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Layered beef and tortilla kebabs combine seasoned ground beef, crumbled feta, and stacked tortillas cut into accordion-style pieces and threaded onto skewers, then baked until golden and crispy. Served with a fresh herby yogurt dip, they deliver Mediterranean flavors in an inventive presentation.
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In a large bowl, combine ground beef, diced red onion, minced garlic, chopped parsley, and crumbled feta cheese.
Season the meat mixture with paprika, cumin, and salt.
Using your hands, mix all ingredients until thoroughly combined.
On a piece of parchment paper, lay down one square tortilla. Spread a thin, even layer of the meat mixture over the entire surface.
Place another tortilla on top and repeat with another layer of the meat mixture. Continue stacking until you have used all the tortillas and meat mixture, creating about 4-5 layers.
Cut the stack into three long, equal strips.
Cut each strip into smaller, bite-sized squares.
Carefully thread the stacked squares onto wooden skewers, creating an accordion-like kebab. Place the kebabs on a parchment-lined baking sheet.
Brush the tops and sides of the kebabs with the beaten egg.
Bake at 400°F (200°C) for 20-25 minutes, or until the meat is cooked through and the tortillas are golden brown and crispy.
While the kebabs are baking, prepare the dip. In a bowl, combine Greek yogurt, lemon juice, minced garlic, chopped fresh dill, and dried mint.
Stir the dip until smooth and well combined. Transfer to a serving bowl.
Garnish the dip with a drizzle of garlic-infused olive oil and a sprinkle of more dried mint.
Serve the hot kebabs with the yogurt dip.
Written automatically by CookOS, not by the creator.
Store cooled kebabs in an airtight container for up to 3 days; reheat in a 350°F oven for 8–10 minutes until warmed through. Yogurt dip keeps refrigerated for up to 2 days.
wooden or metal skewers · parchment paper · baking sheet
Written automatically by CookOS, not by the creator.
Yes. Assemble and thread the kebabs up to 4 hours ahead, cover with plastic wrap, and refrigerate. Brush with beaten egg and bake just before serving.
Metal skewers work equally well and don't require soaking. Avoid plastic, which may warp at 400°F.
Bake for 20–25 minutes at 400°F until the tortillas are golden brown and crispy; the internal meat temperature should reach 160°F if checked with a thermometer.
Substitute Greek yogurt with coconut or cashew-based yogurt alternative; the dip will be slightly less tangy but still delicious.
Pita bread or thin naan can work, though you may need to trim or overlap them to create even layers for stacking.
