Meatball Marinara Kebabs

If you like meatball marinara and kebabs, you are going to go WILD for this recipe.

30 minutes prep

30 minutes cook

Serves 6-8

Hugh Woodward
IMG_2940 2.jpg

Ingredients

  • 10 or solarge tortillas
  • 400gbeef mince
  • 400g pork mince
  • 100gbreadcrumbs, soaked in 50ml milk
  • 30gparmesan
  • 3 clovesgarlic
  • a handfulminced parsley
  • to tastesea salt and freshly ground black pepper

That's because it's everything that is great about both of those recipes in one. It also utilises the clever tortilla kebab trend we've seen everywhere - if you haven't tried it, it's an amazing way to cook meat - the tortillas act as a spongeb

Method

  • Cut the tortillas into squares.
  • Mix the beef mince, pork mince, breadcrumbs, parmesan, garlic, minced parsley and seasonings together and spread them between each layer of tortillas, like a lasagna.
  • When you've used up the tortillas, cut them into equal slices and turn them over - watch the video to get more of an idea!
  • Use kebab skewers to skewer the slices together and cut between the skewers to get the kebabs.
  • Light your grill and, over a gentle heat, grill the kebabs, flipping them over frequently until cooked through.
  • Cover them with marinara sauce and mozzarella and place briefly in the oven or under the grill.
  • Enjoy!

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    Hugh Woodward

    Hugh Woodward

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    Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.

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