Tortilla Kebabs
Published May 18, 2026 • Updated June 10, 2026
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These viral tortilla kebabs took over TikTok for good reason. Layers of seasoned ground beef are sandwiched between tortillas, sliced into skewers, and cooked until the tortillas turn crispy while the beef stays unbelievably juicy and flavorful.
When I first saw these viral tortilla kebabs floating around online, I immediately stopped scrolling because I had never seen kebabs made like this before. Stacking layers of seasoned ground beef between tortillas honestly sounded a little strange…but also interesting enough that I had to try it for myself. And after making them, I totally understand why they went viral. They turned out crispy on the outside, juicy in the middle, and packed with so much flavor in every layer.
What makes this tortilla kebab recipe so different?
It’s the way the tortillas cook around the beef!
- As the kebabs cook, the tortillas get golden and slightly crisp while helping keep the beef tender and juicy inside.
- I used low carb tortillas to keep these keto friendly, and they worked surprisingly well.
- The tortillas almost act like a thin crispy shell around all that seasoned beef, garlic, parsley, onion, and warm spices like cumin, coriander, and paprika.
- I also love that you can customize them depending on your carb goals by reducing or omitting the onions and peppers.
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Tortilla Kebabs Ingredients
2 tablespoons paprika -
1 tablespoon garlic powder
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1 tablespoon salt
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1 tablespoon ground black pepper
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2 teaspoons ground cumin
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2 teaspoons ground coriander
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2 teaspoon dried oregano leaves
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2.5 lb lean ground beef (15/85 or 10/90)
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1/2 medium red bell pepper, finely diced
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1/2 medium yellow onion, finely diced
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1/4 cup chopped fresh parsley
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6 cloves of garlic, minced
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12 low carb tortillas
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1-2 tablespoons cooking oil
Dipping Sauce Ingredients
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1 cup plain Greek yogurt
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2 cloves garlic, finely grated
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1–2 tablespoons lemon juice
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1 tablespoon olive oil
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1–2 tablespoons chopped parsley
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salt and pepper, to taste
Step by Step Instructions
Step by Step Instructions
Mix seasoning
In a small bowl, combine all the seasonings – paprika, garlic powder, salt, pepper, cumin, coriander and oregano.
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoon dried oregano leaves
Make beef mixture
To a large bowl, add ground beef, bell pepper, onion, parsley, garlic and seasoning. Mix with hands to combine. Set aside.
- 2.5 lb lean ground beef
- 1/2 medium red bell pepper, finely diced
- 1/2 medium yellow onion, finely diced
- 1/4 cup chopped fresh parsley
- 6 cloves of garlic, minced
Trim tortillas
Stack 8 tortillas together. Using a sharp or serrated knife, trim all the sides of the tortillas to form squares the same size.
- 12 low carb tortillas
Spread beef mixture
Spread the meat mixture evenly over 7 of the tortillas. Make sure to go edge to edge. It will probably need about a heaping ½ cup for each tortilla.
Stack the layers
Stack the beef-lined tortillas over each other and top with the last blank tortilla.
Slice the stack
Slice the beef tortilla stacks using a sharp or serrated knife vertically into 3 sections.
Flip the stacks
Flip each one upwards and turn them to the other side so they are side by side, facing upwards. Carefully insert 3 skewers through them. Depending on the size of your stack and skewer, you may only be able to slide the skewer through 2 of the stacks instead of three. Cut again in between each of the skewers to make kebabs. Repeat steps 3-7 with remaining tortillas and beef mixture.
Cooking instructions
Stovetop method (preferred): Heat a large cast iron or stainless steel skillet over medium heat. Pour cooking oil into the skillet and let heat. Add 2-3 kebabs to the heated skillet. Let cook on each side for about 2-3 minutes each until slightly browned. Repeat with remaining kebabs. Air fryer method: Place kebabs in the basket of the air fryer and air fry at 360 degrees F for about 14 minutes, flipping halfway through. Grill method: Grill them over medium heat for about 2 minutes per side.
Dipping sauce (optional)
Combine all ingredients in a small bowl. Add salt and pepper to taste.
- 1 cup plain Greek yogurt
- 2 cloves garlic, finely grated
- 1–2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1–2 tablespoons chopped parsley
- Salt and pepper
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use regular tortillas instead of low carb tortillas?
Absolutely. I used Mission Carb Balance tortillas to keep these lower carb, but regular flour tortillas work too. Just keep in mind the texture and carb count will vary slightly depending on the tortillas you use....and you probably won't be keto anymore.
Why are my tortilla kebabs falling apart?
Usually this happens if the meat layer is spread too thick or the skewers aren't inserted securely through the layers. What fixed it for me was chilling the assembled stack in the fridge for about an hour (or the freezer for 30 minutes) before slicing, so the layers firm up and cut clean instead of smearing apart. I also keep the beef in thin, even layers and use a sharp serrated knife, which holds everything together when the skewers go in.
What dipping sauce goes well with tortilla kebabs?
I love serving these with a herby yogurt sauce because the cool, creamy flavor balances the warm spices in the beef perfectly. Tzatziki or garlic sauce would also be delicious.
How can I make these even lower carb?
To lower the carbs even more, you can reduce or omit the onions and bell peppers in the beef mixture. Using low carb tortillas also helps keep the carbs much lower than traditional tortilla kebabs.
What type of ground beef works best?
I like using lean ground beef like 85/15 or 90/10. It still has enough fat for flavor without making the kebabs greasy.
Wasn't sure these would reheat well but the beef stayed surprisingly juicy in the microwave. Tortilla gets a little soggy but still beats most of my usual lunch options. Thinking air fryer next time.
There was a shawarma spot near my old apartment I used to hit every couple weeks. Nothing fancy, but I'd written off ever tasting that spice profile again when I went keto. Made these last night and when the smell came off the pan it was almost disorienting, I was back on that corner for a second. The tortilla crisping that way while the beef underneath stays that juicy is what got me. Making this again Sunday.
Four batches in and this one just keeps getting better. Got hooked on the cracker-crispy tortilla edges and the juicy beef from round one, but the first thing I messed with was the spice mix (extra cumin, doubled the coriander) and the flavor went noticeably deeper. Anyway, this past weekend I tried pressing the whole stacked tower with my cast iron before slicing, just held it there about two minutes, and the layers held together so cleanly when I cut. Zero falling-apart. Every skewer looked like it was supposed to. Previous batches I was losing a chunk of filling every single cut. That pressing step made a way bigger difference than I expected.
Two minutes under the cast iron before slicing. Stealing that.
My grandmother used to make something she called 'meat pitas' with this exact spice blend, and I lost the recipe when she passed. I've been trying to recreate it for years. Made these last Sunday and when the cumin and coriander hit from the pan I actually had to sit down for a second. The proportions are so close it's a little unreal. Going in the permanent rotation, obviously.
Glad it found you.
Hadn't eaten anything tortilla-based in close to two years. The second I hit that crispy outer layer with the cumin-forward beef underneath, those two years felt pretty far away.
Two years is a long time. The cumin does something when it hits that crispy tortilla layer that I didn't expect the first time I made these either.