1½ lb ground beef, 80/20

6 flour tortillas

1 tsp kosher salt

1 tsp black pepper

1 tsp cumin

1 tsp garlic powder

1 tsp smoked paprika

½ tsp dried oregano

½ yellow onion, grated

3 garlic cloves, minced

4 tbsp butter, melted

2 garlic cloves, minced

Pinch of salt

1 cup Greek yogurt

1 Persian cucumber, grated and drained

1 garlic clove, minced

2 tbsp chopped dill

1 tbsp lemon juice

½ tsp salt

Roma tomatoes, chopped

Persian cucumber, chopped

Red onion, thinly sliced

Parsley, chopped

Mint, chopped

Dill, chopped

Red wine vinegar, to taste

Olive oil, to taste

Kosher salt, to taste

Black pepper, to taste

Preheat the grill to 450°F. If you’re cooking on a pellet grill, the original recipe uses hickory pellets.

Mix the ground beef with the kosher salt, black pepper, cumin, garlic powder, smoked paprika, oregano, grated onion, and minced garlic until evenly combined.

Trim the tortillas into squares. Spread each tortilla with a thin layer of the seasoned beef, then stack the tortillas on top of one another. Cut the stack into 9 rectangles and carefully thread each stack onto a skewer.

Grill the kebabs for 10–12 minutes, flipping once. Halfway through cooking, brush them generously with the garlic butter.

While the kebabs grill, stir together the Greek yogurt, drained cucumber, garlic, dill, lemon juice, and salt for the tzatziki. Toss the tomatoes, cucumber, red onion, herbs, red wine vinegar, olive oil, salt, and pepper for the salad.

Brush the hot kebabs with another round of garlic butter and serve with plenty of tzatziki and tomato-cucumber salad on the side.