Beef kebab pinwheels are ground beef seasoned with cumin, coriander, and paprika, rolled in flour tortillas, sliced into spirals, and baked until golden. The tangy lemon-garlic yogurt dip mirrors traditional kebab flavors in an easy appetizer format.
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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.
Store cooked pinwheels in an airtight container for up to 3 days; reheat at 350°F for 5–7 minutes until warmed through. The yogurt sauce keeps separately for up to 4 days.
Yes. Assemble and slice the pinwheels up to 24 hours ahead, refrigerate on a parchment-lined baking sheet covered, then bake just before serving.
Bake at 375°F for 12–15 minutes until the tortillas are golden brown and the edges crisp slightly.
Yes, but whole wheat tortillas are more delicate; handle gently when rolling and slicing to avoid tearing.
Spread the beef filling evenly to the edges, roll tightly, chill for 30 minutes before slicing, and use a sharp serrated knife with a gentle sawing motion.
Yes. Slice, freeze on a tray for 2 hours, transfer to a freezer bag for up to 3 months. Bake from frozen, adding 5–7 minutes to baking time.
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