Before You Get Started

You'll need metal or soaked wooden skewers for this recipe. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning. The stacking and skewering step is the key to getting that signature layered look — take your time to press the beef evenly across each tortilla square. 

Steps

• Step 1

  Preheat the grill to 450°F. 

  450 ˚F / 232 ˚C

• Step 2

  Make the beef mixture: In a medium bowl, combine the ground beef, salt, pepper, cumin, garlic powder, smoked paprika, oregano, grated onion, and minced garlic. Mix until just combined, do not overwork the meat. 

  Ingredients

  • 1 1/2 Pound ground beef, (80/20)

  • 1 Teaspoon kosher salt

  • 1 Teaspoon freshly ground black pepper

  • 1 Teaspoon ground cumin

  • 1 Teaspoon garlic powder

  • 1 Teaspoon smoked paprika

  • 1/2 Teaspoon dried oregano

  • 1/2 Medium yellow onion, finely grated

  • 3 Clove garlic, minced

• Step 3

  Prepare the tortilla squares: Cut each flour tortilla into a square by trimming the rounded edges. You should have 6 even squares, roughly 6 x 6 inches. 

  Ingredients

  • 6 Medium  (8-inch) flour tortillas

  •  Metal or soaked wooden skewers

• Step 4

  Assemble the kebabs: Place a tortilla square on a clean work surface. Spread a thin, even layer of the seasoned ground beef over the entire surface of the tortilla, about 1/8-inch thick. Repeat with the remaining tortilla squares and beef, stacking them directly on top of one another until you have one compact stack. 

• Step 5

  Cut and skewer: Cut the stack into thirds, then rotate each stack so the cut side is now facing up. You should see all the layers of tortilla and meat. Insert 3 or 4 skewers (depending on how large you want the kebabs) through the stacks spacing them out evenly. Cut again in between each skewer creating individual kebabs.

• Step 6

  Make the garlic butter: While the kebabs cook, in a small bowl stir together the melted butter, minced garlic, and salt. 

  Ingredients

  • 4 Tablespoon unsalted butter, melted

  • 2 Clove garlic, minced

  • 1/4 Teaspoon kosher salt

• Step 7

  Place the kebabs directly on the grill grates. Cook, turning once, until the beef is cooked through and the tortillas are lightly charred, about 10 to 12 minutes total brushing with garlic butter halfway through.  

• Step 8

  Make the tzatziki: In a medium bowl, combine the Greek yogurt, shaved cucumber, minced garlic, dill, lemon juice, and salt. Stir well and refrigerate until ready to serve. 

  Ingredients

  • 1 Cup plain whole milk Greek yogurt

  • 1 Small Persian cucumber, shaved or finely grated and drained of excess liquid

  • 1 Clove garlic, minced

  • 2 Tablespoon chopped fresh dill

  • 1 Tablespoon fresh lemon juice

  • 1/2 Teaspoon kosher salt

• Step 9

  Make the salad: In a medium bowl, toss together the tomatoes, cucumber, red onion, parsley, mint, and dill. Drizzle with the red wine vinegar and olive oil. Season with salt and pepper and toss to combine. 

  Ingredients

  • 2 Medium Roma tomatoes, finely chopped

  • 1 Small Persian cucumber, finely diced

  • 1/4 Medium red onion, thinly sliced

  • 2 Tablespoon chopped fresh flat-leaf parsley

  • 1 Tablespoon chopped fresh mint

  • 1 Tablespoon chopped fresh dill

  • 1 Tablespoon red wine vinegar

  • 1 Tablespoon extra-virgin olive oil

  •  kosher salt and freshly ground black pepper, to taste

• Step 10

  Transfer the kebabs from the grill to a serving platter. Brush generously with the garlic butter. Serve immediately alongside the tzatziki and the tomato-cucumber salad.