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Tortilla Kebabs with Garlic Herb Yogurt Dip Recipe

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4.3 from 7 reviews

Tortilla Kebabs combine tender, seasoned ground beef with crisp flour tortillas, stacked and sliced into skewers that are grilled, air fried, or baked to perfection. Served with a refreshing cilantro yogurt dip, this recipe offers a flavorful and unique twist on traditional kebabs, perfect for a crowd-pleasing appetizer or main dish.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mediterranean

Ingredients

Meat Mixture

  • 2 pounds Lean Ground Beef
  • 1 Red Bell Pepper, diced
  • 1 medium white onion, finely diced (if grated, strain liquid)
  • 6 Garlic Cloves, minced
  • 1/3 Cup Chopped Parsley
  • 2 tablespoons Paprika
  • 2 teaspoons Cumin powder
  • 1 tablespoon Garlic Powder
  • 2 teaspoons Coriander powder
  • 1 tablespoon Oregano
  • 1 tablespoon Pepper
  • 1 tablespoon Salt

Tortilla and Assembly

  • 6 extra large Flour Tortillas (about 10 inches square after trimming)
  • Wooden skewers (4-6 depending on size)

Garlic Butter Baste

  • 3 tablespoons butter, melted
  • 2-3 garlic cloves, minced
  • 1 tablespoon chopped parsley

Cilantro Yogurt Dip (optional)

  • 1 Cup Plain Yogurt
  • 1/3 cup chopped Cilantro (one small bunch)
  • 3 Garlic Cloves
  • 1 Lemon, juiced
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. Prepare the meat mixture: In a large bowl, combine the lean ground beef, diced red bell pepper, finely diced white onion, minced garlic cloves, chopped parsley, and all seasonings (paprika, cumin powder, garlic powder, coriander powder, oregano, pepper, and salt). Mix thoroughly by hand until all ingredients are well incorporated. Set aside to let flavors meld.
  2. Prepare the tortillas: Stack the six extra-large flour tortillas and use a sharp knife to trim the edges, forming approximately 10-inch squares for uniformity.
  3. Assemble the kebab stack: Evenly spread the seasoned meat mixture over five tortillas. Stack these five meat-covered tortillas, then top with the last plain tortilla. If there is leftover meat, spread it on the sixth tortilla. Ensure the layers are compacted for easy slicing.
  4. Slice and skewer: Slice the stacked tortilla layers vertically into 4 to 5 sections with a sharp knife. Flip each piece upward, turning them side by side with the meat filling facing upwards. Carefully insert 4-6 wooden skewers through each stack depending on size, then cut again between the skewers to create individual kebabs, yielding 4-6 kebabs total.
  5. Make garlic butter baste: Melt butter in a bowl and mix in minced garlic cloves and chopped parsley. Use this flavorful baste to brush over each kebab before cooking. Optionally, chili oil can be used instead for a spicy kick.
  6. Cook the kebabs – Grilling method: Heat a cast-iron skillet over medium heat with some oil. Grill or sear the kebabs for about 3-4 minutes on each of their four sides until cooked through and nicely browned.
  7. Cook the kebabs – Air frying method: Spray the air fryer basket with cooking oil spray, place the kebabs inside, and air fry at 360°F for 15-16 minutes, turning halfway through. Cook in batches if necessary to avoid overcrowding.
  8. Cook the kebabs – Baking method: Preheat the oven to 375°F. Line a sheet pan with parchment paper or place a wire rack over the pan and spray with cooking spray to prevent sticking. Bake the kebabs for 20-22 minutes, flipping halfway through cooking for even browning. Adjust time slightly for preferred doneness.
  9. Prepare the cilantro yogurt dip (optional): Combine plain yogurt, chopped cilantro, garlic cloves, lemon juice, olive oil, salt, and pepper in a blender. Blend until smooth. For a thinner consistency, add 1-2 tablespoons of water and blend again. Serve chilled alongside the kebabs for a refreshing contrast.

Notes

  • This recipe is versatile with three cooking methods: grilling, air frying, and baking to suit your equipment and preference.
  • Trim tortillas evenly for uniform kebab size and easier handling.
  • Ensure the meat is well seasoned and evenly mixed for the best flavor.
  • Wooden skewers should be soaked in water for 20-30 minutes beforehand if grilling to prevent burning.
  • The yogurt dip complements the rich, savory kebabs with fresh, tangy flavors.
  • You can substitute ground beef with ground lamb or turkey if desired.
  • Leftover kebabs can be refrigerated and reheated gently to maintain texture.

Find it online: https://cheftinaskitchen.com/tortilla-kebabs-with-garlic-herb-yogurt-dip-recipe/