Taco Kebabs with Chipotle Crema & Pico de Gallo
the viral trend I actually keep making
With irresistibly crispy edges and a juicy meat filling, these Taco Kebabs with Chipotle Crema and fresh Pico de Gallo are a must try and perfect for Game Day. They’re super easy, made with simple ingredients, high-protein, and can be doubled or tripled to feed a crowd. Season the ground meat with your favourite taco seasoning or make your own with spices you probably already have in your pantry. You can also do most of the prep ahead of time and cook them on a grill, griddle, skillet or in the oven.
Why You’ll Love These Taco Kebabs
Easy & Delicious: Assembling the kebabs is very simple and spreading the meat mixture onto the tortilla is a great chance to get your kids involved in the kitchen. Just remind them not to shovel handfuls of raw meat into their mouths and you’ll be fine.
Textural Triumph: This recipe really shines because of the consistent play of textures in every bite. You get charred bits of caramelized meat and crispy pieces of tortilla all along the kebab, and the centre remains incredibly juicy.
Endlessly Customizable: You can make the kebabs with any ground meat you like and take the flavour profiles in so many different directions. You can also cook them on a grill, griddle, frying pan or bake them in the oven.
Quick & Make-Ahead Friendly: The meat mixture comes together quickly with readily available ingredients and assembling the tortillas is equally fast. Yes, it’s best if you can let the kebabs sit for a few minutes in the fridge before cooking so they better hold their shape, but it’s not the end of the world if you throw them on the pan straightaway. Then it’s less 15 minutes before they’re ready to serve.
Ingredients You Need for the Tortilla Kebabs:
Tortillas: You can use just about any type or brand of flour, gluten-free or grain-free tortilla you like. I used a keto-friendly burrito-size flour tortilla this time, which are lower in calories and higher in fibre. Whichever you choose, try to look for large or medium-sized ones so that you can trim off the edges and form a square. You can also use corn tortillas but they’re much smaller in diameter than flour ones so you will need more of them to assemble the kebabs. Don’t throw away the trimmed pieces of tortilla. Lightly coat them in a bit of avocado oil and bake them on a sheet pan in a 350F oven until crispy for some delicious tortilla chips.
Ground Meat: I used 85/15 lean ground beef but you can substitute ground turkey, ground chicken, ground lamb, ground venison or ground bison.
Aromatics: A combination of diced onion and red bell pepper give the meat mixture flavour and help keep them juicy as they cook.
Parsley: For the best flavour, colour and aroma, use finely chopped fresh parsley. You can also substitute cilantro or use a combination of the two.
Garlic: As always, measure this ingredient with your heart and don’t let anyone tell you there’s such a thing as too much!
Seasonings: I used the same combination of spices that I normally season my ground beef tacos with but you can substitute your favourite packaged taco or fajita seasoning if preferred.
Skewers: Not exactly an ingredient but obviously an essential part to making these kebabs. If you plan on cooking the kebabs in a frying pan, just be sure to use a skewer that isn’t too long.
For the Pico de Gallo:
Roma Tomatoes: Look for firm Roma tomatoes with a smooth and bright red skin. This will give your pico de gallo the best colour and texture. Roma tomatoes in general are ideal for a fresh salsas like pico because they have fewer seeds, less juice and firmer flesh that doesn’t turn to mush. If you can’t find Roma tomatoes, substitute firm beefsteak tomatoes or vine-ripened ones. In the winter months, you can use cherry tomatoes, which usually taste better than other varieties.
White Onion: White onions are usually sweeter and have a crunchier flesh than other varieties, making it perfect for pico. If you can’t find white onion, you can use any variety you have. To mellow out the bitter flavours, you can add the diced onion to a colander and rinse it under cold water for a few seconds.
Fresh Cilantro: I’m one of those crazy people that really likes cilantro so I usually end up using quite a bit in my salsas. Go with as much as your heart desires. And if you really don’t like it, just omit it altogether or substitute a small amount of fresh parsley.
Lime Juice: Freshly-squeezed will give you the best flavour and aroma.
Salt and Pepper: Remember, you can always add more but it’s very hard to adjust if you use too much. I like to lightly season the pico de gallo with a pinch of salt and pepper at the beginning, let it sit for 10 minutes, then give it a taste and adjust as needed. As it sits, the salt will draw out moisture from the tomatoes, creating a natural dressing.
