Viral Tortilla Kebab Skewers with Ground Beef
These Viral Tortilla Kebab Skewers feature layered tortillas with ground beef, cheese, and breadcrumbs grilled at 400°F. Stack, skewer, slice, and grill method in 30 minutes.
Equipment
- Grill (Charcoal, Gas, or Pellet)
- 3-4 Metal Skewers
- Sharp Serrated Knife
- Instant-Read Thermometer
- Silicone Basting Brush
Ingredients
For the Beef Layer
- 1 pound ground beef 80/20
- 3 tablespoons Tony Chachere's Burger Marinade
- 2 tablespoons gluten-free Italian breadcrumbs
- 1 tablespoon Worcestershire sauce optional
- 1/2 teaspoon Tony's Original Creole Seasoning
For the Stack
- 4 large flour tortillas burrito size
- 2 1/2 - 3 cups shredded mozzarella-cheddar blend
- 1/2 cup pepper jack cheese optional for heat
For Tony's Cajun Compound Butter
- 1/2 cup unsalted butter softened
- 1 teaspoon Tony's Original Seasoning
- 1/2 teaspoon garlic paste
- 1/2 teaspoon smoked paprika
- 1 tablespoon chopped fresh parsley optional
Optional Cajun Drizzle Sauce
- 1/2 cup mayonnaise
- 1 tablespoon Tony's Burger Marinade
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 dash hot sauce
Instructions
- Prepare beef: Combine ground beef, Tony's Burger Marinade, breadcrumbs, Worcestershire sauce, and Tony's Original Creole Seasoning in large bowl. Mix gently just until incorporated. Let rest 10 minutes.
- Make compound butter: Mix softened butter, Tony's Original Seasoning, garlic paste, smoked paprika, and parsley until evenly combined. Set aside.
- Build first stack: Lay one tortilla flat. Layer: ½ cup cheese, one-quarter beef mixture in ¼-inch layer, ½ cup cheese, second tortilla. Press down firmly.
- Continue stacking: Repeat layering (cheese, beef, cheese, tortilla) until 3 to 4 tortillas are stacked. Press entire stack firmly with both hands to compress.
- Insert skewers and slice: Push metal skewers straight through stack, spacing 1½ to 2 inches apart. Slice between skewers with sharp knife to create 10 to 12 rectangular kebab pieces.
- Grill kebabs: Preheat grill to 375-425°F with two-zone heat. Place on indirect heat side, cook 6 to 8 minutes, flipping once. Move to direct heat, grill 1 to 2 minutes per side until tortillas are golden and crispy. Beef should reach 160°F internal temp.
- Apply butter finish: During final 60 to 90 seconds, brush all sides generously with Cajun compound butter. Close lid briefly to let butter melt.
- Serve: Transfer to platter and serve hot. Optional: drizzle with Cajun sauce.
Notes
Critical Tips: Use 80/20 ground beef for proper fat content. Lean beef dries out. Keep beef layers thin (¼ inch max) for even cooking. Breadcrumbs absorb fat and provide structure without egg binder.
Skewers: Metal skewers work better than wooden - they conduct heat and provide rigid support. Space 1½ to 2 inches apart for clean cutting lanes. Flat skewers prevent spinning.
Assembly: Press stack firmly before skewering to compress layers and spread cheese evenly. This creates clean cross-sections and prevents separation during grilling.
Grilling: Two-zone grilling is essential. Indirect heat cooks through without burning. Direct heat crisps tortillas. Apply compound butter only in final 90 seconds to prevent burning.
Make-Ahead: Stack, wrap tightly, refrigerate up to 12 hours before grilling. Bring to room temperature 20 minutes before grilling.
Variations: Add pickles after grilling for cheeseburger style. Layer sliced jalapeños and cream cheese for jalapeño popper version. Brush with BBQ sauce before final sear for BBQ burger style. Substitute sliced steak for ground beef.
Storage: Best eaten fresh. Refrigerate leftovers up to 2 days. Reheat in 350°F oven or air fryer to recrisp tortillas.