These Tortilla Pinwheel Kebabs are a fun twist on classic kebabs. Seasoned ground beef is spread over tortillas, rolled tightly, sliced into spirals, and baked until beautifully golden and crispy around the edges. Served with a cool, creamy yogurt sauce, they make an easy dinner, party appetizer, or crowd-pleasing snack.
Ingredients
For the Pinwheel Kebabs
- 1 lb (450 g) lean ground beef
- 4 large flour tortillas
- 1 small white onion, finely chopped
- 3 cloves garlic, minced
- ½ small bunch fresh parsley, finely chopped
- 1 tablespoon paprika
- 2 teaspoons dried oregano
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- Wooden skewers
For the Yogurt Sauce
- ⅔ cup plain Greek yogurt
- Juice of ½ lemon
- 1 small garlic clove, minced
- 1–2 tablespoons finely chopped parsley
- Salt, to taste
- A splash of water, if needed
Instructions
- Prepare the beef mixture:
In a large bowl, combine the ground beef, chopped onion, garlic, parsley, paprika, oregano, red pepper flakes, salt, black pepper, and olive oil. Mix until everything is well combined. - Spread onto tortillas:
Place a tortilla flat and spread a very thin, even layer of the seasoned beef mixture over the entire surface. - Roll tightly:
Roll the tortilla up firmly from one side to the other, keeping the filling tightly packed inside. Repeat with the remaining tortillas. - Slice into pinwheels:
Cut each roll into pieces about 1 inch thick. Keep the rolls chilled for a few minutes first if they feel difficult to slice. - Make the kebabs:
Thread the pinwheel pieces onto wooden skewers, placing several pieces on each skewer with the cut sides facing outward. - Bake:
Preheat the oven to 400°F (200°C). Arrange the skewers on a lined baking sheet and bake for about 25–30 minutes, turning halfway through, until the beef is cooked through and the tortilla edges are golden and crispy. - Make the yogurt sauce:
Mix the Greek yogurt, lemon juice, garlic, parsley, and salt. Add a small splash of water if you prefer a thinner dipping sauce. - Serve:
Serve the hot pinwheel kebabs immediately with the cool yogurt sauce on the side. 🌯🥩
Tips for Perfect Pinwheel Kebabs
- Spread the beef thinly. A thin layer cooks more evenly and gives you crispier edges.
- Roll tightly so the pinwheels hold their shape on the skewers.
- Don’t overcrowd the skewers—leave enough space for the heat to circulate.
- For extra browning, place the kebabs under the broiler for 1–2 minutes at the end.
- You can use ground lamb or a beef-and-lamb mixture instead of beef.
