Apps & Sides

Taco Kabob Stack-Ups

Chef Curtis

Prep Time: 20 min

Cook Time: 15 min

Difficulty: Intermediate

These smoky, cheesy taco kebabs combine seasoned beef, chorizo, and melted cheese layered between crisped tortillas for a flavorful twist on classic tacos.

Instructions

Step 1: Using the Ultimate Blend Pellets, start the SmokeStone and set it to low-med and let it preheat for 10 minutes.
Step 2: Place the ground beef and chorizo in a medium mixing bowl.
Step 3: Peel and finely chop the white onion, de-seed the poblano, and finely dice. Add both to the ground beef, 1.5 cups shredded cheese and 1/4 cup Taco Sauce. Mix until all of the ingredients are well combined.
Step 4: Stack the tortillas on top of each other, square off one side of the tortillas. Repeat until the tortillas are square in shape.
Step 5: Take one tortilla and smash a thin layer of the taco meat mixture evenly across the shell. Continue this process and stack one on top of the other. Cut the stack into 1 inch strips and lay each strip flat, slide together. Run a skewer through the layers 1 inch apart, cut in-between each skewer to create your kabobs.

Ingredients

Serving Sizes

2 pound(s) 80/20 Ground Beef
8 ounce(s) Chorizo Sausage
1 Poblano Pepper, diced fine
¹/₂ White Onion, diced fine
¹/₂ cup(s) Taco Sauce
1 ¹/₂ cup(s) Mexican-Style Blend Shredded Cheese
12 Tortillas
3 tablespoon(s) Chef Greg's 4 Letter Rub
3 tablespoon(s) Ray's Loco Gringo Rub

Tools Needed

Step 1: Using the Ultimate Blend Pellets, start the SmokeStone and set it to low-med and let it preheat for 10 minutes.
Step 2: Place the ground beef and chorizo in a medium mixing bowl.
Step 3: Peel and finely chop the white onion, de-seed the poblano, and finely dice. Add both to the ground beef, 1.5 cups shredded cheese and 1/4 cup Taco Sauce. Mix until all of the ingredients are well combined.
Step 4: Stack the tortillas on top of each other, square off one side of the tortillas. Repeat until the tortillas are square in shape.
Step 5: Take one tortilla and smash a thin layer of the taco meat mixture evenly across the shell. Continue this process and stack one on top of the other. Cut the stack into 1 inch strips and lay each strip flat, slide together. Run a skewer through the layers 1 inch apart, cut in-between each skewer to create your kabobs.

Chef Pairings

Serve hot off the griddle with a side of guacamole, salsa, or sour cream for dipping, and garnish with fresh cilantro or lime wedges for extra zest.