Crispy pork tortilla kebabs with jalapeño herb sauce

These flavour-packed pork tortilla kebabs are a creative twist on a classic skewer, using seasoned ground pork mince spread onto flour tortillas, rolled and threaded onto skewers, then pan-fried until golden and crispy. Served with a cool, creamy jalapeño herb sauce, they make a fun and impressive meal that comes together quickly and easily.

Cut:
  • Portions: 4
  • Prep: 20 minutes
  • cook: 20 minutes

Ingredients

For the kebabs

  • 900 g ground pork mince
  • 6 large flour tortillas
  • 1 red bell pepper, finely chopped
  • 1/4 red onion, finely chopped
  • 1/3 cup fresh parsley, chopped
  • 1 jalapeño, finely chopped
  • 4 garlic cloves, minced
  • 2 teaspoons sumac
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon black pepper

For the parsley garlic butter

  • 60 ml butter, melted
  • 2 tablespoons fresh parsley, finely chopped
  • 1 garlic clove, minced

For the jalapeño herb sauce

  • 1 cup plain Greek yogurt
  • 1 jalapeño, roughly chopped
  • 2 garlic cloves
  • 1/2 cup fresh coriander or parsley
  • Juice of 1 lemon
  • Salt to taste
  • Splash of water to thin

Method

Make the jalapeño herb sauce: Add the Greek yogurt, jalapeño, garlic, fresh herbs, lemon juice, and a pinch of salt to a blender. Blend until smooth, adding a splash of water to reach a pourable consistency. Taste and adjust seasoning with more lemon juice or salt as needed. Set aside in the fridge until ready to serve.

Make the parsley garlic butter: Combine the melted butter, chopped parsley, and minced garlic in a small bowl and stir well. Set aside.

Make the pork mixture: In a large bowl, combine the ground pork mince, chopped bell pepper, red onion, parsley, jalapeño, minced garlic, and all the spices. Mix well until everything is fully combined.

Assemble the kebabs: Lay the tortillas flat on a clean surface. Spread a thin, even layer of the pork mixture over each tortilla, covering it from edge to edge. Cut each tortilla into 4 long strips. Stack two strips on top of each other and thread tightly onto a skewer, pressing the layers together firmly so they hold their shape during cooking. Repeat with the remaining strips.

Cook the kebabs: Heat a pan or grill over medium-high heat and add a drizzle of oil. Place the skewers in the pan and cook, turning every 3-4 minutes, until crispy and golden on all sides and the pork is cooked through, about 15-18 minutes in total. Brush generously with the parsley garlic butter throughout cooking to build flavour and colour.

Serve: Arrange the hot kebabs on a serving platter and drizzle over the jalapeño herb sauce. Garnish with extra fresh herbs and a squeeze of lemon.

If you are using wooden skewers, soak them in water for 30 minutes before assembling to prevent them from burning during cooking. Pressing the tortilla layers firmly together before and during cooking helps the kebabs hold their shape and develop a crispier exterior. The pork mixture can be prepared up to a day ahead and stored in the fridge, making assembly quick and easy.