Middle Eastern Tortilla Chicken Kebabs

Name: Middle Eastern Tortilla Chicken Kebabs
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 Pound Ground Chicken; 1 Small Red Onion (roughly chopped⁣); 1 Red Bell Pepper (roughly chopped⁣); 4 Cloves Garlic (minced⁣); 2 Teaspoons Paprika; 2 Teaspoons Oregano⁣; 2 Teaspoons Cumin⁣; 1 Teaspoon Crushed Red Pepper Flakes; 2 Teaspoons Kosher Salt; 1 Teaspoon Ground Black Pepper; ½ Cup Parsley (finely chopped⁣); 3 Tablespoons Tomato Paste; 6 Large Flour Tortillas (burrito size); Wooden Skewers ⁣; ¼ Cup Salted Butter; 4 Cloves Garlic (minced⁣); ¼ Cup Parsley (chopped)

If you’ve been looking for a fun, flavor-packed dinner that the whole family will go absolutely crazy for, then you need to stop what you’re doing and make these Middle Eastern Tortilla Chicken Kebabs — like, right now. They’re crispy on the outside, juicy and spiced on the inside, and honestly some of the most fun food you will ever eat. Plus, they come together in under an hour and are made entirely in the oven, which means less stress and more time actually enjoying your meal!

Four wooden skewers with grilled tofu and vegetables are arranged on a white platter, garnished with parsley. Two glasses, a small bowl of sauce, and forks are nearby on a beige and red-patterned tablecloth.

Friends, if you’ve been on the internet lately, then you’ve probably seen tortilla kebabs popping up everywhere — and I’ve been obsessed with the idea ever since I first came across it. But, you know me: I couldn’t just make any version of the recipe. I had to put my own spin on it, which is why I loaded these up with all of my favorite Middle Eastern flavors. They’re made with tender, juicy ground chicken seasoned with paprika, cumin, oregano, and a touch of red pepper flakes, all wrapped up in layers of buttery, crispy tortillas. And then, just when you think it couldn’t get any better, we’re brushing the whole thing with a garlic parsley butter right before the final bake.

These kebabs are truly the definition of a crowd-pleasing dinner. Whether you’re making them for a weeknight meal or serving them up at your next get-together, they are guaranteed to be a hit. Serve them alongside some tzatziki and a fresh salad, or honestly, just eat them straight off the skewer — I won’t judge.

Top-down view of ingredients for a Middle Eastern dish: ground meat, tortilla wraps, sliced red onion, red bell pepper, fresh herbs, tomato paste, garlic, various spices, butter, and parsley on a stone surface. — To make these kebabs, you’ll need ground chicken, red onion, red bell pepper, garlic, paprika, oregano, cumin, crushed red pepper flakes, salt, pepper, parsley, tomato paste, flour tortillas, and butter.

A food processor bowl containing red bell pepper slices, red onion wedges, and garlic cloves, surrounded by bowls of seasonings, herbs, and garlic on a beige countertop. — To make these kebabs, you’ll need ground chicken, red onion, red bell pepper, garlic, paprika, oregano, cumin, crushed red pepper flakes, salt, pepper, parsley, tomato paste, flour tortillas, and butter.

What You Need to Make These Middle Eastern Tortilla Kebabs

Ground Chicken: Ground chicken keeps them light while still being incredibly flavorful and juicy.
Red Onion: A small red onion gets pulsed in the food processor alongside the red bell pepper, adding moisture and a subtle sweetness to the chicken mixture.
Red Bell Pepper: The red bell pepper adds a touch of sweetness and color to the chicken mixture.
Garlic: Fresh garlic is essential in this recipe, and you’ll need it in two places — in the chicken mixture and in the garlic parsley butter.
Paprika: Paprika adds a warm, smoky depth and is one of the key spices that gives these kebabs their nice Middle Eastern flavor.
Oregano: Oregano adds a subtle earthiness to the spice blend that pairs well with the cumin and paprika.
Cumin: Cumin is the backbone of the spice blend here — it’s warm, aromatic, and gives these kebabs that authentic Middle Eastern flavor,
Crushed Red Pepper Flakes: Just a teaspoon adds the perfect amount of heat without making these kebabs too spicy.
Kosher Salt & Ground Black Pepper: Simple seasonings that bring all of the other flavors together.
Parsley: Fresh parsley is used in both the chicken mixture and the garlic butter, adding a bright, herbaceous flavor that balances out all of the warm spices.
Tomato Paste: Adds a rich, savory depth to the chicken mixture that takes these kebabs to the next level.
Flour Tortillas: You’ll need large, burrito-sized flour tortillas for this recipe. They get layered with the chicken mixture, stacked, skewered, and baked until perfectly crispy.
Salted Butter: The base of the garlic parsley butter, which gets brushed generously over the kebabs halfway through baking and gives them their incredible golden, crispy exterior.
Garlic: Fresh minced garlic takes this butter to the next level — it gets infused right into the melted butter for maximum flavor.
Parsley: Fresh chopped parsley adds a bright, herbaceous finish to the butter.

