These baked kebab sticks are layers of tortilla and seasoned beef, stacked, sliced, and skewered so every bite has crisp bread and juicy meat. Grating the onion instead of chopping it keeps the meat layer smooth enough to spread thin, and the shredded cheddar melts through as it bakes to bind each layer. Trim the tortillas square first; straight edges stack flush and the sticks hold their shape on the skewer. Bake at 180°C (350°F) for 15 minutes, brush with barbecue sauce, then give them 10 minutes more. They are done when the sauce turns sticky and the tortilla edges look dark and crisp.
Instructions
- 1
In a bowl, combine ground beef, grated onion, shredded cheddar, salt, paprika, black pepper, and oregano/thyme. Mix thoroughly with your hands until smooth and uniform.
- 2
Trim the rounded edges off 7 tortillas to make them square.
- 3
Spread a thin, even layer of the meat mixture onto one tortilla. Transfer to a cutting board.
- 4
Stack the next tortilla on top and repeat — layer by layer, like building a savory cake. Continue until all 7 tortillas are layered.
- 5
Slice the stack into wide strips. Turn the strips on their sides and push several wooden skewers through the whole block to hold the layers together.
- 6
Slice between the skewers to create individual square kebab sticks.
- 7
Place on a lined baking tray. Bake at 180°C / 350°F for 15 minutes.
15:00 - 8
Remove from oven, brush all sides with barbecue sauce.
- 9
Return to the oven for another 10 minutes until the edges are caramelized and crispy.
10:00
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Frequently Asked Questions
Why layer and skewer them?
Stacking tortillas and meat like a cake, then pushing skewers through, holds the layers together so you can slice neat sticks that stay intact through baking.
Why trim the tortillas square?
Square tortillas stack neatly with no rounded gaps, so the layers line up and you get even, tidy kebab sticks when sliced.
When do I add the BBQ sauce?
Bake first to set the meat, then brush with sauce and bake again — the second round caramelizes the sauce into sticky, crisp edges instead of a wet coating.