Tortilla Beef Kebabs

Name: Tortilla Beef Kebabs
Total time: 75 min
Yield: 4 servings
Ingredients: 0.625 LB Ground Beef; 1.5 large Flour Tortilla; 0.25 Red Bell Pepper; 0.0625 Red Onion; 1 clove Garlic; 0.5 TBSP Paprika; 0.25 TBSP Cumin; 0.25 TBSP Garlic Powder; 0.25 TBSP Oregano; 0.25 TBSP Pepper; 0.25 TBSP Salt; 0.0833333 CUP Parsley; 0.0625 CUP Chili Oil

These Tortilla Beef Kebabs turn seasoned ground beef and crisp vegetables into fun, handheld skewers wrapped in golden tortillas. Bright bell pepper, onion and parsley add freshness while warm spices give the beef a smoky, savory kick. Quick to assemble and seared until the tortillas are crisp, they make an impressive snack or party appetizer.

These Tortilla Beef Kebabs turn seasoned ground beef and crisp vegetables into fun, handheld skewers wrapped in golden tortillas. Bright bell pepper, ... Show more

3.0

•⏳1h 10min•👨‍🍳Medium

high protein

low carb

keto

low sugar

Method

Chop the vegetables

Rinse the Red Bell Pepper and Parsley, then pat them dry. Peel the Red Onion and Garlic; finely chop the onion and parsley, mince the garlic, and dice the pepper into tiny pieces so the filling stays neat on the skewers.

Mix the filling

In a large bowl, combine the Ground Beef with the Paprika, Cumin, Garlic Powder, Oregano, Pepper, Salt, and about half of the Chili Oil. Add the chopped pepper, onion, garlic, and most of the parsley, then work everything together with your hands until the mixture looks evenly speckled and holds together when you squeeze it.

Rest the mixture

Cover the bowl and let the beef rest for 15 minutes. Use that time to preheat your oven to 425° F and get the skewers and a baking sheet ready.

Shape the kebabs

Divide the mixture into 6 even portions. With damp hands, press each portion firmly onto a skewer and shape it into a long, even cylinder, leaving a couple of inches bare at each end for easy handling and sealing any cracks as you go.

Bake the kebabs

Brush the baking sheet with a little more chili oil, then set the skewers on top. Bake for 12 minutes, flip carefully, and bake for 6 to 8 minutes more until browned and cooked through; if you check the center, it should reach 160° F.

Warm and serve

Warm the Flour Tortillas in a dry skillet for about 30 seconds per side until soft and pliable. Slide the kebabs off the skewers, tuck each one into a tortilla, and finish with the remaining chili oil and the rest of the parsley.