Today we’re taking the viral Tortilla Kebabs trend straight to the backyard grill. Haven’t seen the viral tortilla beef kebabs yet? Let me catch you up. Stacked layers of seasoned beef and soft tortillas, sliced into clean, even strips, are skewered and grilled over open fire until they’re crispy, smoky, and packed with flavor.
If that wasn’t enough, the drizzle of creamy jalapeno sauce takes the flavors over the top. Yeah… these things are so freakin’ delicious, they’ll be forever seared into your food memories (in the best possible way!).
Post sponsored by Cowboy Charcoal
This creative take on the traditional kebab recipe is a mash-up of my steak-and-bacon skewers and your favorite street tacos. We’re cooking these Mexican-inspired kebabs right over the coals with Cowboy Charcoal, my go-to for clean, consistent heat and that signature kiss of smoke every fire deserves.
Why you’ll love Tortilla Kebabs
What’s not to love about all that char, smoke, Mexican spice, and crunch in every bite? Plus, that creamy, tangy jalapeño sauce with fresh cilantro is so good it’s unreal.
This kebab recipe is versatile. Swap out different meats (Dean Edwards makes his with lamb). Play around with the seasonings and the sauces. The end result? Perfect for quick meals, late-night snacking, or your total crowd-pleaser eats on game day. The tortillas soak up the juices from the beef and turn crisp at the edges, locking in flavor while holding everything together.
These tortilla kebab skewers use simple ingredients, including 80/20 ground beef, taco rub, and soft tortillas. Did I mention that this recipe comes together fast? Whether you’re cooking on a Kamado Joe, over a fire pit, or using my backyard FYR Grill, an epic meal is only minutes away.
If you love skewers as much as I do, check out these easy recipes next: Teriyaki Chicken Skewers, Pizza Steak Skewers, Pizza Sausage Skewers, Steak Onion Skewers, and Flake Steak Skewers.
Ingredients Round-Up
- Skewers – Ground beef, large soft flour tortillas, and your favorite taco rub (I went with my Chipotle Garlic BBQ Rub).
- Creamy Jalapeno Sauce – Mayonnaise, sour cream, fresh lime juice, pickled jalapeños with a splash of their juice, and chopped cilantro.
- Fries – Frozen fries and your favorite high-smoke-point oil for frying.
That’s everything you need to build these loaded tortilla kebabs and that tasty sauce from the ground up. Now let’s get the fire rolling and break down how to stack, slice, and grill them to perfection.
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How to Make Tortilla Kebabs
Start by laying out one tortilla and spreading a thin layer of ground beef across it. You’re looking for an even layer of meat that cooks through but doesn’t fall apart. Season it generously with taco rub. For added kick, sprinkle on some black pepper and maybe some red pepper flakes.
Repeat that process with five or six tortillas, stacking them into layered stacks of beef and tortilla. Then, I squared off the edges before slicing the stack into equal strips, about two inches wide. Insert skewers through the layers to hold them together. Opt for large skewers for even heat and a solid grip. Season the outside once more for good measure.
Set the skewers in the freezer for about 30 minutes, because we want them to hold their shape during the cooking process. While they chill, mix the ingredients for the creamy jalapeno sauce. Stir well and set it in the fridge.
Now head outside and fire up that Cowboy Charcoal. Once the coals are glowing hot, add the skewers to the grill grates. Cook for about 8–10 minutes per side, flipping as needed, until the internal temperature hits 165F. The tortillas will crisp and char slightly, locking in all that smoky flavor.
Pull the skewers off and let them rest while you fry up some fries, because kebabs and fries are a love story.
Serve everything hot, with some extra jalapeño sauce on the side, and then watch them disappear fast. Cheers!
Pro Tip: What’s the Best Charcoal to Use from Cowboy Charcoal?
For these tortilla kebabs, go with Cowboy All-Natural Hardwood Lump Charcoal. It burns hot, lights fast, and then gives that clean, wood-fired flavor that makes the beef smoky without overpowering the tortillas. Want a little more control or a slower burn? Mix in some Cowboy Hardwood Briquets, which also infuses more mesquite flavor.
What to Serve with Tortilla Kebabs
These tortilla kebabs pair best with crispy French fries, grilled corn, or a quick green salad. They also make incredible taco bowls. Just pull the beef and tortilla chunks off the skewers and toss them over rice with that creamy jalapeno sauce. However you plate it, this full recipe is built for fun, fire, and flavor!
More recipes with tortillas!
FAQs
You can, but keep in mind that corn tortillas tend to crack and crumble when you layer and skewer them, especially once they hit the heat. Flour tortillas hold together better, get that perfect char from the grill, and soak up all the smoky beef flavor without falling apart.
Absolutely. Lamb keema adds a rich, savory flavor that works beautifully with the tortillas. You could also go with ground turkey or chicken.
Heck, yeah. Freeze the skewers after stacking and slicing. When you’re ready, grill them straight from the freezer — just add a few extra minutes to the cooking time.
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Tortilla Kebabs
Ingredients
Skewers:
- 2.5 lbs Ground Beef sliced thinly
- 12 Large Flour Tortillas
- 1 cup Chipotle Garlic Seasoning or your favorite Taco Rub
Creamy Jalapeno Sauce:
- ½ cup Mayonnaise
- ¼ cup Sour Cream
- 2 medium Limes juiced
- 1.5 tbsp Pickled Jalapenos diced
- 1 tbsp Pickled Jalapeno Juice
- 1 tbsp Chopped Cilantro
Fries:
- Frozen Fries
- Frying Oil
Instructions
- Lay out one tortilla and take a handful of ground beef. Spread over the tortilla for a nice thin layer. Season generously with taco rub. Repeat for 5-6 tortillas.
- Stack the meat stuffed tortillas and square off the edges. Slice into 2”x2” cubes to make your skewers. Skewer these up and repeat until you have 4-6 skewers. Season the outside of the skewers once done.
- Add the skewers to the freezer to set for 30 minutes.
- In a bowl, mix together the Creamy Jalapeno Sauce and set in the fridge.
- Pull out the skewers and add to the grill grates to slowly cook. Cook for about 8-10 minutes per side or until 165F internal, then once done pull off and let rest.
- Fry up some French fries while the beef is resting, then serve with the fries and sauce on the side. Enjoy!
