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These viral tortilla kebabs are a fun twist on classic kebabs. You stack seasoned beef with tortillas, slice them into strips, thread them on skewers, and cook until crisp and golden. They’re quick to make, packed with flavor, and perfect for a weeknight meal everyone can dig into. They are also perfect for sharing.
I’ve been seeing these viral tortilla kebabs on social media for a few months now, over the summertime, and I decided to give them a try. I made them in the air fryer instead, since grilling is not really an option with the cold weather, and you can also totally bake them in the oven. I thought it was such a fun and cool idea to combine tortillas with kebabs. Why not?
These turned out really tasty, and it’s quite simple to make too. Once you’ve mixed in the ground beef with the seasonings and veggies, you spread it over tortillas, layer it, slice it, and cook it until crispy. Perfect to enjoy all year round.
Recipe Overview
Ingredients you will need
Here are the ingredients you will need to make these fancy tortilla kebabs. Full measurements are listed further down in the recipe card.
- Ground Beef: I used 90% lean ground beef. Ground chicken or turkey will also work.
- Flour Tortillas: You may use a gluten-free option or a low-carb option to keep this a low-carb meal.
- Red Bell Pepper: Red works well, but you may also use the other colors.
- White onion: I used yellow onion. White sweet onions are also fine.
- Garlic Cloves: Use fresh garlic for the best taste.
- Seasonings: Paprika, Cumin powder, Garlic Powder, Coriander powder, Oregano,Salt, and Pepper.
- Chopped Parsley
- Melted butter or chili oil
How to make Tortilla Kebabs
In a large bowl, add the 2 pounds Lean Ground Beef, diced 1 Red Bell Pepper, diced 1 medium white onion, minced 6 Garlic Cloves, 1/3 Cup Chopped Parsley, and seasonings (2 tablespoons Paprika, 2 teaspoons Cumin powder, 1 tablespoon Garlic Powder, 2 teaspoons Coriander powder, 1 tablespoon Oregano, 1 tablespoon Pepper, and 1 tablespoon Salt)
Using your hand, mix the meat with all the other ingredients until they are well incorporated. Set aside.
Using a sharp knife, stack the 6 extra-large Flour Tortillas over each other and trim the sides to form squares. About 10 inches.
Spread the seasoned meat equally over 5 tortillas. Stack them over each other and top with the last tortilla. (If you have leftover meat, you can spread it on the 6th one.)
Slice the beef tortilla stacks using a sharp knife vertically into 4-5 sections.Flip each one upwards and turn them to the other side (so they are side by side, facing upwards)
Carefully insert 4-6 wooden skewers through them (see image below for reference). Depending on the size of your tortilla, you may need 4-6.
Cut again in between each of the skewers to make kebabs. You will have 4-6 of them.
To make the garlic butter baste, melt 3 tablespoons butter in a bowl, add the minced 2-3 garlic cloves and 1 tablespoon chopped parsley, and give it mix. Use this to brush over the tortilla kebabs. Or you can use chili oil here instead.
Spray the air fryer tray with some cooking oil spray. Add the kebabs to the tray and air fry at 360°F for 15-16 minutes and turning them halfway through. Work in batches if needed.
Optional: To make the Yogurt dip, in a blender, add the 1 Cup Plain Yogurt, 1/3 cup chopped Cilantro, 3 Garlic Cloves, juice of 1 Lemon, 1 tablespoon olive oil, Salt, and pepper to taste. Blend until smooth. If you prefer a thinner dip sauce, add 1-2 tablespoons of water and blend again.
How to grill or sear instead
- Over medium heat, grill or sear the kebabs in an oiled hot cast-iron skillet for about 3-4 minutes on each side (there will be 4 sides).
Baking instructions
- Preheat the oven to 375°F and line a sheet pan with parchment paper, or place a wire rack over the pan and spray it with cooking spray to prevent the kebabs from sticking.
- Bake for 20-22 minutes, flipping them halfway through. Ovens vary, so you may want to keep an eye on it and remove it when it reaches your desired cooking preference. In case you like it a bit pink on the inside, it may only need about 18 minutes.
Notes and Tips
- I recommend using a really sharp knife to easily slice through the tortilla kebabs.
- If you have time, before slicing, you can place it in the fridge for 1 hour or freeze it for 30 minutes to help slice it easily.
- Don’t like beef? Use ground chicken instead. If using ground chicken, I do recommend letting it freeze a bit before slicing.
- If you want to grate the onions instead, you can. Just drain it of any excess liquid from the onion.
- I air fried mine. But you can also pan-sear it, grill, or bake.
- Use any dip or sauce of your choice.
- Instead of the garlic butter sauce to baste, I sometimes use chili oil, and it comes out perfect.
- To store leftovers, place them in a container in the fridge for up to 4 days.
- Depending on how you cut these, you will have 6 servings, or 4 large servings.
