Kebabs de ternera con tortilla

Cut the rounded edges off the tortilla wraps to create square/rectangular sheets.

Spread the meat mixture evenly over the wraps and stack them neatly on top of each other.

Cut the stacked wraps into 4 equal pieces.

Turn the 4 pieces on their side (so you see the layers) and insert a skewer through each piece.

Cut the pieces again into 4 equal parts, so you have 4 individual tortilla kebabs.

Light the BBQ well in advance for direct heat (approx. 200C), so it is fully up to temperature when the kebabs are ready.

Place the tortilla kebabs on the grid and grill them until the meat is fully cooked through.

Regularly baste the kebabs with the cowboy candy butter during grilling until the tortillas are golden brown and crispy.

Remove the kebabs from the BBQ and serve immediately while they are still nice and warm.