Seekh Kabab Tortilla Pinwheels

The ultimate 'smush and roll' hack. These bites deliver that authentic smoky kabab flavor with a satisfying crunch that only a seared tortilla can provide. It’s traditional spice meets modern convenience.

Quick Facts

⚡ Prep Time: 15 mins (+30 min marination)

⚡ Cook Time: 10-15 mins

⚡ Serving: 8-10 bites per large tortilla

Dietary Info

Ingredients

The Meat & Spice

1 lb Ground Meat (Beef, Lamb, or Chicken)

1 packet Shan Seekh Kabab Masala

2 tbsp Cornmeal or Roasted Gram Flour (Besan)

1 small Onion (finely grated and squeezed of all water)

1 tbsp Ginger-Garlic paste

2 tbsp Fresh Cilantro (finely chopped)

The Wrap

2-3 Large Sonora-style Flour Tortillas

2 tbsp Cooking Oil (for pan-searing)

Chef's Note: The addition of cornmeal or roasted besan is the secret to a perfect "smush." It binds the meat to the tortilla, ensuring the pinwheels don't fall apart in the pan. If using Besan, dry-roast it in a pan for 2 minutes until fragrant before adding it to the meat.

Directions

The Marination:

In a bowl, combine the ground meat, Shan Seekh Kabab Masala, ginger-garlic paste, and cilantro.
Add the cornmeal or roasted gram flour.
Mix in the squeezed, grated onion.
Let the mixture marinate in the fridge for at least 30 minutes.

The Spread:

Lay a large Sonora-style tortilla flat.
Spread the meat mixture in a very thin, even layer across the entire surface, leaving a small 1/2-inch margin at the top edge.

The Roll & Slice:

Starting from the bottom, roll the tortilla as tightly as possible.
Using a sharp knife, cut the roll into 1-inch thick slices.

The Pan-Sear:

Heat a drizzle of oil in a wide frying pan over medium-high heat.
Place the pinwheels flat-side down.
Sear for 3–4 minutes per side until the meat is fully cooked and the tortilla is dark golden and crispy.

In a bowl, combine the ground meat, Shan Seekh Kabab Masala, ginger-garlic paste, and cilantro.

Add the cornmeal or roasted gram flour.

Mix in the squeezed, grated onion.

Let the mixture marinate in the fridge for at least 30 minutes.

Lay a large Sonora-style tortilla flat.

Spread the meat mixture in a very thin, even layer across the entire surface, leaving a small 1/2-inch margin at the top edge.

Starting from the bottom, roll the tortilla as tightly as possible.

Using a sharp knife, cut the roll into 1-inch thick slices.

Heat a drizzle of oil in a wide frying pan over medium-high heat.

Place the pinwheels flat-side down.

Sear for 3–4 minutes per side until the meat is fully cooked and the tortilla is dark golden and crispy.

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Serving & Pairing

• 🍽️ The Wasipes Match: These are best served hot and crispy. Pair them with a bowl of Yogurt, Spiced Dip — (Raita) to provide a cool, creamy contrast to the heat of the kabab masala.

• 💡 Alternative: For a sharper, more street-style flavor, serve alongside Chutney, Tangy Tamarind — (Imli Chutney). The sweet and sour notes of the tamarind cut through the richness of the pan-fried meat perfectly.