Chicken Parm Tortilla Kebabs

10 mins
Serves 1
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Directions

  1. 1Cut your tortillas into even squares.
  2. 2Cut your tortillas into even squares.
  3. 3Cut your tortillas into even squares.
  4. 4Smash a thin layer of seasoned ground chicken onto one tortilla.
  5. 5Smash a thin layer of seasoned ground chicken onto one tortilla.
  6. 6Smash a thin layer of seasoned ground chicken onto one tortilla.
  7. 7On the next layer, add more chicken and your mozzarella.
  8. 8On the next layer, add more chicken and your mozzarella.
  9. 9On the next layer, add more chicken and your mozzarella.
  10. 10Add another tortilla with more chicken.
  11. 11Add another tortilla with more chicken.
  12. 12Add another tortilla with more chicken.
  13. 13Stack everything so the cheese is sealed between the meat layers.
  14. 14Stack everything so the cheese is sealed between the meat layers.
  15. 15Stack everything so the cheese is sealed between the meat layers.
  16. 16Press it down firmly so it holds together.
  17. 17Press it down firmly so it holds together.
  18. 18Press it down firmly so it holds together.
  19. 19Cut lengthwise into 3 sections.
  20. 20Cut lengthwise into 3 sections.
  21. 21Cut lengthwise into 3 sections.
  22. 22Turn them on their side.
  23. 23Turn them on their side.
  24. 24Turn them on their side.
  25. 25Skewer the sections.
  26. 26Skewer the sections.
  27. 27Skewer the sections.
  28. 28Cut again into individual kebabs.
  29. 29Cut again into individual kebabs.
  30. 30Cut again into individual kebabs.
  31. 31Start your grill around 300°F and cook the kebabs low and slow for about 10–15 minutes, brushing with olive oil as they cook.
  32. 32Start your grill around 300°F and cook the kebabs low and slow for about 10–15 minutes, brushing with olive oil as they cook.
  33. 33Start your grill around 300°F and cook the kebabs low and slow for about 10–15 minutes, brushing with olive oil as they cook.
  34. 34Once mostly cooked through (~130°F internal), crank the heat up to 400°F to get a nice char and finish cooking.
  35. 35Once mostly cooked through (~130°F internal), crank the heat up to 400°F to get a nice char and finish cooking.
  36. 36Once mostly cooked through (~130°F internal), crank the heat up to 400°F to get a nice char and finish cooking.
  37. 37Make sure the chicken is fully cooked before pulling.
  38. 38Make sure the chicken is fully cooked before pulling.
  39. 39Make sure the chicken is fully cooked before pulling.
  40. 40Finish with hot honey marinara, fresh basil, and a heavy hit of Parmesan Reggiano.
  41. 41Finish with hot honey marinara, fresh basil, and a heavy hit of Parmesan Reggiano.
  42. 42Finish with hot honey marinara, fresh basil, and a heavy hit of Parmesan Reggiano.
  43. 43Serve hot.
  44. 44Serve hot.
  45. 45Serve hot.

Ingredients

  • 5 flour tortillas
  • 5 flour tortillas
  • 5 flour tortillas
  • 2 lbs ground chicken
  • 2 lbs ground chicken
  • 2 lbs ground chicken
  • 4 –6 low moisture mozzarella slices
  • 4 –6 low moisture mozzarella slices
  • 4 –6 low moisture mozzarella slices
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • Fresh basil, chopped
  • Fresh basil, chopped
  • Fresh basil, chopped
  • Freshly grated Parmesan Reggiano
  • Freshly grated Parmesan Reggiano
  • Freshly grated Parmesan Reggiano
  • Hot honey marinara
  • Hot honey marinara
  • Hot honey marinara
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp onion powder
  • 1 tbsp onion powder
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp salt
  • 2 tsp oregano
  • 2 tsp oregano
  • 2 tsp oregano

Equipment

grillskewers

Tips

  • Press the layers down firmly so it holds together.
  • Cook low and slow for about 10–15 minutes, brushing with olive oil.
  • Crank the heat up to 400°F to get a nice char and finish cooking once internal temp is ~130°F.
  • Make sure the chicken is fully cooked before pulling.