If you love grilling, you’ve probably seen the video or heard of the viral tortilla beef kabob. Today we’re making it on the YANFLAMMA Smokeless Grill. You can swap the beef for lamb, pork, or any meat you prefer.

Fresh Meat & Veggie Base:
-Fresh beef (sliced into chunks for grinding)
-Bell peppers (red or mixed)
-Yellow onion
-Fresh garlic cloves
-Fresh cilantro
-Seasoning Blend:
-Paprika
-Cumin
-Garlic powder
-Oregano (pizza seasoning)
-Black pepper
-Salt

Assembly & Grilling:
-Small flour tortillas
-Chili oil or olive oil (for brushing)
-Long skewers suitable for vertical hanging

Step-by-Step Instructions

1. Prep the Meat and Vegetables
Slice your beef chunks and pass them through a meat grinder into a large mixing bowl. Fine-chop your bell peppers, onions, garlic, and fresh cilantro, then throw them right into the bowl with the ground beef.

2. Season and Mix
Combine the paprika, cumin, garlic powder, oregano, black pepper, and salt. Pour the spice mixture over the meat and veggies, then mix thoroughly by hand until well combined. Set aside.

3. Trim and Layer the Tortillas
Square off your mini tortillas by trimming the four curved edges. Spread a thin, even layer of the seasoned meat mixture onto a tortilla, top it with another tortilla, and repeat to build a uniform multi-layer stack.

4. Slice and Skewer
Cut the stack into thick strips, then turn each strip sideways so the layered edges face up. Insert your skewers through the strips, then slice between the skewers to create individual mini kabobs.

5. Hang and Roast in the YANFLAMMA Grill
Brush each skewer generously with chili oil or olive oil. Hang the skewers inside your preheated YANFLAMMA Smokeless Charcoal Grill and close the lid. The 360-degree convection heat cooks the meat thoroughly while crisping up the tortilla layers without burning.

6. Serve and Enjoy
Pull the golden-brown skewers out of the barrel and plate them up. Unhook a skewer and give it a light press—you’ll see just how unbelievably juicy these turn out when roasted vertically!