Crispy Chicken Tortilla Kebabs

These crispy chicken tortilla kebabs are the viral TikTok dinner I keep coming back to: juicy spiced chicken wrapped in thin tortillas, rolled tight and grilled until the outside turns golden and crackly.

The trick is brushing the tortillas with a little oil and pressing the seam down as they cook, so every bite shatters instead of unravelling. A bowl of cool, garlicky haydari on the side makes the whole plate.

They take about 35 minutes from start to finish, need no special equipment beyond skewers, and they disappear fast — make a double batch if you are feeding a crowd.

Ingredients

For the chicken

• 700 g (1½ lb) boneless, skinless chicken thighs, cut into bite-size pieces
• 3 tbsp plain yogurt
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• ½ tsp chilli flakes
• 1 tsp fine sea salt
• ½ tsp black pepper

For the tortilla wrap

• 4 large flour tortillas (25 cm / 10-inch)
• 2 tbsp olive oil, for brushing
• 4 metal or wooden skewers, soaked if wooden

For the haydari

• 200 g (¾ cup + 1 tbsp) thick Greek yogurt
• 1 small garlic clove, finely grated
• 1 tbsp chopped fresh dill
• 1 tbsp olive oil
• ½ tsp lemon juice
• Pinch of salt

To serve

• Lemon wedges
• Chopped fresh parsley
• Pomegranate seeds (optional)

Instructions

1. Marinate the chicken: Mix the yogurt, olive oil, tomato paste, paprika, cumin, garlic powder, chilli flakes, salt and pepper in a bowl, add the chicken and toss until every piece is coated. Leave for at least 15 minutes, or overnight in the fridge.
2. Make the haydari: Stir the yogurt, garlic, dill, olive oil, lemon juice and salt together in a small bowl. Cover and chill while you cook.
3. Wrap the kebabs: Lay a tortilla flat and arrange a row of marinated chicken pieces along one edge. Roll it up tightly into a log, keeping the chicken snug inside, and press the seam flat. Repeat with the remaining tortillas.
4. Skewer: Push a skewer lengthways through each rolled log, about 2 cm from the seam, so the roll holds its shape on the grill. Brush all over with olive oil.
5. Grill: Cook on a hot griddle or barbecue over medium-high heat for 6–7 minutes per side, turning once, until the tortillas are deep golden and crisp and the chicken inside reaches 74°C (165°F).
6. Rest and slice: Rest for 3 minutes, then slide the skewers out and slice each log into thick rounds on the diagonal. Serve with the haydari, lemon wedges, parsley and pomegranate.

Tips for the best result

• Do not overfill the tortillas — a single neat row of chicken rolls crisply; too much filling steams the wrap soft.
• If the seam lifts while grilling, press it down with a spatula for 10 seconds and it will seal as it crisps.
• Chicken breast works too, but thighs stay juicier and forgive an extra minute on the grill.

Storing and reheating

Refrigerate leftover kebabs in an airtight container for up to 3 days. Reheat in a hot oven or air fryer at 200°C (400°F) for 5–6 minutes so the tortilla crisps up again; the microwave will make it soft. Keep the haydari separate and eat within 3 days.

Frequently asked questions

Can I make crispy chicken tortilla kebabs in the oven?

Yes. Bake on a wire rack at 220°C (425°F) for 18–20 minutes, turning once, until the tortillas are golden and the chicken is cooked through.

Can I use an air fryer?

Yes. Air-fry at 200°C (400°F) for 10–12 minutes, turning halfway, until crisp. You may need to cook in two batches.

What can I serve instead of haydari?

Garlic sauce, tzatziki, or a simple yogurt with lemon and salt all work well, and a chilli sauce is good if you like extra heat.

Why did my tortillas go soggy?

The filling was too wet or the heat was too low. Pat the chicken dry before marinating, brush the outside with oil, and cook over properly hot heat.