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Chicken Parm Tortilla Kebabs

10m
Serves 1
facebook.com

Chicken Parm Tortilla Kebabs

facebook.com
10m
Serves 1

Directions

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

Ingredients

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

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