Some recipes are about weeknight ease. This isn't one of them — this is the one you make when you want to put something on the table that stops the conversation.
Ground wagyu kebabs layered through tortillas, grilled over charcoal, and served over a herby yogurt dip with a fresh Greek salad. It comes from Robyn's Kitchen, and it's built from the ground up on Lucky Cajun Greek Out Seasoning.
Why This Works
The seasoning shows up three times — in the meat, in the yogurt dip, and in the grilling brush. That's not redundancy, that's layering. Each stage builds the same herb-and-aromatic profile so the finished dish tastes cohesive instead of like three separate things on a plate.
The wagyu brings fat and richness that stands up to charcoal. The hour in the refrigerator lets the seasoning and aromatics penetrate the meat and firms it up so the kebabs hold together on the skewer.
The yogurt dip does the opposite job — cool, bright, and herby against the charred meat. And the Greek salad keeps everything fresh with feta, tomato, cucumber, and lemon. Rich, cool, and bright, all in one bite.
Seasoning freshness is the most overlooked part of cooking. Most of what's in your cabinet was ground over a year ago — the flavor's already gone, and nothing on the jar tells you when it was made. Every Lucky Cajun bag is stamped with the date it was ground. Nobody else in the US does that. Browse our fresh ground blends → Satisfaction guaranteed.
The Meat
- 2 lb ground wagyu
- ½ red bell pepper, small diced
- ¼ red onion, small diced
- 2 tbsp fresh ground Lucky Cajun Greek Out Seasoning
- 2 tsp salt
- 2 tbsp chopped parsley
- 2 tbsp chopped oregano
- 2 tbsp Brala's Best Garlic Spread
Mix together and refrigerate for at least 1 hour.
The Yogurt Dip
- 2 cups Greek yogurt
- Juice of ½ lemon
- 1 tsp salt
- 1 tbsp Lucky Cajun Greek Out Seasoning
- ½ cup parsley
- ½ cup dill
- ½ cup mint
Blend until smooth.
The Greek Salad
- 8 oz feta, cubed
- 1 pint cherry tomatoes, halved
- 1 cucumber, sliced
- ½ red onion, sliced
- Zest of 1 lemon
- Juice of ½ lemon
- 2 tbsp olive oil
- 2 tbsp fresh dill
Toss to combine.
Assembly
Layer the meat between 2 stacks of 4 tortillas. Cut each stack into 4 strips, flip, skewer, then cut each strip in half to make 8 skewers.
Grilling
Brush the kebabs with:
- 2 tbsp melted salted butter
- 1 tbsp Brala's Best Garlic Spread
- 2 tsp Lucky Cajun Greek Out Seasoning
Grill over medium-high charcoal for 1½ to 2 minutes per side until cooked through.
Serve over the yogurt dip with the Greek salad and finish with fresh lemon juice.
Why Lucky Cajun
Greek Out carries this entire dish, which is exactly why freshness matters here. It's a fresh ground blend of the herbs and aromatics that define Greek cooking — and fresh ground herbs still have their volatile oils intact, so they bloom in the meat, the dip, and the brush instead of sitting flat. Most Mediterranean blends are dried, warehoused, and lifeless by the time they reach your kitchen. Every Lucky Cajun bag ships with a Born-On Date so you know the seasoning is still working when it matters.
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Layer the seasoning through every stage. Rest the meat. Grill hot and fast. Serve over the cool dip.
That's Greek Tortilla Kebabs done right. 🌶️
