Greek Chicken Tortilla Skewers
These are the viral tortilla kebab skewers everyone's been making, but with a Mediterranean spin. Crispy tortilla layers with Greek lemony chicken in every bite. Grill, pan-fry or throw them in the air fryer - they work every way.
Serves
4-6
Prep time
35 minutes
Cooking time
15 minutes
Looking for more Greek inspired dishes? Try these Greek Meatballs with Feta Fries & Greek Salad or my Greek Chicken Gyros Smash Tacos
Helpful Tips
Storage
Store cooked skewers in an airtight container in the fridge for up to 2 days. However, they are best eaten fresh. You can also assemble and skewer these up to 4 hours ahead - cover with plastic wrap and refrigerate until ready to cook.
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Substitutions
- Chicken mince: Swap for turkey mince, lamb mince (more traditional), or even beef mince. Each will change the flavour profile slightly but all work well with the Greek seasoning.
- Tortillas: Use gluten-free wraps if needed. Larger wraps work better - you want at least 25cm diameter for easier assembly.
Serving Suggestions
These work as a complete meal with a side Greek salad and the homemade tzatziki. Serve with lemon wedges for squeezing over.
Helpful Tips
Storage
Store cooked skewers in an airtight container in the fridge for up to 2 days. However, they are best eaten fresh. You can also assemble and skewer these up to 4 hours ahead - cover with plastic wrap and refrigerate until ready to cook.
Substitutions
- Chicken mince: Swap for turkey mince, lamb mince (more traditional), or even beef mince. Each will change the flavour profile slightly but all work well with the Greek seasoning.
- Tortillas: Use gluten-free wraps if needed. Larger wraps work better - you want at least 25cm diameter for easier assembly.
Serving Suggestions
These work as a complete meal with a side Greek salad and the homemade tzatziki. Serve with lemon wedges for squeezing over.
Ingredients
Recipe Note: This meal is a little more hands-on and time-consuming than my usual quick and simple recipes. I’d recommend saving this one for when you’ve got the time and feel like slowing down in the kitchen and trying something different.
For the skewers:
- 6 large flour tortillas
- Wooden skewers (soaked in water for 30 minutes to prevent burning) or stainless steel skewers
For the Greek chicken mince:
- 1kg chicken mince
- 1/2 red onion, very finely diced
- 3 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ¼ cup fresh parsley, finely chopped
- 2 tbsp fresh mint, finely chopped
- 2 tbsp lemon juice (about ½ lemon)
- 2 tbsp olive oil
- Salt and pepper to taste
To serve:
- Tzatziki (recipe here)
- Lemon wedges
Nutritional Information
(
per serving, based on
5
)
Nutrient
Amount
Calories
672
kcal
Protein
56
g
Carbohydrates
52
g
Fat
25
g
Fibre
3
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- In a large bowl, combine the chicken mince, red onion, garlic, paprika, dried oregano, parsley, mint, lemon juice, olive oil, salt and pepper. Mix thoroughly with your hands until everything is evenly distributed. The mixture should be slightly sticky.
- Using a sharp knife or pizza cutter, trim the rounded edges off each tortilla to create a square shape. You want clean, straight edges. Discard (or snack on) the trimmings.
- Lay one tortilla square flat on a clean work surface. Spread a portion of the chicken mixture evenly across the entire surface, using the back of a spoon or spatula to create a thin, even layer. Repeat with the remaining tortillas, stacking them directly on top of each other as you go.
- Using a sharp knife, cut the stacked tortillas into strips approximately 3-4cm wide. You should get 6-8 strips from the stack.
- Stand each strip upright so you can see all the layers from the side (like looking at the edge of a layered cake). Thread a soaked wooden skewer horizontally through the centre of the strip lengthwise, making sure it goes through all the tortilla layers. The skewer should run the full length of the strip. Repeat with all strips.
- Once all strips are skewered, cut between each skewer to separate them into individual pieces. Each piece should be 3-4cm long with the skewer running through the middle.
- Cook:
- BBQ/Grill: Preheat to medium-high heat. Cook for 3-4 minutes per side, turning frequently to prevent burning. The chicken should be cooked through and the tortilla golden and crispy.
- Pan-fry: Heat 1 tbsp oil in a large frying pan over medium heat. Cook in batches for 3-4 minutes per side, turning carefully with tongs. Don't overcrowd the pan.
- Air fryer: Preheat to 200°C. Arrange skewers in a single layer (cook in batches if needed). Spray lightly with oil. Cook for 10-12 minutes, flipping halfway through, until golden and cooked through.
- Transfer to a serving plate. Serve immediately with tzatziki for dipping an lemon wedges.
Ingredients
Recipe Note: This meal is a little more hands-on and time-consuming than my usual quick and simple recipes. I’d recommend saving this one for when you’ve got the time and feel like slowing down in the kitchen and trying something different.
For the skewers:
- 6 large flour tortillas
- Wooden skewers (soaked in water for 30 minutes to prevent burning) or stainless steel skewers
For the Greek chicken mince:
- 1kg chicken mince
- 1/2 red onion, very finely diced
- 3 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ¼ cup fresh parsley, finely chopped
- 2 tbsp fresh mint, finely chopped
- 2 tbsp lemon juice (about ½ lemon)
- 2 tbsp olive oil
- Salt and pepper to taste
To serve:
- Tzatziki (recipe here)
- Lemon wedges
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
672
kcal
Protein
56
g
Carbohydrates
52
g
Fat
25
g
Fibre
3
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- In a large bowl, combine the chicken mince, red onion, garlic, paprika, dried oregano, parsley, mint, lemon juice, olive oil, salt and pepper. Mix thoroughly with your hands until everything is evenly distributed. The mixture should be slightly sticky.
- Using a sharp knife or pizza cutter, trim the rounded edges off each tortilla to create a square shape. You want clean, straight edges. Discard (or snack on) the trimmings.
- Lay one tortilla square flat on a clean work surface. Spread a portion of the chicken mixture evenly across the entire surface, using the back of a spoon or spatula to create a thin, even layer. Repeat with the remaining tortillas, stacking them directly on top of each other as you go.
- Using a sharp knife, cut the stacked tortillas into strips approximately 3-4cm wide. You should get 6-8 strips from the stack.
- Stand each strip upright so you can see all the layers from the side (like looking at the edge of a layered cake). Thread a soaked wooden skewer horizontally through the centre of the strip lengthwise, making sure it goes through all the tortilla layers. The skewer should run the full length of the strip. Repeat with all strips.
- Once all strips are skewered, cut between each skewer to separate them into individual pieces. Each piece should be 3-4cm long with the skewer running through the middle.
- Cook:
- BBQ/Grill: Preheat to medium-high heat. Cook for 3-4 minutes per side, turning frequently to prevent burning. The chicken should be cooked through and the tortilla golden and crispy.
- Pan-fry: Heat 1 tbsp oil in a large frying pan over medium heat. Cook in batches for 3-4 minutes per side, turning carefully with tongs. Don't overcrowd the pan.
- Air fryer: Preheat to 200°C. Arrange skewers in a single layer (cook in batches if needed). Spray lightly with oil. Cook for 10-12 minutes, flipping halfway through, until golden and cooked through.
- Transfer to a serving plate. Serve immediately with tzatziki for dipping an lemon wedges.
Watch How to Make It
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