Tortillia Kebabs
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Fusion
Author:
Jay Gleaton
While not my concept, I'm happy to adopt anything that is interesting and make it my own. These seem like they are going to be pretty versatile so I'm going to keep this version simple so that we all have a base to work from and add our own twists and spin soon.
When thinking bout this I immediately though kufta, but you could also do a Mexican version with some taco mix as well.
Ingredients
-
8 Burrito size flour tortillas
-
1.5 lbs ground beef (80/20)
-
Steak Seasoning or
-
Blackening Seasoning
-
Olive oil
Garlic Yogurt Sauce
-
1 clove garlic ground (micro-plane)
-
1 cup Greek yogurt
-
1 tbsp. lemon juice
Directions
Mix your beef with 3 tablespoons of Steak Seasoning No. 5 or Cayenne Cajun Cayenne Blackening and mix to combine.
Cut the corners off the round tortillas until you have a bunch of square tortillas that are the same size to work with. Layer a thin layer of beef and press it down flat with a tray wrapped in foil until it’s a uniform thickness of about ¼ inch. Get the meat all the way to the edge and then remove the excess back to the bowl.
Start layering the tortillas until you have a nice stack and you run out of beef.
Cut the stack in half and stack it back on top of itself again until you have a good 6-8 inch stack of beef and layered tortillas. I’m still not sure of the best way to do this next step. You can cut rectangles that are 1 inch wide and then insert skewers before your next cut to make one inch cubes or you can try to insert the skewers in a grid pattern. Experiment and let me know what works best. I’ll do the same!
Sprinkle a bit more seasoning on the skewers and brush with some olive oil before grilling them until they are perfectly done. Just a few minutes a side should do the trick.
I made a garlic yogurt dipping sauce for these. Just combine ground garlic, yogurt, and lemon juice into a bowl and stir. It will give these a nice acidity to cut through all the bread and meat. Enjoy!
