Tortilla Kebabs
A fun and flavorful dish combining seasoned ground beef wrapped in tortillas, perfect for weeknight dinners or gatherings.
Ingredients
For the Beef Mixture
- 2.5 lb lean ground beef (85/15 or 90/10)
- 1/2 medium red bell pepper, finely diced
- 1/2 medium yellow onion, finely diced
- 1/4 cup chopped fresh parsley
- 6 cloves of garlic, minced
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons dried oregano leaves
For the Tortillas
- 12 low carb tortillas
- 1-2 tablespoons cooking oil for cooking
For the Yogurt Sauce
- 1 cup plain Greek yogurt
- 2 cloves garlic, finely grated
- 1-2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1-2 tablespoons chopped parsley
Instructions
Preparation
- In a small bowl, combine the paprika, garlic powder, salt, pepper, cumin, coriander, and oregano.
- In a large bowl, combine the ground beef, bell pepper, onion, parsley, garlic, and the mixed seasonings. Mix everything well and set aside.
- Stack 8 tortillas together and use a sharp knife to trim them into squares of equal size.
- Spread the meat mixture evenly over 7 of the tortillas, ensuring you go edge to edge, using about a heaping ½ cup for each tortilla.
- Stack the beef-lined tortillas on top of each other, finishing with one plain tortilla on top. Cut the stacked tortillas vertically into 3 sections.
- Flip each section upwards and insert skewers through them to create individual kebabs.
Cooking
- To cook on the stovetop, heat a large cast iron skillet over medium heat, add cooking oil and cook a few kebabs at a time for 2-3 minutes on each side until slightly browned.
- To cook in an air fryer, place kebabs in the basket and cook at 360°F for 14 minutes, flipping halfway.
- To grill, cook kebabs over medium heat for about 2 minutes on each side.
Serving
- Pair the kebabs with a zesty yogurt sauce made by combining the Greek yogurt, grated garlic, lemon juice, olive oil, and chopped parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze them before cooking, separating with parchment paper.