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