Layered Tortilla Kebabs

Instructions

- In a food processor, finely chop the parsley, onion, and garlic until almost paste-like. You can also chop by hand—just make sure everything is very finely minced. - Transfer to a bowl and add the ground meat, paprika, baharat, and salt. Mix well until you have a uniform mixture. - Stack the tortillas and trim the edges to form squares. - Place one tortilla square on your work surface and spread 1/6 of the meat mixture evenly over it, all the way to the edges. - Place another tortilla on top and spread another 1/6 of the meat mixture. - Slice one tomato very thinly and layer some slices on top. - Continue layering: tortilla, meat, a few tomato slices—repeating until all layers are used. Finish with a tortilla topped with meat. - Cut into strips about 2–2.5 inches (5–6 cm) wide, then turn them so the layered side faces up. - Press the strips together slightly and thread skewers through them. Cut into individual skewers, about 2–2.5 inches thick (see the reel for the full how-to). - Sear the skewers on a large grill pan over medium heat, turning to brown on all sides until golden and cooked through. Serve immediately.

Layered Tortilla Kebabs