRO TIP: Depending on the size of your pan, you'll be able to cook a few at the same time.

Garnish and serve.
Drizzle a little of the garlicky tahini sauce onto each taco, then top with the shredded lettuce, diced cucumber, crumbled feta, pomegranate seeds and mint leaves. Sprinkle over a little za'atar (or dukkah), then serve with more tahini sauce on the side for dipping.

Notes

INGREDIENT NOTES: Play around with your toppings if you like - diced tomatoes and sliced red onions are great additions. You could use garlic aioli or spicy aioli instead of the tahini sauce if you like. I prefer using lean ground meat so it's not too greasy, but you can absolutely use meat with a higher percentage of fat too.

STORAGE INSTRUCTIONS: You can top the tacos a couple of hours in advance, pop them into the fridge and then cook them when you're ready. Just make sure to place parchment paper between them if you layer them so that they don't stick together.

Nutrition