Ingredients
Equipment
Method
Mix the Filling and Build the Stack
- In a large bowl, combine the ground chicken, softened cream cheese, shredded cheddar, shredded mozzarella, and Sassy Chicken Seasoning. Mix until thoroughly combined with no visible streaks of cream cheese.
- Trim the rounded edges off all 6 burrito-size tortillas to create large squares. Save the trimmings for tortilla chips or quesadillas.
- Lay one tortilla square down and spread an even 1/4-inch layer of chicken filling to the edges. Place another tortilla on top and repeat. Continue stacking until all 5 layers of filling are between 6 tortillas, finishing with a final tortilla on top.
Skewer and Season
- Use a sharp knife to cut the stacked tortillas into three equal vertical sections. Turn each section on its side so the layers face up. Insert metal skewers through the stack of layers from end to end. Cut between the skewers to create individual kebab portions.
- Sprinkle the outside of each kebab with a light extra dusting of Sassy Chicken Seasoning.
Grill and Finish
- Preheat the grill to 350-400°F. Place the kebabs on the grates and cook for 30 to 35 minutes, turning every 5 to 7 minutes to ensure even cooking and a nice char on all sides.
- During the final 5 minutes of cooking, begin basting the kebabs with buffalo sauce. Flip and baste again at 2 minutes left, then once more at 1 minute left to build glossy lacquered layers without scorching the sauce.
- Verify with an instant-read thermometer that the chicken filling has reached 165°F internal in the thickest center of each kebab. Remove from the grill and immediately sprinkle generously with freshly grated Parmesan cheese while the surface is still hot.
- Serve hot with ranch dressing or your favorite dipping sauce.
Notes
Cream Cheese Is Non-Negotiable: The 8 ounces of softened cream cheese serves two purposes. It binds the chicken and shredded cheeses into a spreadable, cohesive filling, and it adds fat that keeps the lean ground chicken from drying out during the 30-minute cook. Greek yogurt and sour cream are not substitutes — they lack the fat content and binding power.
Save Buffalo Sauce for the Final 5 Minutes: Most commercial buffalo sauces contain sugar, vinegar, and butter solids that scorch quickly under direct grill heat. Brushing at the start causes burnt patches and bitter exterior. Basting only in the final 5 minutes (flipping and rebrushing 2-3 times) builds layered flavor and a glossy finish without burning.
Trim Tortillas to Squares: The rounded edges of burrito-size tortillas create thin spots once stacked, which burn first under direct heat. Trimming to squares produces uniform thickness across the entire kebab and lets every layer cook evenly.
165°F Internal Temperature Is Required: Unlike beef or bison where lower pull temps are safe for medium-rare, poultry must reach 165°F to be safe. Use an instant-read thermometer in the thickest chicken filling center of the kebab. The golden tortilla exterior is a visual cue, not proof of doneness.
Lower Grill Temperature on Purpose: The 350-400°F range is intentionally lower than typical grilled chicken cooks. The dense chicken filling needs time to reach 165°F internal without scorching the tortilla exterior. Higher heat (450°F+) burns the tortillas before the chicken finishes.
Use Fresh-Grated Parmesan: Pre-shredded Parmesan contains anti-caking agents that prevent smooth melting. Take an extra minute to grate from a wedge — it melts cleanly into the buffalo sauce coating and creates a salty cheesy crust on the hot kebab surface.
Even Filling Layers Matter: Spread the chicken mixture in a thin, even 1/4-inch layer that covers each tortilla edge to edge. Uneven layers create thick spots that stay undercooked while thin spots overcook. Aim to divide the filling mentally into 5 equal portions (matching the 5 chicken layers between 6 tortillas).