Cut the tortillas into circles (according to the size you want) and place them around the base of a deep plate that is safe for use in a microwave or an oven.
Put another bowl of the same shape on top of it so that it remains stable.
Put it in the microwave for 10 seconds, take it out with a clean kitchen towel and press it from the sides so that it stays in place, then put it for another 10 seconds.
Carefully remove it from the microwave using a thick towel, as it will be very hot.
Remove the bread and leave it to cool until it maintains its shape.
Preheat the oven to high heat and prepare wooden skewers (soak them in water for a quarter of an hour so that they do not burn.)
Mix the ground beef, onion, chopped pepper and paprika in a food processor.
Add coriander, cumin, rusk, salt and pepper until everything is combined.
We place the meat on the wooden skewers and put it on a non-stick tray. Roast it in the oven (with constant stirring) until it is cooked on both sides.
Mix the yoghurt, mashed garlic, dry mint and (salt to taste.)
Pour the yogurt mixture into the tortilla cups, add the shredded grilled kebabs, garnish with onions, cucumbers, fresh mint leaves and sprinkle with sumac.
Serve it while hot and enjoy!
Ingredients
Directions
Cut the tortillas into circles (according to the size you want) and place them around the base of a deep plate that is safe for use in a microwave or an oven.
Put another bowl of the same shape on top of it so that it remains stable.
Put it in the microwave for 10 seconds, take it out with a clean kitchen towel and press it from the sides so that it stays in place, then put it for another 10 seconds.
Carefully remove it from the microwave using a thick towel, as it will be very hot.
Remove the bread and leave it to cool until it maintains its shape.
Preheat the oven to high heat and prepare wooden skewers (soak them in water for a quarter of an hour so that they do not burn.)
Mix the ground beef, onion, chopped pepper and paprika in a food processor.
Add coriander, cumin, rusk, salt and pepper until everything is combined.
We place the meat on the wooden skewers and put it on a non-stick tray. Roast it in the oven (with constant stirring) until it is cooked on both sides.
Mix the yoghurt, mashed garlic, dry mint and (salt to taste.)
Pour the yogurt mixture into the tortilla cups, add the shredded grilled kebabs, garnish with onions, cucumbers, fresh mint leaves and sprinkle with sumac.
Serve it while hot and enjoy!
