These baked tortilla rolls take their kebab-shop flavor from paprika, garlic and parsley worked into ground beef, pressed thin across the tortillas so every slice cooks evenly. Pressing the meat right to the edges matters: it glues the tortillas together, so the roll holds its shape when you cut it. Shredded mozzarella goes on before rolling, and a brush of BBQ sauce caramelizes in a 200°C (400°F) oven. After 15–20 minutes the tortilla should be deeply browned and crisp at the edges, with the beef cooked through. Ground lamb swaps in well for a more traditional taste. Serve the rounds with the quick garlic-yogurt sauce.
Instructions
- 1
In a bowl, combine ground beef with paprika, salt, garlic powder and chopped parsley. Mix by hand until evenly seasoned.
- 2
Lay one tortilla flat, scoop on a portion of the meat mixture, and press it out to the edges. Overlap a second tortilla beside it and repeat — you want a long meat-covered strip.
- 3
Sprinkle shredded mozzarella over the meat, then roll the strip up tightly.
- 4
Brush the outside with BBQ sauce. Bake at 200°C / 400°F for 15–20 minutes, until the tortilla crisps and the meat is cooked through.
20:00 - 5
While it bakes, whisk together yogurt, grated garlic, salt and olive oil for the sauce.
- 6
Slice the roll into thick rounds. Top with sliced red onion and serve with the yogurt-garlic sauce.
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Frequently Asked Questions
How do I stop the roll unravelling?
Press the beef right to the edges so it binds the tortillas, roll tightly, and bake seam-side down. Slice only after baking so the rounds stay intact.
Can I use a different meat?
Ground lamb is classic for kebab flavour; chicken or turkey work too. Keep the paprika, garlic and parsley so it still tastes like a kebab.
Air fryer instead of oven?
Yes — air-fry at 200°C for about 12–15 minutes, turning once, until the tortilla is crisp and the beef is cooked through.