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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix ground beef, Roma tomatoes, onion, parsley, garlic, smoked paprika, coriander powder, cumin powder, salt, and pepper in a bowl until well combined.
Cut large flour tortillas into big squares, saving the scraps for another recipe.
Spread a thin layer of the beef mixture evenly over one tortilla square.
Place another tortilla square on top and repeat with more filling.
Continue layering until all tortillas and filling are used.
Slice the stacked layers into long strips.
Insert a wooden skewer through the layers.
Cut between the skewers to create individual kebabs.
Heat a pan over medium-high heat with a little oil.
Sear the kebabs on all sides until the meat is cooked through and the tortillas are golden and crispy.
Blend plain yogurt, serrano pepper, cilantro, parsley, lemon juice, maple syrup, salt, and pepper until smooth and creamy.
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Make sure to press the tortilla layers firmly together to help them hold their shape while cooking.
Use a sharp knife to cut the stacked layers into strips for clean edges.
Adjust the spice level of the herby green sauce by adding more or less serrano pepper.
Serve the kebabs immediately for the best texture and flavor.
Can I use a different type of meat?
Yes, you can substitute ground beef with ground chicken, turkey, or lamb for a different flavor.
Can I make these kebabs ahead of time?
You can prepare the kebabs and refrigerate them for a few hours before cooking. Cook them fresh for the best texture.
What can I do with the leftover tortilla scraps?
You can use the scraps to make tortilla chips by baking or frying them until crispy.
Can I bake these kebabs instead of pan-searing?
Yes, you can bake them in a preheated oven at 375°F (190°C) until the meat is cooked through and the tortillas are crispy.
How do I store leftovers?
Store leftover kebabs in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or oven for best results.
