Original Creole Seasoning 
30-Minute Burger Marinade 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeTurn up the flavor with these viral Beef Tortilla Kebab Skewers made by @GrillNation. Layers of savory ground beef, melty mozzarella-cheddar, and soft flour tortillas are stacked, skewered, grilled until golden, then finished with a rich Cajun butter baste.
Ingredients
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For the Beef Layer:
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1 lb 80/20 ground beef
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3 tbsp Tony Chachere’s 30-Minute Burger Marinade
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2 tbsp gluten-free Italian breadcrumbs
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1 tbs Worcestershire sauce (optional)
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1/2 tsp Tony Chachere’s Original Creole Seasoning
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For the Stack:
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4 large tortillas
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2 1/2 to 3 cups shredded mozzarella cheddar blend
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1/2 cup pepper jack cheese (optional)
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For the Cajun Butter Finish:
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1/2 cup unsalted butter, softened
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1 tsp Tony Chachere’s Original Creole Seasoning
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1/2 tsp garlic paste
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1/2 tsp paprika
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1 tbsp chopped parsley (optional)
- Clear
Directions
- In a bowl, gently combine ground beef, marinade, breadcrumbs, Worcestershire, and seasoning. Mix just until blended. Rest 10 minutes for binding.
- Lay one tortilla flat. Layer: light cheese, ¼-inch beef layer, light cheese, second tortilla Repeat to make 3–4 layers. Press firmly to compact.
- Insert SkewersSlide skewers straight through the stack, spaced 1½–2 inches apart. This locks the layers and guides cutting.
- Using a sharp knife, cut between skewers to form 10–12 rectangular kebab pieces.
- Heat grill to 375–425°F (two-zone preferred: indirect + direct heat).
- To Grill the kebabs, using indirect heat cook for 6-8 minutes and flip once. For direct heat, cook 1-2 minutes per side to crisp. Cook until tortillas are golden and beef reaches 160°F.
- Mix butter, seasoning, garlic, paprika, and parsley. Brush during the last 60–90 seconds of grilling. Close lid briefly, then remove and serve.
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