Directions

1. Stack tortillas on top of each other and trim the sides off to make square wraps.
2. Lay schnitzel between glad wrap and beat with a rolling pin until super thin.
3. In a bowl, combine the mince with Secret Weapon, Man Grind Flakes, chopped parsley, garlic, and onion, mixing everything together well.
4. Lay out a tortilla and spread a thin layer of the mince mixture on top. Press a schnitzel over the mince, then brush the schnitzel generously with Insane in the Grain wholegrain mustard and sprinkle a little extra Secret Weapon. Repeat this layering process until you have four layers stacked: tortilla, mince, schnitzel, and so on.
5. Cut the stack into strips about 2 to 4cm wide. Turn each strip on its side so the layers face upward, then skewer through the centre. You should get approximately 10 to 12 layered kebabs.
6. Melt the butter in a small pan, then add garlic, lemon zest, and herbs. Let it sizzle gently for 1 to 2 minutes before setting it aside.
7. Preheat your grill to medium-high heat and brush the kebabs with oil. Grill them for 3 to 4 minutes on each side, brushing with the garlic butter every time you flip, aiming for a nice char.
8. To serve Christmas-style, pile the kebabs onto a platter and drizzle with extra garlic butter. Garnish with fresh herbs, pomegranate seeds, and lemon wedges, or serve alongside aioli or herbed yoghurt.