Go Back
Print Recipe

Tortilla Kebab Skewers

Juicy spiced beef layered between thin tortillas, roasted until crisp and charred, then brushed with garlic cilantro butter and served over a smoky roasted tomato and pepper sauce with blistered green peppers and fresh salad.
Prep Time30 minutes
Cook Time40 minutes
Sauce Time15 minutes
Total Time1 hour 25 minutes

Ingredients

For Beef kebab mixture:

  • 500 g Beef mince (preferably around 20% fat)
  • ½ Very finely chopped red bell pepper
  • ½ Very finely chopped small onion
  • 2 Grated garlic cloves
  • 1 tbsp Turkish red pepper paste
  • 1 tsp Pul biber or Aleppo pepper
  • 1 tsp Paprika
  • ¾ tsp Ground cumin
  • 1 tsp Salt
  • ½ tsp Black pepper
  • 2 tbsp Finely chopped parsley

For the tortilla layers:

  • 4–5 Large thin flour tortillas or durum/lavash breads
  • Olive oil (for brushing)

For Roasted tomato sauce:

  • 4–5 Halved ripe tomatoes
  • 1 Roughly chopped red bell pepper
  • 1 Quartered small onion
  • 4–5 Garlic cloves
  • 1–2 tbsp Olive oil
  • A handful of fresh cilantro/coriander
  • Salt (to taste)
  • Black pepper (to taste)
  • Fresh lemon juice (to taste)

For Garlic-cilantro butter:

  • 50 g Butter
  • 2 Finely grated garlic cloves
  • A finely chopped handful of fresh cilantro/coriander
  • ½ tsp Pul biber
  • Pinch of salt

For serving:

  • Long green peppers
  • Fresh salad
  • Lemon wedges
  • Extra fresh cilantro/coriander

Instructions

  • Finely chop the onion and red bell pepper, then squeeze out as much excess moisture as possible. Add them to the beef mince along with the grated garlic, Turkish red pepper paste, pul biber, paprika, cumin, salt, black pepper, and parsley.
    Knead everything together for 3 to 4 minutes until the mixture becomes sticky and cohesive. Cover and refrigerate for at least 30 minutes. Chilling helps the mixture firm up and makes it easier to spread between the tortilla layers.
  • Cut the tortillas into pieces that are roughly the size you want for your finished skewers. Spread a very thin layer of the raw beef mixture over one tortilla piece.
    Place another tortilla piece on top, then add another thin layer of beef. Continue building the stack with tortilla, beef, tortilla, beef, and tortilla until you have several thin layers.
    Keep the beef layers thin so you get plenty of crispy tortilla throughout the kebab. Once the stack is complete, press it together firmly and thread a skewer through the entire stack. Compress the layers tightly around the skewer, then lightly brush the outside with olive oil.
  • Place the skewers over a baking tray so they are elevated and the juices can drip underneath. Bake at 220°C (425°F) until the beef is cooked through and the tortilla layers are deeply golden with charred edges.
    Turn the skewers during cooking so they brown evenly. For extra smoky colour and crispness, finish them under the grill or broiler for a few minutes.
    The kebabs can also be cooked on a grill or in a pan if preferred.
  • Place the halved tomatoes, red bell pepper, onion, and garlic in an air fryer. Drizzle with olive oil and season with salt and black pepper.
    Air fry at 200°C (400°F) until the vegetables are soft, caramelised, and lightly charred around the edges. Transfer everything to a blender, including the roasted garlic and any juices.
    Add fresh cilantro and lemon juice, then blend until smooth but still slightly rustic. Taste and adjust with additional salt, pepper, or lemon juice as needed.
  • Melt the butter in a small pan over low heat. Add the grated garlic and cook gently for about 30 seconds, being careful not to brown the garlic.
    Remove from the heat and stir in the chopped cilantro, pul biber, and a pinch of salt.
  • Heat a grill, pan, or broiler until very hot. Add the long green peppers and cook until they become blistered, softened, and nicely charred on the outside.
    Season lightly with salt and set aside.
  • Spread the warm roasted tomato and pepper sauce generously over a large serving platter. Place the hot tortilla kebab skewers over the sauce.
    Brush the kebabs generously with the garlic cilantro butter while they are still hot, making sure the butter gets into all the crispy layers. Scatter fresh cilantro over the top, then arrange the blistered green peppers around the kebabs.
    Serve immediately with fresh salad and lemon wedges.

Video