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Name: Spicy Tortilla Kebabs

Layered flour tortillas filled with seasoned ground beef, green onions, cilantro, and cheddar, stacked, skewered, and grilled until crispy. Finished with a cool blended jalapeño-cilantro sour cream sauce for the perfect spicy-smoky bite.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 480 kcal

Equipment

  • 1 Large mixing bowl
  • 1 | Sharp knife |
  • 1 | cutting board |
  • 1 | Grill or grill pan |
  • 1 | Tongs | for flipping
  • 1 | Blender | for the sauce
  • 8 | Wooden skewers | soaked

Ingredients
  

  • 1 | lb | ground beef |
  • 1/2 | cup | green onions | chopped
  • 1/4 | cup | cilantro | chopped
  • 1 | cup | shredded cheddar cheese |
  • 2 | tsp | ground cumin |
  • 1 | tsp | chili powder |
  • 1 | tsp | salt |
  • 1/2 | tsp | black pepper |
  • 8 | | large flour tortillas |
  • 1 | cup | sour cream |
  • 2 | | jalapeños | chopped
  • 1/2 | cup | fresh cilantro leaves |
  • 2 | cloves | garlic |
  • 1 | | lime | juiced
  • 1 | pinch | salt | for sauce

Instructions
 

  • In a large bowl, mix ground beef, green onions, cilantro, cheddar, cumin, chili powder, salt, and pepper until well combined.
  • Cut flour tortillas into even strips about 2 inches wide.
  • Spread a thin layer of the meat mixture evenly over the tortilla strips.
  • Stack the filled strips into a multi-layer slab and press gently to bind.
  • Slice the slab into long strips and insert wooden skewers lengthwise through each.
  • Grill over medium-high heat, turning occasionally, until meat is cooked and edges are crispy.
  • Blend sour cream, jalapeños, cilantro, garlic, lime juice, and salt until smooth.
  • Drizzle the green sauce over the hot kebabs and serve immediately.
  • Tip: Soak skewers in water for 20 minutes before using to prevent burning on the gri

Notes

Store leftover kebabs in an airtight container in the refrigerator for up to 2 days.
Reheat in a 350°F oven or air fryer to restore crispiness.
Sauce keeps separately in the fridge for 3 days; stir before using.
For milder heat, remove jalapeño seeds before blending.