For the Chipotle Crema
This is one of my favourite high-protein and healthy sauces to make. It’s packed with protein, tastes amazing, goes great with so many different dishes, and couldn’t be easier to make.
Greek Yogurt: I typically use a non-fat Greek yogurt for less total calories but you can substitute 2% or 5% Greek yogurt if you prefer a creamier texture and richer flavour. I’ve also made this sauce with cottage cheese and it turned out way better than I expected!
Avocado Oil Mayonnaise: This is not a mandatory ingredient but adding some avocado oil mayonnaise will give the crema a velvety texture and richer taste. You really don’t need too much, just a spoonful should do the trick. If you aren’t a fan of mayonnaise or just want to keep the calories a bit lower, feel free to omit it.
Chipotle Peppers: Adding one or two chipotles in adobo along with some of the canning liquid will completely transform the crema and give it the most incredible flavour. They’re smoky, spicy, flavourful, aromatic and an amazing addition if you are OK with some heat. If for any reason you can’t find canned chipotle peppers, try substituting a pinch of cayenne pepper and some tomato paste to mimic the spice and colour.
Cilantro: For colour and flavour, add a small handful of fresh cilantro to the crema. If you don’t like cilantro but still want a vibrant green colour, you can try substituting some fresh chives and a couple of spinach leaves.
Garlic: You already know how I feel about garlic! Measure with your heart!
Fresh Lime: You want both the zest and the juice here. It will add some aroma, acidity and also loosen the crema a bit so that it’s not too thick. Usually, you need more lime juice than you think so taste for seasoning and adjust as desired.
For Best Results!
Spread the filling from edge to edge in a thin and even layer on each tortilla. This will make it easier to stack each layer of the kebab and ensure an evenly cooked finished product.
Don’t overfill the tortillas with too much filling otherwise the outside will burn before the centres have cooked through.
Use a meat thermometer to test the tortilla kebabs for doneness. Aim for 145F for a cooked through centre that’s still juicy.
Make the Crema and Pico an hour or two ahead of time. This will give the flavours more time to develop and firm up before serving.
Substitution Ideas
Tortillas: You can use cassava, almond flour, or keto-friendly tortillas or substitute your favourite gluten-free variety.
Protein: Ground lamb, turkey, chicken, venison, or bison would all work well here.
Sides: Serve the kebabs with a side of Mexican-style rice, grilled vegetables or fried potatoes.
Reheating Suggestions
Air Fryer: 375°F for 4–5 minutes to re-crisp.
Oven: 400°F for 8–10 minutes, flipping halfway.
Skillet: Reheat over medium heat for 2–3 minutes per side.
If you’re prepping ahead, you can assemble the kebabs and refrigerate them uncooked for up to 24 hours. Just cook them fresh for best texture.
Recipe FAQs
Can I bake the kebabs in the oven?
Yes! Place the kebabs on a sheet pan lined with parchment paper, lightly brush or spray them with avocado oil and bake in a 425F oven for around 15 minutes, flipping halfway, or until the edges are crispy and the centres are cooked through.
Can I make the kebabs ahead of time?
Yes! Assemble the kebabs and refrigerate them for up to a day before cooking. You can also prepare the meat mixture and let it sit in the fridge overnight before assembling the tortilla kebabs and cooking them.
Can I freeze them?
Yes. Freeze the uncooked kebabs flat on a baking sheet, then transfer to a freezer-safe bag. You can cook them straight from frozen over a medium-low heat to prevent burning and adding a few extra minutes to the cook time. Or, let them thaw and cook as directed in the recipe.
Can I use corn tortillas?
You can, but corn tortillas are much smaller than most flour ones so you will need more of them to spread the meat mixture onto. They also have a more pronounced flavour and might be a bit trickier to thread onto skewers given the smaller size.
The Recipe…
Taco Kebabs with Chipotle Crema and Pico de Gallo
⏱ Time & Servings
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 37 minutes
Servings: 4 kebabs
Ingredients
For the Chipotle Crema
½ cup non-fat, plain Greek yogurt, substitute cottage cheese
2 tablespoons avocado oil mayonnaise, optional
2 chipotle peppers packed in adobo, plus 2 teaspoons of the adobo liquid
