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Tortilla Kebabs with Tzatziki
For the kebabs:
500g beef mince
2 tsp smoked paprika
1 tsp ground cumin
1½ tsp salt
1 tsp black pepper
1 medium white onion, grated and drained
½ cup fresh parsley, sliced
Juice of ¼ lemon
2 garlic cloves, grated
4 tortillas
For the tzatziki:
1 Lebanese cucumber, grated and squeezed (optional)
90g (1 cup) Greek yoghurt
1 garlic clove, grated
Juice of ¼ lemon
1 tbsp olive oil
2 tbsp fresh dill, chopped

1. In a large bowl, combine beef mince, smoked paprika, cumin, salt, pepper, drained grated onion, parsley, lemon juice, and garlic. Mix with your hands until the meat becomes sticky and holds together.
2. Cut the rounded edges off all 4 tortillas to form even squares. Divide the meat mixture evenly across each tortilla, spreading right to the edges (it will shrink as it cooks).
3. Stack the tortillas with meat side up. Slice the stack into 4 even strips. Turn each strip cut-side up so the meat and tortillas alternate.
4. Push 3–4 skewers through each strip (depending on how many kebabs you want). Slice between the skewers to create individual kebabs.
5. Heat a little oil in a non-stick pan over medium-high heat. Cook kebabs for 3–4 minutes per side, or until the meat is fully cooked and develops a golden crust.
6. In a bowl, mix grated cucumber (if using), Greek yoghurt, grated garlic, lemon juice, olive oil and dill. Stir to combine and chill until ready to serve.
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