Tortilla Kebab Rolls

Name: Tortilla Kebab Rolls
Total time: 45 min
Cuisine: Bulgarian
Ingredients: 2 lb ground beef; 2 eggs; 1 small onion, very finely chopped; 2–3 tbsp fresh parsley, finely chopped; 2 tbsp olive oil; 1½ tsp salt (adjust to taste); ½ tsp black pepper; 1 tsp sweet paprika (or smoked); 1 tsp ground cumin; 1 tsp dried oregano; 4–6 large flour tortillas; Wooden skewers; 2 cups plain whole milk Greek yogurt; 1–2 garlic cloves, finely grated or minced; 1 tbsp finely chopped chives; 1 tbsp fresh dill, finely chopped; ½ tsp dried oregano; Salt and black pepper to taste; Pinch sweet paprika; Zest of 1 medium lemon; 1–2 tbsp lemon juice (optional); 1 tbsp olive oil; Pinch of saffron (optional)

Crispy baked beef tortilla pinwheels with garlic yogurt sauce.

Serves

4–6

Time

45 min

Crispy on the outside, juicy and flavorful inside — seasoned ground beef wrapped in soft flour tortillas, skewered, and baked over a rack for the perfect texture. Served with a creamy garlic yogurt sauce.

Instructions

Beef Filling

1
Combine beef, eggs, onion, parsley, olive oil, salt, pepper, paprika, cumin, and oregano.
2
Mix very well until fully combined and slightly sticky.

Assemble

1
Lay a tortilla flat. Spread a thin, even layer of beef over the entire surface.
2
Roll tightly into a log. Insert a wooden skewer through the center.
3
Slice into thick pinwheels (about 1½–2 inches). Repeat with remaining tortillas and filling.

Bake

1
Preheat oven to 400°F (200°C). Line a baking dish with parchment and place a wire rack on top.
2
Arrange the rolls on the rack — not directly on parchment — so air circulates and bottoms don't get mushy.
3
Bake 20–25 min, until fully cooked and golden.

Garlic Yogurt Sauce

1
Mix yogurt, garlic, chives, dill, oregano, salt, pepper, paprika, lemon zest, olive oil, and optional saffron.
2
Add lemon juice to taste. Mix until smooth and creamy.
3
Serve warm rolls with sauce on the side or drizzled over.

Toti’s Tips

✓Mixing the beef filling until it's slightly sticky helps it hold together in a thin, even layer on the tortilla instead of crumbling apart when rolled.
✓Spread the beef in a thin, even layer over the whole tortilla so it cooks through fully without leaving a raw center in thicker spots.
✓Rolling tightly and skewering through the center keeps the roll from unraveling as it bakes and gets sliced into pinwheels.
✓Baking the rolls on a wire rack instead of directly on the pan lets air circulate underneath, so the bottoms crisp instead of steaming in their own juices.
✓Bake until golden and fully cooked through rather than by time alone, since tortilla thickness and roll size can vary how quickly the beef cooks.
✓Making the yogurt sauce with full-fat Greek yogurt gives it a thick, creamy base that won't turn watery once mixed with lemon juice and herbs.
✓Serve the sauce on the side or drizzled over warm rolls, since the cool, tangy yogurt balances the richness of the seasoned beef.