Viral Tortilla Beef Kebabs with Red Chimichurri
Viral Tortilla Beef Kebabs with Red Chimichurri
Ingredients
For the Beef Mixture
- 1 1/2 pounds ground chuck, 80/20 lean
- 1/2 cup yellow onion, grated and squeezed dry
- 1/2 cup red bell pepper, finely diced
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh dill, chopped
- 2 garlic, cloves, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For Assembly and Grilling
- 10 flour tortillas, 8-inch diameter
- 1/4 cup chili oil, for brushing
- 8 metal skewers
For the Red Chimichurri
- 1/2 red bell pepper, roughly chopped
- 1/4 red onion, small, roughly chopped
- 1/2 cup fresh parsley, packed
- 1/4 cup fresh cilantro, packed
- 2 garlic, cloves, minced
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil, extra virgin
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
In a large bowl, combine the ground chuck, grated and squeezed onion, finely diced red bell pepper, chopped fresh parsley, chopped fresh dill, minced garlic, garlic powder, onion powder, ground cumin, salt, and black pepper. Using gloved hands, mix thoroughly until all ingredients are well incorporated and the mixture is cohesive.
⏱️ 10 min
- 2
Lay the flour tortillas flat on a clean surface. Using a sharp knife or kitchen shears, trim the tortillas into square shapes, removing the rounded edges. This will help create neater layers.
⏱️ 5 min
- 3
Take one tortilla square and spread a thin, even layer of the prepared beef mixture across its entire surface, extending to the edges. Place another tortilla square on top and repeat the process, layering beef mixture and tortillas. Continue until you have a stack of 4-5 meat-covered tortillas.
⏱️ 15 min
- 4
Carefully cut the stacked tortilla-beef block lengthwise into 4 equal strips. Turn each strip onto its side and gently press the layers together to form a compact, layered log. The beef mixture should act as a binder.
⏱️ 10 min
- 5
Insert metal skewers horizontally through each layered log, piercing through all the meat and tortilla layers to secure them. Space the skewers evenly. Once skewered, cut the log again, perpendicular to the skewers, to create individual kebab sections, each with multiple layers of meat and tortilla on a skewer.
⏱️ 10 min
- 6
Arrange the assembled kebabs on a wire rack set over a baking sheet. Refrigerate for at least 30 minutes. This chilling step helps the kebabs firm up and hold their shape better during grilling.
⏱️ 30 min
- 7
While the kebabs are chilling, prepare the Red Chimichurri. In a food processor, combine the roughly chopped red bell pepper, red onion, packed fresh parsley, packed fresh cilantro, minced garlic, red wine vinegar, red pepper flakes, salt, and black pepper. Pulse until finely chopped but still chunky. With the processor running, slowly drizzle in the olive oil until well combined. Taste and adjust seasonings as needed.
⏱️ 10 min
- 8
Preheat your grill to 400°F. Once hot, lightly oil the grill grates to prevent sticking.
⏱️ 5 min•🌡️ 400
- 9
Place the chilled kebabs on the preheated grill. Grill for 4-5 minutes per side, or until the beef is cooked through and the tortillas are crispy and lightly charred. During the last few minutes of grilling, brush the kebabs generously with chili oil to add flavor and a glossy finish.
⏱️ 20 min•🌡️ 400
- 10
Remove the cooked kebabs from the grill and let them rest for a few minutes. Serve immediately, generously topped with the vibrant Red Chimichurri sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Viral Tortilla Beef Kebabs with Red Chimichurri
Ingredients
For the Beef Mixture
- 1 1/2 pounds ground chuck, 80/20 lean
- 1/2 cup yellow onion, grated and squeezed dry
- 1/2 cup red bell pepper, finely diced
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh dill, chopped
- 2 garlic, cloves, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For Assembly and Grilling
- 10 flour tortillas, 8-inch diameter
- 1/4 cup chili oil, for brushing
- 8 metal skewers
For the Red Chimichurri
- 1/2 red bell pepper, roughly chopped
- 1/4 red onion, small, roughly chopped
- 1/2 cup fresh parsley, packed
- 1/4 cup fresh cilantro, packed
- 2 garlic, cloves, minced
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil, extra virgin
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
In a large bowl, combine the ground chuck, grated and squeezed onion, finely diced red bell pepper, chopped fresh parsley, chopped fresh dill, minced garlic, garlic powder, onion powder, ground cumin, salt, and black pepper. Using gloved hands, mix thoroughly until all ingredients are well incorporated and the mixture is cohesive.
⏱️ 10 min - 2
Lay the flour tortillas flat on a clean surface. Using a sharp knife or kitchen shears, trim the tortillas into square shapes, removing the rounded edges. This will help create neater layers.
⏱️ 5 min - 3
Take one tortilla square and spread a thin, even layer of the prepared beef mixture across its entire surface, extending to the edges. Place another tortilla square on top and repeat the process, layering beef mixture and tortillas. Continue until you have a stack of 4-5 meat-covered tortillas.
⏱️ 15 min - 4
Carefully cut the stacked tortilla-beef block lengthwise into 4 equal strips. Turn each strip onto its side and gently press the layers together to form a compact, layered log. The beef mixture should act as a binder.
⏱️ 10 min - 5
Insert metal skewers horizontally through each layered log, piercing through all the meat and tortilla layers to secure them. Space the skewers evenly. Once skewered, cut the log again, perpendicular to the skewers, to create individual kebab sections, each with multiple layers of meat and tortilla on a skewer.
⏱️ 10 min - 6
Arrange the assembled kebabs on a wire rack set over a baking sheet. Refrigerate for at least 30 minutes. This chilling step helps the kebabs firm up and hold their shape better during grilling.
⏱️ 30 min - 7
While the kebabs are chilling, prepare the Red Chimichurri. In a food processor, combine the roughly chopped red bell pepper, red onion, packed fresh parsley, packed fresh cilantro, minced garlic, red wine vinegar, red pepper flakes, salt, and black pepper. Pulse until finely chopped but still chunky. With the processor running, slowly drizzle in the olive oil until well combined. Taste and adjust seasonings as needed.
⏱️ 10 min - 8
Preheat your grill to 400°F. Once hot, lightly oil the grill grates to prevent sticking.
⏱️ 5 min•🌡️ 400 - 9
Place the chilled kebabs on the preheated grill. Grill for 4-5 minutes per side, or until the beef is cooked through and the tortillas are crispy and lightly charred. During the last few minutes of grilling, brush the kebabs generously with chili oil to add flavor and a glossy finish.
⏱️ 20 min•🌡️ 400 - 10
Remove the cooked kebabs from the grill and let them rest for a few minutes. Serve immediately, generously topped with the vibrant Red Chimichurri sauce.
⏱️ 5 min