A bowl of raw ground meat topped with chopped parsley, crushed tomatoes, and various spices sits on a table surrounded by small bowls of herbs, tomato paste, and seasonings. — Then, add in the ground chicken, minced garlic, paprika, oregano, cumin, crushed red pepper flakes, kosher salt, ground black pepper, chopped parsley, and tomato paste. Mix everything together until fully combined.

How to Make These Easy Oven-Baked Tortilla Kebabs

To make these kebabs, start by preheating your oven to 400°F. Line a baking sheet with parchment paper and set it aside.

Next, prepare the chicken mixture. Add the roughly chopped red onion and red bell pepper to a food processor and pulse until finely minced. Transfer the mixture to a large bowl and use a paper towel to squeeze out as much liquid as possible — this step is important, so don’t skip it! Then, add in the ground chicken, minced garlic, paprika, oregano, cumin, crushed red pepper flakes, kosher salt, ground black pepper, chopped parsley, and tomato paste. Mix everything together until fully combined.

Now, it’s time to assemble the kebabs. Lay your stack of flour tortillas flat on the counter and trim off the rounded edges so that you’re left with rectangles. Spread the chicken mixture evenly across each tortilla, then stack them on top of one another. Cut the stack into four equal pieces lengthwise, flip them, and insert a wooden skewer through each piece as shown. Then, slice again and lay each kebab flat on your prepared baking sheet.

A hand spreads tomato sauce onto a rectangular sheet of flatbread or lasagna pasta with a spoon, on a parchment-lined baking tray. Bowls of sauce and herbs are visible nearby. — Now, it’s time to assemble the kebabs. Lay your stack of flour tortillas flat on the counter and trim off the rounded edges so that you’re left with rectangles. Spread the chicken mixture evenly across each tortilla, then stack them on top of one another.

Transfer the baking sheet to the oven and bake for 15 minutes. While the kebabs are baking, prepare the garlic parsley butter by melting the salted butter in a small saucepan over low heat and stirring in the minced garlic and chopped parsley. After the initial 15 minutes of baking, remove the kebabs from the oven and brush them generously with the garlic parsley butter on all sides. Return them to the oven and bake for another 20 minutes, or until they are cooked through and golden brown. If needed, you can rotate them once more and bake for an additional 10 minutes to get them extra crispy.

Once done, remove the kebabs from the oven and carefully remove the skewers. Pull them apart and serve alongside tzatziki, a fresh salad, or your favorite dipping sauce — and enjoy!

A person uses a green-handled knife to cut a large rectangular flatbread or pastry into four long strips on a sheet of parchment paper. — *Cut the stack into four equal pieces lengthwise, flip them, and insert a wooden skewer through each piece as shown. Then, slice again and lay each kebab flat on your prepared baking sheet.*

Four skewers with stacked, thin layers of seasoned meat or tortillas are arranged on a baking sheet lined with parchment paper. Surrounding the tray are bowls of fresh herbs, garlic, sauce, and uncooked tortillas. — *Cut the stack into four equal pieces lengthwise, flip them, and insert a wooden skewer through each piece as shown. Then, slice again and lay each kebab flat on your prepared baking sheet.*

Frequently Asked Questions

Can I use a different protein?

Ground turkey works great as a 1:1 swap for the ground chicken. You could also try ground lamb for an even more traditional Middle Eastern flavor profile.

What should I serve these with?

These are incredible alongside a simple tzatziki sauce for dipping, a fresh cucumber and tomato salad, or even just some warm pita on the side. They’re also delicious on their own, straight off the skewer!

How do I store leftovers?

Store any leftover kebabs in an airtight container in the fridge for up to three days. To reheat, pop them in the oven or air fryer at 375°F for a few minutes to crisp them back up.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.