These baked tortilla rolls take their kebab-shop flavor from paprika, garlic and parsley worked into ground beef, pressed thin across the tortillas so every slice cooks evenly. Pressing the meat right to the edges matters: it glues the tortillas together, so the roll holds its shape when you cut it. Shredded mozzarella goes on before rolling, and a brush of BBQ sauce caramelizes in a 200°C (400°F) oven. After 15–20 minutes the tortilla should be deeply browned and crisp at the edges, with the beef cooked through. Ground lamb swaps in well for a more traditional taste. Serve the rounds with the quick garlic-yogurt sauce.
Instructions
- 1
In a bowl, combine ground beef with paprika, salt, garlic powder and chopped parsley. Mix by hand until evenly seasoned.
- 2
Lay one tortilla flat, scoop on a portion of the meat mixture, and press it out to the edges. Overlap a second tortilla beside it and repeat — you want a long meat-covered strip.
- 3
Sprinkle shredded mozzarella over the meat, then roll the strip up tightly.
- 4
Brush the outside with BBQ sauce. Bake at 200°C / 400°F for 15–20 minutes, until the tortilla crisps and the meat is cooked through.
20:00 - 5
While it bakes, whisk together yogurt, grated garlic, salt and olive oil for the sauce.
- 6
Slice the roll into thick rounds. Top with sliced red onion and serve with the yogurt-garlic sauce.
Watch the video
Frequently Asked Questions
How do I stop the roll unravelling?
Press the beef right to the edges so it binds the tortillas, roll tightly, and bake seam-side down. Slice only after baking so the rounds stay intact.
Can I use a different meat?
Ground lamb is classic for kebab flavour; chicken or turkey work too. Keep the paprika, garlic and parsley so it still tastes like a kebab.
Air fryer instead of oven?
Yes — air-fry at 200°C for about 12–15 minutes, turning once, until the tortilla is crisp and the beef is cooked through.
Related Recipes
Lebanese Grilled Meat Flatbread
Tortilla Kebab Sticks
Pepperoni Beef Rolls
Meat Pizza
Air Fryer Tortilla Meat
