Description
Kabob Rolls are a delicious and flavorful twist on traditional kabobs, featuring seasoned ground beef and fresh herbs rolled inside flour tortillas, then baked to crispy perfection. These pinwheel kabobs are perfect as a party appetizer or a fun main dish served with refreshing tzatziki sauce.
Ingredients
For the Kabob Rolls
- Wooden skewers
- 1 1/2 pounds ground beef (85/15)
- 1/2 cup chopped onion
- 1/3 cup finely chopped tomatoes
- 1/4 cup minced fresh parsley, divided
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dill weed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 flour tortillas (10 inches)
For Serving (Optional)
- Refrigerated tzatziki sauce, for dipping
Instructions
- Prep the oven and skewers: Preheat your oven to 475°F and place the oven rack in the highest position, approximately 6 inches from the heating element. Soak the wooden skewers in water for several minutes to prevent them from burning during baking. Set aside.
- Combine the meat mixture: In a large bowl, thoroughly mix together ground beef, chopped onion, finely chopped tomatoes, 2 tablespoons of fresh parsley, minced garlic, dried oregano, dried thyme, crushed dried rosemary, dill weed, salt, and pepper. It’s okay if the mixture becomes slightly sticky; this helps in shaping later.
- Roll into logs: Divide the meat mixture evenly among the four flour tortillas, spreading it out in a thin, even layer all the way to the edges. Place a square of parchment paper on top of each and roll with a rolling pin to smooth the meat layer. Remove the parchment paper, then roll each tortilla tightly into a log and wrap it with plastic wrap. Refrigerate for at least 20 minutes to firm up.
- Skewer and cook the kabobs: Remove the chilled logs from the refrigerator and slice each into 1-inch-thick pinwheels. Thread the slices onto the soaked skewers with the cut sides facing outward, securing the ends by inserting the skewer through the tortilla edges. Place the skewers cut side down on a greased baking sheet. Bake for 5 minutes per side to cook the meat through. Then switch the oven to broil and broil each side for 1-2 minutes until the tortillas are browned and crispy. Discard any excess tortilla ends.
- Garnish and serve: Arrange the kabob rolls on a serving platter and sprinkle with the remaining fresh parsley. Serve warm with tzatziki sauce for dipping, if desired.
Notes
- Soaking wooden skewers prevents them from burning in the oven.
- Rolling the meat thinly and evenly ensures uniform cooking and neat slices.
- Chilling the rolled logs makes slicing easier and cleaner.
- Broiling crisps the tortilla outer layer for added texture and flavor.
- Use 85/15 ground beef for a balance of flavor and fat content that keeps the kabobs moist.
- Tzatziki sauce is optional but adds a refreshing, cool contrast.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
