Description
These Lazy Kebab Rolls are a quick and delicious twist on traditional kebabs, using ground chicken and flavorful spices rolled inside tortillas and baked to golden perfection. Served with a refreshing dill pickle tzatziki, this recipe offers a tasty, easy-to-make appetizer or snack that’s perfect for gatherings or weeknight meals.
Ingredients
For the Kebab Rolls
- 1 lb ground chicken
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 2 tablespoons hot honey (plus more for drizzling)
- 6 tortillas (gluten free if needed)
For the Tzatziki Sauce
- 1 cup plain Greek yogurt
- 1/3 cup shredded dill pickles (about 3 pickles or cucumber)
- 3 tablespoons fresh dill (finely chopped)
- 1 clove garlic (minced or grated)
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt
Instructions
- Mix the chicken: In a large bowl, combine the ground chicken, smoked paprika, garlic powder, kosher salt, and hot honey. Mix until evenly combined to ensure the flavors are well distributed throughout the meat.
- Press onto tortillas: Divide the chicken mixture evenly between the tortillas. Press each portion into a thin, even layer across the tortilla surface. If needed, place oiled parchment paper on top to help spread the mixture smoothly without sticking.
- Roll tightly: Carefully roll each tortilla into a tight log, making sure the chicken layers stay intact and compact to maintain their shape when sliced and cooked.
- Slice into pinwheels: Cut each rolled tortilla log into 1 to 1½ inch rounds, revealing the spiral layers inside for an appealing presentation.
- Skewer the rolls: Thread the pinwheel pieces onto skewers by piercing through their centers so the spiral faces outwards. This secures the pieces and helps them cook evenly on all sides.
- Bake: Arrange the skewered rolls on a baking sheet and bake in a preheated oven at 400°F (200°C) for 20 minutes, or until the edges turn golden and the chicken is fully cooked through.
- Make the tzatziki: While the kebab rolls bake, shred the dill pickles and press out excess moisture with paper towels. In a bowl, combine the shredded pickles, plain Greek yogurt, chopped fresh dill, minced garlic, lemon juice, and kosher salt. Mix well and adjust seasoning to taste. Chill until ready to serve.
- Finish and serve: Once the kebab rolls are baked, sprinkle them with a touch of extra kosher salt and drizzle additional hot honey over the top for a sweet-spicy finish. Serve warm alongside the cool pickle tzatziki sauce for dipping.
Notes
- If gluten is a concern, be sure to use gluten-free tortillas.
- Hot honey can be substituted with regular honey mixed with a pinch of cayenne pepper for similar flavor.
- To speed up the pickles’ moisture removal for the tzatziki, you can also lightly squeeze the shredded pickles with your hands.
- For added crunch, consider garnishing the tzatziki with a small sprinkle of fresh diced cucumbers or extra dill before serving.
- These kebab rolls are best enjoyed fresh out of the oven but can be refrigerated and reheated briefly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
