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Golden brown grilled lamb tortilla pinwheel skewers arranged on metal tray with herb yogurt dipping sauce

Grilled Lamb Tortilla Pinwheel Skewers with Tzatziki Sauce

Grilled lamb tortilla pinwheel skewers with seasoned ground lamb, jalapenos, shallot, and cheddar spread on flour tortillas, rolled, sliced, skewered, brushed with smoked paprika oil, and grilled until charred and cooked to 165°F, served with homemade tzatziki sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 people
Course: Appetizer, Main Course
Cuisine: American, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Lamb Pinwheels
  • 2 lbs ground lamb
  • 2 jalapenos diced
  • 1/2 shallot diced
  • 2 tbsp fresh parsley chopped
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups freshly shredded cheddar cheese
  • 4 large flour tortillas
Paprika Oil
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
Tzatziki Sauce
  • 1 cup plain Greek yogurt
  • 1/2 cucumber grated and squeezed dry
  • 2 cloves garlic minced
  • 1 tbsp fresh dill chopped
  • 1 tbsp lemon juice
  • Salt and pepper to taste

Equipment

  • Grill
  • Skewers

Method
 

  1. Mix ground lamb, jalapenos, shallot, parsley, Worcestershire, garlic powder, smoked paprika, salt, and pepper until combined.
  2. Spread thin layer of lamb across each tortilla. Top with shredded cheddar. Roll tightly into logs.
  3. Slice into 1 to 1.5-inch pinwheels. Thread onto skewers. Brush generously with paprika oil (olive oil + smoked paprika).
  4. Grill over direct heat at 350-400°F until both sides are charred. Move to indirect heat until lamb reaches 165°F.
  5. Mix tzatziki: Greek yogurt, squeezed-dry cucumber, garlic, dill, lemon juice, salt, and pepper. Serve with hot pinwheels.

Notes

Paprika oil: Brush generously on all sides before grilling. The smoked paprika gives the tortillas a rich reddish-golden color and smoky flavor.
Squeeze the cucumber: Excess moisture makes the tzatziki runny. Grate and squeeze dry before adding to the yogurt.
Thin layer: Spread the lamb thin so it cooks through before the tortilla burns.
Lamb fat: Ground lamb's natural fat content helps the filling bind without needing an egg binder.

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