- Low-carb option: Use low-carb tortillas
- Gluten-free option: Use a GF tortilla.
Common Questions
Yes. You can grate the onions instead of dicing them. I would recommend draining any excess liquid from it first.
You can make it ahead by a few hours, but not a day before. The tortilla will get soggy. You can make the meat mixture the day before and store it in the fridge till you are ready the next day to assemble it.
If you have leftovers, place them in a container in the fridge for up to 4 days.
I do not recommend freezing because once thawed, the tortilla will be quite soggy.
Tortilla Kebabs
Equipment
- 6 wooden skewers
Ingredients
- 2 pounds Lean Ground Beef
- 6 extra large Flour Tortillas
- 1 Red Bell Pepper
- 1 medium white onion, finely diced (if grated, strain liquid)
- 6 Garlic Cloves
- 2 tablespoons Paprika
- 1/3 Cup Chopped Parsley
- 2 teaspoons Cumin powder
- 1 tablespoon Garlic Powder
- 2 teaspoons Coriander powder
- 1 tablespoon Oregano
- 1 tablespoon Pepper
- 1 tablespoon Salt
Garlic butter baste – Optional
- 2-3 garlic cloves, minced
- 3 tablespoons butter, melted
- 1 tablespoon chopped parsley
Cilantro Cream Sauce dip- Optional
- 1 Cup Plain Yogurt
- 1 tablespoon olive oil
- 3 Garlic Cloves
- 1/3 cup chopped Cilantro, one small bunch
- 1 Lemon, juiced
- Salt and pepper to Taste
Instructions
- In a large bowl, add the 2 pounds Lean Ground Beef, diced 1 Red Bell Pepper, diced 1 medium white onion, minced 6 Garlic Cloves, 1/3 Cup Chopped Parsley, and seasonings (2 tablespoons Paprika, 2 teaspoons Cumin powder, 1 tablespoon Garlic Powder, 2 teaspoons Coriander powder, 1 tablespoon Oregano, 1 tablespoon Pepper, and 1 tablespoon Salt)
- Using your hand, mix the meat with all the other ingredients until they are well incorporated. Set aside.
- Using a sharp knife, stack the 6 extra large Flour Tortillas over each other and trim the sides to form squares. About 10 inches.
- Spread the seasoned meat equally over 5 tortillas. Stack them over each other and top with the last tortilla. (If you have leftover meat, you can spread it on the 6th one)
- Slice the beef tortilla stacks using a sharp knife vertically into 4-5 sections.
- Flip each one upwards and turn them to the other side (so they are side by side, facing upwards)
- Carefully insert 4-6 wooden skewers through them (see image below for reference). Depending on the size of your tortilla, you may need 4-6
- Cut again in between each of the skewers to make kebabs. You will have 4-6 of them.
- To make the garlic butter baste, melt 3 tablespoons butter in a bowl, add the minced 2-3 garlic cloves and 1 tablespoon chopped parsley, and give it mix. Use this to brush over the tortilla kebabs. Or you can use chili oil here instead.
Grilling instructions
- Over medium heat, grill or sear the kebabs in an oiled hot cast iron skillet for about 3-4 minutes on each side (there will be 4 sides).
Airy frying instructions
- Spray the air fryer tray with some cooking oil spray. Add the kebabs to the tray and air fry at 360°F for 15-16 minutes and turning them halfway through. Work in batches if needed.
Baking instructions
- Preheat the oven to 375°F and line a sheet pan with parchment paper, or place a wire rack over the pan and spray it with cooking spray to prevent the kebabs from sticking.
- Bake for 20-22 minutes, flipping them halfway through. Ovens vary, so you may want to keep an eye on it and remove it when it reaches your desired cooking preference. In case you like it a bit pink on the inside, it may only need about 18 minutes.
Optional Yogurt dip
- In a blender, add the 1 Cup Plain Yogurt, 1/3 cup chopped Cilantro, 3 Garlic Cloves, 1 Lemon juice, 1 tablespoon olive oil, Salt and pepper to Taste Blend until smooth. If you prefer a thinner dip sauce, add 1-2 tablespoons of water and blend again.
Notes
- I recommend using a really sharp knife to easily slice through the tortilla kebabs.
- If you have time, before slicing, you can place it in the fridge for 1 hour or freeze it for 30 minutes to help slice it easily.
- Don’t like beef, use ground chicken instead. If using ground chicken, I do recommend letting it freeze a bit before slicing.
- I air fried mine. But you can also pan-sear it, grill, or bake.
- Use any dip or sauce of your choice.
- Instead of the garlic butter sauce to baste, I sometimes use chili oil, and it comes out perfect.
- To store leftovers, place them in a container in the fridge for up to 4 days.
- Depending on how you cut these, you will have 6 servings, or 4 large servings.
- Low-carb option: Use low-carb tortillas
- Gluten-free option: Use a GF tortilla.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
