Beef Kebab Pinwheels

In a large bowl, combine the ground beef, grated onion, cumin, coriander, paprika, 2 cloves of minced garlic, juice of half a lemon, salt, and pepper.

Mix the ingredients thoroughly with your hands until well combined.

Spread a thin, even layer of the raw meat mixture over a flour tortilla, leaving a small border around the edge.

Roll the tortilla up tightly. Repeat with the remaining tortillas and meat mixture.

Place the rolled tortillas on a tray and freeze for about 15 minutes to firm them up for easier slicing.

While the rolls are chilling, prepare the sauce. In a small bowl, combine the plain yogurt, zest of one lemon, juice of the remaining half lemon, 1 clove of minced garlic, salt, and pepper.

Whisk the sauce ingredients together, then drizzle in the olive oil and mix until smooth. Set aside.

Preheat your oven to 475°F (245°C).

Remove the chilled rolls from the freezer and slice them into 3/4-inch thick pinwheels.

Thread several pinwheels onto wooden skewers to create kebabs.

Prepare a baking sheet by coating it with cooking spray and then drizzling with vegetable oil.

Place the skewers on the baking sheet and flip them to coat both sides of the pinwheels with oil.

Bake for 13-15 minutes, flipping the skewers halfway through, until the pinwheels are golden brown and the meat is cooked through.

Serve the warm pinwheel kebabs with the yogurt sauce for dipping or drizzling, and garnish with fresh parsley if desired.