This take on a viral tortilla kebab recipe uses ground chicken spiced with savory barbecue spices. They’re grilled to perfection and served with ranch dressing for dipping; a salad in tangy vinaigrette alongside rounds out the dish.
Recipe tags: chicken base, moderate difficulty, main, chicken, grilling
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 ½ lbs | lean ground chicken |
| 1 | small onion, finely diced |
| ½ | red bell pepper, finely diced |
| ¼ cup | finely chopped fresh cilantro |
| 2 tbsp | Better Than Bouillon® Roasted Chicken Base |
| 2 tbsp | tomato paste |
| ¼ cup | olive oil, divided |
| 3 cloves | garlic, minced |
| 1 tbsp | chili powder |
| 1 tbsp | ground coriander |
| 1 tbsp | ground cumin |
| 1 tbsp | paprika |
| 1 tsp | black pepper |
| 1 tsp | brown sugar |
| 1 tsp | garlic powder |
| 1 tsp | dried oregano |
| 6 | large flour tortillas (10 inches) |
| 6 cups | mixed greens |
| ¼ cup | oil and vinegar dressing |
| 1 cup | ranch dressing |
| 6 | large skewers |
Directions
In large bowl, stir together ground chicken, onion, red pepper, cilantro, Roasted Chicken Base, tomato paste, 2 tbsp oil, garlic, chili powder, coriander, cumin, paprika, pepper, brown sugar, garlic powder and oregano until well combined. Divide mixture into 5 portions.
Preheat grill to medium-high heat; grease grates well.
Stack tortillas. Using sharp knife, trim tortillas to make a square shape (reserve trimmed tortilla pieces for another use).
Set aside 1 tortilla square. Evenly spread 1 portion of chicken mixture over each of the 5 remaining tortilla squares. On a cutting board, restack tortillas, meat side up. Cap the stack with the reserved tortilla. Press gently so the stack holds its shape.
Using a sharp knife, cut the stack into 4 equal strips. Rotate strips over so layers are revealed. Press them up side by side so they touch. Carefully insert 6 large skewers through all the layers, evenly spaced. Cut evenly between the skewers to make 6 skewers. Brush skewers with remaining 2 tbsp olive oil.
Grill kebabs, turning on all sides, for 15 to 20 minutes or until grill-marked, meat is cooked through and no longer pink.
In serving bowl, toss mixed greens with oil and vinegar dressing, and serve with kebabs with ranch dressing for dipping.
Tips: Cut trimmed tortilla pieces into strips. Sauté in canola oil for 2 to 3 minutes or until golden and crispy. Alternatively, toss tortilla pieces with 2 tbsp melted garlic butter and bake for 4 to 6 minutes in 400°F oven until golden and crispy. Use crispy tortillas to garnish salads, soups or chilies. Substitute olive oil for softened unsalted butter, if preferred. If using bamboo skewers, soak for 15 minutes before using. Alternatively, bake kebabs in 425°F oven on parchment paper–lined baking sheet, turning halfway through, for 15 to 20 minutes or until meat is cooked through and no longer pink.
