These Easy Ground Beef Kebabs are crispy, juicy, and packed with sweet and smoky Cajun flavor. Inspired by the big flavor you get from kebab shops, this recipe takes seasoned ground beef, layers it with tortillas, and fries everything until golden with a sticky Cajun honey sauce. It is not a traditional Middle East kebab, but it gives you that same crave-worthy idea of juicy meat, fresh herbs, smoky flavors, and a crispy finish.
This is the kind of 20 minute recipe that tastes like takeout but uses simple ingredients you probably already have. It is fun, easy, and the sauce takes it to the next level with a smoky aroma and glossy finish. Serve these beef kebabs with sumac onions, bell peppers, rice, salad, or your favorite side dish for a quick dinner that feels like the real deal.
If you love recipes that require minimal effort, you are also going to love my Creamy Tomato Garlic Pasta Recipe, Creamy Pesto Pasta & my Creamy Sausage Pasta!! These are dishes the entire family are sure to enjoy!
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Ingredients (All Pantry Staples you have at home!)
- Butter
- Honey
- Soy sauce
- Cajun seasoning
- Cornstarch
- Kosher salt
- Ground beef
- Red onion
- Fresh parsley
- Flour tortillas
- Wooden skewers
See recipe card for quantities.
Instructions & Video
In a small saucepan, make the sweet & smoky cajun sauce.
In a big bowl, make the meat mixture!
Make the kebabs, watch video for steps!
Fry until golden brown & brush with the cajun sauce!
- Make the Cajun honey sauce by whisking together the butter, honey, soy sauce, Cajun seasoning, cornstarch slurry, water, kosher salt, and pepper in a small bowl or beaker until smooth.
- Transfer the sauce to a small saucepan over low heat. Whisk continuously until slightly thickened. If the cornstarch creates lumps, add a splash of water and blend or whisk until smooth.
- In a large bowl, combine the ground beef, finely diced red onion, fresh parsley, kosher salt, pepper, Cajun seasoning, and garlic powder. Mix until the ground meat is evenly combined.
- Trim the rounded edges off each flour tortilla to create square tortillas. Spread a thin, even layer of the ground beefmixture over each tortilla, making sure the meat reaches the edges.
- Stack the tortillas on top of each other. Insert the wooden skewers evenly through the stacked tortillas, then follow the photos or video to cut the stack into kebab strips around the skewers.
- Heat a large skillet over medium-high heat. Fry the ground beef kebabs until golden, crispy, and cooked through, flipping as needed.
- While the kebabs cook, brush them generously with the sweet and smoky Cajun honey sauce. Serve warm and enjoy.
Scroll all the way down for the full recipe card!:)
Substitutions
- Ground beef → ground lamb, ground chicken, or ground turkey
- Wooden skewers → metal skewers
- Flour tortillas → whole wheat tortillas or low-carb tortillas
- Red onion → yellow onion or white onion
- Fresh parsley → cilantro, green onions, or other fresh herbs
- Cajun seasoning → garam masala, taco seasoning, barbecue seasoning, or smoked paprika blend
- Honey → maple syrup or brown sugar
- Soy sauce → tamari or coconut aminos
- Butter → olive oil or plant-based butter
Equipment
- Large bowl
- Small saucepan
- Cutting board & Large skillet
- Food processor, optional for finely chopping onion and herbs
Storage
- Store leftover beef kebabs in an airtight container in the fridge for up to 3 days. Reheat them in a skillet over medium heat or in the air fryer until warmed through and crispy again.
- For best results, store extra Cajun honey sauce separately and brush it on after reheating. I do not recommend microwaving, as the tortillas can soften and lose their crispy texture.
Top tips for Success!
- Spread the beef mixture evenly over each tortilla so the kebabs cook at the same speed.
- Keep the skillet at medium-high heat so the tortillas get crispy while the beef cooks through properly.
- Brush the Cajun honey sauce on while frying for that sticky, glossy, smoky finish.
FAQ
Yes, but this recipe is easiest in a skillet. If using a hot grill, make sure the kebabs are secure on wooden skewers or metal skewers and cook carefully so the tortillas do not burn before the beef cooks through.
Yes. Ground lamb would give these more of a lamb kebabs flavor, while ground chicken works if you want something closer to chicken kebabs or chicken doner kebabs. Just make sure the meat is fully cooked.
These are great with sumac onions, bell peppers, rice, salad, roasted potatoes, or vegetable kebabs. Any fresh, crunchy side dish works well with the sweet and smoky Cajun sauce.
Related
Looking for other easy recipes like this one? Try these:
Pairing
These are my fav desserts to serve with this recipe:
How to Make Easy Ground Beef Kebab (Best Recipe)
Ingredients
Equipment
Method
- Make the Cajun honey sauce by whisking together the butter, honey, soy sauce, Cajun seasoning, cornstarch slurry, water, kosher salt, and pepper in a small bowl or beaker until smooth. (FULL VIDEO BELOW)
- In a large bowl, combine the ground beef, finely diced red onion, fresh parsley, kosher salt, pepper, Cajun seasoning, and garlic powder. Mix until the ground meat is evenly combined.
- Trim the rounded edges off each flour tortilla to create square tortillas. Spread a thin, even layer of the ground beefmixture over each tortilla, making sure the meat reaches the edges.
- Stack the tortillas on top of each other. Insert the wooden skewers evenly through the stacked tortillas, then follow the photos or video to cut the stack into kebab strips around the skewers.
- Heat a large skillet over medium-high heat. Fry the ground beef kebabs until golden, crispy, and cooked through, flipping as needed.
- While the kebabs cook, brush them generously with the sweet and smoky Cajun honey sauce. Serve warm and enjoy.
Tried this recipe?
Let us know how it was!
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Affiliate Disclosure
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