Sticky Glazed Beef Tortilla Kebabs Step-by-step instructions

Before you start

Preheat the oven to 400°F (200°C). If using wooden skewers, soak them in water for at least 20 minutes to prevent burning. Prepare the ingredients: finely dice the onion, mince the garlic, and shred the mozzarella if not pre-shredded.

Have the ground beef, spices, and tomato paste measured and ready. Line a baking sheet with parchment paper for easy cleanup. Set up a work station with the tortillas, filling, and a sharp knife for slicing.

Instructions

Searing and Assembly

1. 1Cook the beef filling
   Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5 minutes. Add the onion and garlic and cook until softened, about 3 minutes. Stir in the cumin, smoked paprika, salt, and tomato paste. Cook for 2 minutes until fragrant and deeply caramelized. Remove from heat and let cool slightly.
   Look for The beef is browned and the mixture smells smoky and sweet.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use a wooden spoon to break up the beef into small crumbles for even distribution.
2. 2Assemble the tortilla rolls
   Lay the tortillas on a clean work surface. Divide the beef mixture evenly among them, spreading it to the edges. Sprinkle the shredded mozzarella over the beef. Roll each tortilla tightly into a log. Using a sharp knife, slice each log into 1-inch thick wheels, creating about 4 wheels per tortilla.
   Look for The wheels hold together and show layers of beef and cheese.
   Tip If the tortillas crack, warm them in the microwave for 10 seconds to make them pliable.

The beef is browned and fragrant, with the onion and garlic softened and the tomato paste caramelized into the meat. The mixture should be deeply savory with a hint of smoke.

As you roll the tortillas, they should hold together without cracking, and the slices should show distinct layers of beef and cheese. The wheels are neat and uniform, ready for skewering.

Glazing and Baking

3. 3Skewer and glaze
   Thread the tortilla wheels onto wooden skewers, pushing them together gently but not too tightly. In a small bowl, stir together the honey, melted butter, and smoked paprika for the glaze. Brush the glaze generously over all sides of the tortilla wheels, making sure to coat the edges and crevices.
   Look for The wheels are glossy and evenly coated with the reddish glaze.
   Tip Soak wooden skewers in water for 20 minutes first to prevent burning.
4. 4Bake until charred and bubbly
   Place the skewers on a baking sheet lined with parchment paper. Bake in an oven preheated to 400°F (200°C) for about 15 minutes, until the edges are charred and crispy and the cheese is bubbling and golden. If you want extra char, broil for the last 1-2 minutes, watching closely.
   Look for The edges are dark brown and crispy, and the cheese is molten and bubbling.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Rotate the baking sheet halfway through for even browning.

The glaze is glossy and reddish, coating the wheels evenly. As the kebabs bake, the kitchen fills with a sweet-smoky aroma. The edges begin to char and crisp, and the cheese melts and bubbles, creating golden spots. The glaze caramelizes into a sticky, shiny coating. The wheels are browned and crisp, with some cheese oozing out and crisping on the pan.

Finishing and Serving

5. 5Garnish and serve
   Remove the skewers from the oven and let them rest for 2-3 minutes. Sprinkle with chopped fresh scallions. Pull the wheels off the skewers with your fingers or a fork while the cheese is still hot and stretchy. Serve immediately.
   Look for The cheese stretches when you pull a wheel off the skewer.
   Tip Serve with extra glaze on the side for dipping, if desired.

The kebabs come out of the oven with deeply charred edges and molten, bubbly cheese. The scallions add a fresh green contrast. When you pull a wheel off the skewer, the cheese stretches into long strands. The texture is crispy on the outside, chewy inside, and the glaze is sticky and sweet with a smoky kick.

Common mistakes

A common mistake is overfilling the tortillas, which makes them difficult to roll and slice, and the filling can spill out during baking. Use a moderate amount of beef and cheese, and roll tightly. Another mistake is brushing on too much glaze, which can make the tortillas soggy instead of crispy; a thin, even coat is enough.

Baking at too low a temperature will not char the edges, while too high can burn the glaze before the beef is heated through. Also, avoid crowding the skewers on the baking sheet; leave space for air to circulate.

How to tell it’s done

The kebabs are done when the tortilla edges are deeply charred and crispy, and the cheese is fully melted and bubbling with golden spots. The internal temperature of the beef should reach 160°F (71°C) for safety.

If you insert an instant-read thermometer into the center of a wheel, it should read at least that temperature. The glaze should be caramelized and sticky, not burnt. Let the skewers rest for 2-3 minutes before serving to allow the cheese to set slightly, making them easier to pull apart.

• Ground meat: 160°F (71°C) in the thickest part