Sticky Glazed Beef Tortilla Kebabs Tips, FAQ & printable recipe

Tips for success

For the best texture, use tortillas that are soft and pliable. If they are dry or cracking, wrap them in a damp paper towel and microwave for 20 seconds.

When rolling, press gently but firmly to create a tight log, and use a serrated knife to slice cleanly without squishing the filling. If the wheels fall apart, they might be too thick; aim for 1-inch slices.

The glaze can be made ahead and stored in the refrigerator for up to a week. Warm it slightly before brushing. For extra crispiness, place the skewers on a wire rack set over a baking sheet so hot air circulates underneath.

If you prefer less sweetness, reduce the honey to 2 tablespoons. The kebabs are best served hot, straight from the oven, when the cheese is most stretchy.

Variations

• Spicy Chorizo Version: Replace ground beef with fresh chorizo, and reduce the salt since chorizo is salty. Add a minced chipotle pepper in adobo to the filling for extra heat. Use pepper jack cheese instead of mozzarella for a spicy, melty center.
• Chicken and Poblano: Use ground chicken and add roasted poblano peppers to the filling. Season with cumin, coriander, and a pinch of cinnamon. Top with crumbled queso fresco after baking, and use a honey-lime glaze instead of the original.
• BBQ Bacon Twist: Stir cooked, crumbled bacon into the beef filling, and replace the honey glaze with a mix of barbecue sauce and a little honey. Use sharp cheddar cheese and sprinkle with crispy fried onions before baking for extra crunch.
• Vegetarian Black Bean: Swap the beef for a mixture of black beans, corn, and diced bell peppers, sautéed with the same spices. Use a blend of Monterey Jack and cheddar, and add a squeeze of lime to the glaze. Bake until the tortillas are crispy and the cheese is bubbly.

Storage and make-ahead

Fridge

Store leftover kebabs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispness.

Freezer

Freeze baked kebabs in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat in a 350°F (175°C) oven for 5-7 minutes until hot and edges are crisp again. Avoid microwave as it softens the tortillas.

Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5-7 minutes to restore crispness. Avoid microwaving, as it makes the tortillas chewy.

The beef filling can be cooked up to 2 days ahead and refrigerated. Assemble the tortilla rolls and slice into wheels, then store in the refrigerator for up to 1 day before glazing and baking. The glaze can also be made ahead. Bake just before serving for the best texture.

Serving ideas

Serve the kebabs as a main dish with a side of Mexican rice, black beans, or a simple green salad.

They also work well as a party appetizer, arranged on a platter with extra glaze for dipping. The sticky, cheesy wheels are best eaten with your hands, pulling them off the skewer one by one.

For a complete meal, pair with a cool, creamy dip like sour cream or a lime crema, and add fresh cilantro or avocado on the side.

The sweet-spicy glaze pairs well with a crisp lager or a fruity iced tea. If serving as appetizers, cut the wheels smaller and use short skewers or toothpicks.

Frequently asked questions

Recipe card

Sticky Glazed Beef Tortilla Kebabs

Prep 20 minCook 25 minTotal 45 minServes 4

Ingredients

• 1 lb ground beef (500 g)
• 1 finely diced onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 2 tbsp tomato paste
• 1 tbsp olive oil
• 5 medium flour tortillas
• 1 1/2 cups shredded mozzarella cheese
• 3 tbsp clover honey
• 2 tbsp melted butter
• 1 tsp smoked paprika
• 2 tbsp chopped fresh scallions, for garnish

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

28 g

Carbohydrates

38 g

Fat

29 g

Automatic estimate from the ingredient list, not laboratory-verified.