Festive Tortilla Kebab Skewers

The viral tortilla skewers trend - Festive Edition. These juicy skewers are made with spiced chicken mince layered between soft tortilla wraps, then brushed in a glossy cranberry gochujang glaze for the perfect sweet, spicy and tangy twist. Air fry or oven bake for a perfect combination of juicy and crispy all at once. If you’re using wooden skewers, soak them in water for 30 mins before using, to stop them burning. You can swap the chicken mince for turkey, lamb, beef or pork.

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Ingredients

onion 1 (grated)
fresh parsley 1 handful (chopped)
ground cinnamon pinch
ground cumin 1 tsp
cayenne pepper 1 tsp
chicken mince 500 g
plain tortilla wraps 6
fries 400 g
cranberry sauce 2 tbsp
gochujang 1 tbsp

Method

Prep the mince

Peel and grate the onion, chop the fresh parsley. With your hands squeeze out as much liquid as you can out of the grated onion.
In a bowl combine the chicken mince, onion, fresh parsley, ground cinnamon, cumin and cayenne pepper, season with salt and pepper

Build & cook the kebabs, cook the fries

Cut the edges off the tortilla wraps to form 6 rectangles. Spread 5 of the tortillas with a layer of mince. (you can turn the tortilla scraps into homemade tortilla chips - just brush with a little oil and your fave spices then air fry, oven bake or pan fry for a few minutes until golden brown).
To assemble the kebabs - have a bowl of water on the side, and as you add each layer on top, wet the mince a little bit to help the layers stick together. Top with a final layer of plain tortilla. You can now place the stack in the fridge or freezer for 30 mins - 1 hour if you like, to make them easier to cut.
With a sharp knife, cut into four equal size rectangles then turn so the filling is cut side down on your board. Stack these rectangles against each other and then insert four skewers spaced equally along the cross-section. Use a sharp knife to cut into 4 equal sized kebabs.
Cook the fries in the air fryer at 180C, and cook for a few minutes before the kebabs go in (most fries take 15-20 minutes to cook, please check the instructions).
Place the kebabs in the air fryer, spray them with some oil, then cook for 12 minutes at 180C, before glazing.

Make the cranberry gochujang glaze

While the kebabs and fries are cooking, make the cranberry gochujang glaze: In a small saucepan gently heat the cranberry sauce for a minute then stir in the gochujang, with a generous dash of water and mix well. Simmer gently for 1 minute.

Plate up

After the kebabs have been cooking for 12 mins, brush them with the cranberry gochujang glaze on each side, then cook for another 3 - minutes.
Serve the festive kebabs with the remaining cranberry gochujang glaze and fries. Enjoy!

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