Crispy Oven-baked Tortilla Kebabs

• 総時間: 32 minutes

材料

INGREDIENTS (makes 4-6 kebabs):

2 lbs ground beef (900 g)

6-12 large flour tortillas

1 red bell pepper (about 150 g)

1/4 red onion (I used 1/2)

1/3 cup chopped parsley

4-6 garlic cloves

2 tbsp sumac

2 tbsp smoked paprika

1 tbsp cumin

1 tbsp garlic powder

1 tbsp oregano

1 tbsp black pepper

1 tbsp salt

1/2 cup parsley garlic butter — for brushing

HOW TO COOK:

手順

Preheat the oven to 430°F (220°C), fan/convection mode.

In a large bowl, combine the ground beef, chopped bell pepper, onion, parsley, garlic, jalapeño, and all seasonings. Mix well until evenly combined.

Trim the rounded edges off each tortilla to make them square. Spread a thin, even layer of meat (about 2–3 mm) over each one.

Stack the tortillas, then cut the stack into 4-6 equal strips. Insert wooden skewers through the center to hold them together.

Place the kebabs on a parchment-lined tray and bake for 20–25 minutes without brushing anything yet. Slightly dry tortilla edges are normal - they’ll crisp up nicely. If they start browning too much, brush lightly with oil or cover with foil.

Remove from the oven, brush with garlic butter or oil, flip, brush the other side, and bake for another 10 minutes until golden and crispy.

For extra color, switch on the broiler (grill) for the last 2–3 minutes.

Flavor variations:

You can brush the kebabs with garlic butter for a rich, savory flavor - or use a BBQ mix (ketchup, BBQ sauce, and Worcestershire) and top with melted cheese for a smoky twist. Both versions come out crispy and delicious in the oven.

Dipping sauce (cilantro yogurt):

1 cup yogurt (240 g)

4 garlic cloves

1 bunch cilantro

juice of 1 lemon (3 tbsp / 50 ml)

salt to taste

Blend everything until smooth. Add 1–2 tbsp (15–30 ml) water or vinegar to thin to your desired texture. #kebab