Kabob Rolls

When I hear about something being the latest viral cooking hack, my eyes usually start to glaze over. But this time was different: When I first spotted kabob rolls on TikTok, I actually couldn’t wait to try them. Kabob rolls were something that I hadn’t seen before, and I loved that they were a new way to transform ground beef at mealtime.

The basic concept is a quick and easy solution for something new at dinner. All you have to do is season some ground beef, spread it thinly on a tortilla, and then roll it up nice and tight. From there, the rolls are sliced and threaded on skewers so they can be cooked like a kabob. Genius! Best of all, this recipe is customizable, so you can try different ground meats, seasonings and dipping sauces. I took mine in a Greek-inspired direction, and it was a huge hit with my family.

Ingredients for Kabob Rolls

• Ground beef: A slightly leaner 85/15 ratio of ground beef to fat prevents the kabobs from being too greasy but also not too dry after baking.
• Onion: Yellow onion works well in this recipe. Chop it very finely.
• Tomato: I use finely chopped Roma tomatoes. Reduce excess moisture by removing the seeds and pulp from the tomatoes before measuring and adding them to the recipe.
• Parsley: This fresh herb is used in the recipe in two ways. Half the parsley is incorporated into the beef mixture, and the rest is sprinkled on top as a garnish just before serving.
• Garlic: I use one finely chopped clove, but if you are a garlic lover, go ahead and use more!
• Dried herbs: Use a teaspoon each of oregano, thyme, rosemary and dill.
• Salt and black pepper: A teaspoon of table salt (or fine kosher salt) and a 1/2 teaspoon of black pepper season the beef.
• Tortillas: Grab the largest flour tortillas you can find. They are typically labeled “burrito size” and are about 10 inches in diameter.
• Tzatziki: This Greek dipping sauce can be store-bought, or you can whip up homemade tzatziki.

Directions

Step 1: Prep the oven and skewers

Preheat the oven to 475°F. Move the oven rack to the highest position, about 6 inches from the heating element. Soak wooden skewers in some water to prevent burning when they are in the oven. Set aside.

Step 2: Combine the meat mixture

In a large bowl, thoroughly combine the ground beef, chopped onion, finely chopped tomatoes, 2 tablespoons of fresh parsley, minced garlic, dried oregano, dried thyme, dried rosemary, dill weed, salt and pepper.

Editor’s Tip: Normally, we advise not to overwork the meat, but in this case you don’t need to worry if the meat mixture starts to become a little sticky. That will be an asset in the next step.

Step 3: Roll into logs

Next, divide the meat mixture evenly onto each tortilla, spreading the meat in a thin even layer all the way to the edges. For the best results, place a square of parchment on top and roll it with a rolling pin to make sure the meat is as smooth as possible.

Peel away the parchment, roll each tortilla into a tight log and wrap with storage wrap. Refrigerate for at least 20 minutes.

Editor’s Tip: If the logs are slightly chilled, they are easier to slice for the next step.

Step 4: Skewer and cook the kabobs

Slice each log into 1-inch-thick pinwheels and thread onto the soaked wooden skewers with the cut side facing out. Place the skewers cut side down on the greased baking sheet.

Bake for five minutes per side. Then, set the oven to broil and broil until the tortillas are browned and crispy, one to two minutes per side.

Editor’s Tip: When slicing the tortilla logs, there will be some excess at the ends that can be discarded. Also, I like to find the end of the tortilla and insert the skewer there to secure the pinwheel shape.

Step 5: Garnish and serve

Place the kabobs on a serving platter and garnish with a sprinkling of the remaining chopped fresh parsley. Serve with tzatziki for dipping, if desired.

Kabob Roll Variations

• Swap the protein: I use ground beef, but ground pork, chicken or lamb would also be delicious options for kabob rolls.
• Simplify the spices: If you have a favorite Greek spice blend or shawarma spice blend, that will make this recipe even easier to prepare.
• Try a flatbread option: Try using a rectangle of lavash instead of a tortilla to create the pinwheels. The shape will cut down on waste since you won’t have to trim the ends when slicing the kabob rolls.

How to Store Kabob Rolls

This recipe serves more than my small family can eat for dinner, so I store the remaining rolls in an airtight container in the refrigerator.

How long will kabob rolls last?

The leftover kabob rolls still taste great up to two days later.

What’s the best way to reheat kabob rolls?

I reheat the rolls in the microwave in 30-second intervals until warmed through. The tortillas do turn a bit soft though, so if you want them crispy, try a few minutes in the air fryer.

Kabob Roll Tips

How else can you make the kabob rolls?

I prepare my kabob rolls in the oven and use the broiler, but they can also be cooked in an air fryer. If you go this route, make sure you find skewers that are a length that will fit your particular model.

What else can you serve with kabob rolls?

It can be fun to experiment with different dipping sauce options to serve with kabob rolls. I love tzatziki, but hummus, a whipped feta dip and a garlicky white tahini sauce would all be great choices as well.