These viral tortilla kebabs put a playful spin on traditional kebabs. Layers of seasoned ground beef are spread between tortillas, sliced into strips, threaded onto skewers, and cooked until crisp and golden. They’re quick to prepare, full of flavor, and ideal for a family weeknight dinner or for sharing at a party.
I first spotted these tortilla kebabs on social media over the summer and decided to try them myself. With colder weather limiting outdoor grilling, I cooked mine in the air fryer, but they also bake well in the oven or can be seared on the stovetop. The idea of pairing tortillas with kebabs is fun and surprisingly delicious.
The process is straightforward: mix the ground meat with seasonings and vegetables, spread the mixture over tortillas, stack and slice, assemble onto skewers, then cook until the tortillas and meat are nicely browned. They’re great any time of year.
Recipe Overview
Ingredients you will need
Below are the ingredients used in this recipe. Exact measurements are shown in the recipe card further down.
- Ground beef: I used 90% lean. Ground chicken or turkey work well too.
- Flour tortillas: Use extra-large for easier stacking. Gluten-free or low-carb tortillas can be substituted.
- Red bell pepper: Adds sweetness and color; other bell pepper colors are fine.
- Onion: Yellow or white onion, finely diced (or grated and drained).
- Garlic: Fresh cloves for best flavor.
- Seasonings: Paprika, cumin, garlic powder, coriander, oregano, salt, and pepper.
- Chopped parsley
- Melted butter or chili oil for basting
How to make Tortilla Kebabs
In a large bowl, combine 2 pounds lean ground beef, 1 diced red bell pepper, 1 medium diced onion, 6 minced garlic cloves, 1/3 cup chopped parsley, and the seasonings: 2 tablespoons paprika, 2 teaspoons cumin, 1 tablespoon garlic powder, 2 teaspoons coriander, 1 tablespoon oregano, 1 tablespoon pepper, and 1 tablespoon salt.
Mix thoroughly with your hands until all ingredients are evenly incorporated. Set the mixture aside.
Stack 6 extra-large flour tortillas and trim the edges to form roughly 10-inch squares. Spread the seasoned meat evenly over five tortillas, stack them, and top with the final tortilla. If you have leftover meat, spread it on the sixth tortilla.
Using a sharp knife, slice the stacked tortillas vertically into 4–5 sections. Flip each section upright so the layers face up and sit side by side.
Carefully insert 4–6 wooden skewers through each stack (the exact number depends on tortilla size). Then cut between the skewers to separate individual kebabs; you should end up with 4–6 kebabs.
To make the garlic butter baste, melt 3 tablespoons butter, stir in 2–3 minced garlic cloves and 1 tablespoon chopped parsley. Brush this over the kebabs. Chili oil is a tasty alternative.
Air fryer method: lightly spray the air fryer tray, place the kebabs in the basket, and air fry at 360°F (182°C) for about 15–16 minutes, turning halfway through. Cook in batches if needed.
Optional yogurt dip: Blend 1 cup plain yogurt, 1/3 cup chopped cilantro, 3 garlic cloves, juice of 1 lemon, 1 tablespoon olive oil, and salt and pepper to taste until smooth. Thin with 1–2 tablespoons of water if desired.
How to grill or sear instead
- Heat a cast-iron skillet or grill to medium, oil the surface, and sear the kebabs about 3–4 minutes per side (there are four sides) until browned and cooked through.
Baking instructions
- Preheat the oven to 375°F (190°C). Line a sheet pan with parchment paper or place a wire rack over the pan and spray with cooking spray.
- Bake for 20–22 minutes, flipping once halfway. Oven times vary; remove sooner if you prefer a slightly pink center (around 18 minutes).
Notes and Tips
- Use a very sharp knife to slice the stacked tortillas cleanly.
- Chill the assembled stack in the fridge for 1 hour or freeze for 30 minutes before slicing to make cutting easier.
- Swap ground beef for ground chicken or turkey if preferred; slightly freezing the mixture first helps with slicing.
- If grating the onion, drain excess liquid before mixing with the meat.
- Cook method flexibility: air fry, pan-sear, grill, or bake—choose what works best for you.
- Try different dips or sauces—yogurt-cilantro, tzatziki, or a spicy chili oil baste all pair well.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Yield depends on cuts: plan for about 6 servings or 4 large servings.
- Low-carb option: use low-carb tortillas. Gluten-free option: use gluten-free tortillas.
Common Questions
Yes. Grating is fine—just press or drain any excess liquid first to avoid soggy filling.
You can prepare the meat mixture a day ahead and refrigerate it, but assemble and slice the tortillas a few hours before serving to prevent sogginess.
Store kebabs in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer to regain crispness.
Freezing is not recommended; thawed tortillas often become soggy.
Tortilla Kebabs
Equipment
- 6 wooden skewers
Ingredients
- 2 pounds lean ground beef
- 6 extra-large flour tortillas
- 1 red bell pepper, diced
- 1 medium white or yellow onion, finely diced
- 6 garlic cloves, minced
- 2 tbsp paprika
- 2 tsp cumin
- 1 tbsp garlic powder
- 2 tsp coriander
- 1 tbsp oregano
- 1 tbsp pepper
- 1 tbsp salt
- 1/3 cup chopped parsley
Garlic butter baste (optional)
- 3 tbsp melted butter
- 2–3 garlic cloves, minced
- 1 tbsp chopped parsley
Cilantro cream sauce (optional)
- 1 cup plain yogurt
- 1/3 cup chopped cilantro
- 3 garlic cloves
- Juice of 1 lemon
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Mix the ground beef, diced pepper, diced onion, minced garlic, parsley, and seasonings in a large bowl until combined. Set aside.
- Stack the tortillas, trim to square shapes (about 10 inches), and spread the meat mixture evenly over five tortillas. Top with the sixth tortilla.
- Slice the stack vertically into 4–5 sections. Stand each section upright and insert 4–6 skewers through the layers. Cut between skewers to make individual kebabs.
- Brush kebabs with garlic butter baste or chili oil if using.
- Air fry at 360°F for 15–16 minutes, turning halfway, or bake at 375°F for 20–22 minutes, flipping once. To sear, cook in an oiled cast-iron pan 3–4 minutes per side.
- For the cilantro-yogurt dip, blend yogurt, cilantro, garlic, lemon juice, olive oil, salt, and pepper until smooth. Thin with a little water if desired.
Notes
- Chill the assembled stack briefly for easier slicing.
- Substitute ground chicken or turkey if you prefer.
- Leftovers keep up to 4 days refrigerated; freezing is not advised.
Nutrition
Approximate per serving: 442 kcal, Carbs 28 g, Protein 38 g, Fat 20 g. Use as a general estimate.
If you try this recipe and enjoy it, please leave feedback in the comments and consider rating it. Share with friends and family who’d love a fun new twist on kebabs.