Kebab Pinwheel Sandwiches
I make these Kebab Pinwheel Sandwiches when I want something easy but full of flavor. The beef is seasoned with warm spices and fresh herbs, then brushed with chimichurri for a bright finish. They’re perfect for a casual dinner or backyard cookout.
Ingredients
Kebab Pinwheels
- 2 pounds ground beef 900 g, 80/20
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon khmeli suneli Georgian spice blend
- ½ onion medium, finely diced
- ½ red bell pepper finely diced
- 4 garlic cloves minced
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh cilantro chopped
- 1 cup mozzarella cheese shredded
- 4 flour tortillas large, or lavash
Small Batch Chimichurri
- 2 tablespoons fresh parsley finely chopped
- 1 tablespoon fresh cilantro finely chopped
- 2 garlic cloves grated or minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon dried oregano
- pinch red pepper flakes
- 1 teaspoon fresh lemon juice optional
Instructions
- In a large bowl, combine the ground beef, salt, black pepper, cumin, smoked paprika, khmeli suneli, onion, bell pepper, garlic, parsley, cilantro, and shredded mozzarella. Mix gently until everything is evenly combined.
- Lay a tortilla or lavash flat and spread a thin, even layer of the beef mixture over the entire surface without leaving a border. Roll tightly into a log, then slice into 1 to 1½-inch pinwheels.
- Thread the pinwheels onto skewers if desired, or place them directly on a preheated medium grill. Cook for 15 to 20 minutes, turning every few minutes, until the tortillas are crisp and golden and the beef reaches an internal temperature of 165°F.
- While the pinwheels cook, stir together all of the chimichurri ingredients and let the sauce rest for 10 to 15 minutes. Brush the chimichurri generously over the hot pinwheels as soon as they come off the grill, then serve immediately.
Notes
- Mix the meat gently to keep the filling tender and juicy. Overmixing can make it dense.
- Dice the onion and bell pepper finely so they blend evenly into the meat and cook through on the grill.
- Spread the beef mixture in a thin, even layer to help the pinwheels roll tightly and cook evenly.
- Roll the tortillas firmly to keep the filling from falling out while grilling.
- Use skewers if possible to help the pinwheels hold their shape and make flipping easier.
- Grill over medium heat so the tortillas crisp up without burning before the meat is cooked through.
- Let the chimichurri sit for at least 10 minutes before using so the flavors meld together.
- Brush the chimichurri on right after grilling while the pinwheels are still hot. The sauce will soak in and add a bright, fresh flavor.
- If you don’t have a grill, bake the pinwheels at 400°F (200°C) for about 20 minutes, flipping halfway through.
- Reheat leftovers in a skillet or oven to keep the tortillas crisp instead of microwaving, which can make them soft.