Tortilla Kebabs

I’ve got a big electric griddle that fits way more than my skillet, so I want to do a whole batch at once. Do the skewered sections hold together on a flat griddle, or do they need the sides of a pan to keep the layers from sliding?

Do your low carb tortillas hold up if I stack them the night before, or do they get soggy? Nervous to try this one.

Thank you for posting this one! I’ve been cooking off your site for a while now, and these crisped up so well I’m making them again this week!! 👍

Halfway through spreading the beef I noticed how much water the diced onion was letting off, so I wrung it out in a paper towel first. The middle layers came out way less soggy.

I had doubts about spreading raw beef edge to edge across seven tortillas and expecting the middle layers to actually cook through. My father in law cut into the center skewer first, mostly to catch me out I think, and then he went quiet for the rest of dinner. The outside tortillas crisped up and the beef underneath stayed really juicy. Making it again this weekend.

My wife has an egg allergy, so most keto tortillas are out. They all use egg as a binder. Mission Carb Balance is the one we’ve found that’s both low-carb and egg-free, but I’m not sure it’s structured enough for stacking. The tortilla layers look like they’re doing real work here, holding everything together when you slice and skewer. A softer one might tear when you press the beef in, which would make the whole thing fall apart before it hits the pan. She’s been missing anything with this kind of street-food feel since we went keto about a year ago, so I want to get this right. Would Mission hold up, or is there a brand you’d actually recommend?

Honolulu (Where nothing is cheap)
At Target:
Market Pantry™ 8″ Carb Conscious Flour Tortilla – 8ct – $4.19
Mission Carb Balance Taco Size Soft flour Tortillas – 12oz/8ct $9.99

WIth beef prices the way they are I switched to just using WM sausage chubs (hot and mild) at $3.84 each.

48g protein for something built on stacked tortillas. My husband fact-checked it, then cleared out his Sunday prep containers on the spot.

been waiting for a keto version of these, thank you

Serrated knife on the trim step. Weird idea, but it works.

Provolone between every other layer felt like it could go wrong four different ways, like the whole thing would slide apart when I went to cut it or the cheese would turn greasy and weird. It didn’t. It kind of fuses into the beef and the tortilla edge and you get this slightly molten pull when you slice through it, which I wasn’t ready for at all. One thing I figured out: press the stack down hard before cutting because the cheese will shift if you don’t anchor it. The outside also crisped up more than I expected, I think the cheese gives you better contact with the pan and you get more of that crackly edge. Only my second time making anything layered like this and I can’t believe it actually came together (I normally just dump everything in a skillet and hope).

Didn’t think tortillas could get this crispy.

If you make this, cut the salt to two teaspoons. One tablespoon isn’t extreme for 2.5 pounds of beef on paper, but store-bought tortillas already have seasoning, and the first batch came out pretty salty. Second run with less was much better, the cumin and coriander actually came through. The method is clever: layers compress as they cook, outer tortillas go papery-crispy in a way that holds up when you slice. Trimming them square is fiddly but makes real portions possible. Just dial in the salt first.

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.

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.

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.

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.