Hot Honey “Beef” Kebabs

In a large bowl, combine the Impossible Ground, parsley, white onion, green onion, garlic, grainy Dijon mustard, tomato paste, vegan Worcestershire sauce, vegan hot honey, and Tabasco Sriracha; mix until evenly combined.

Trim the rounded edges off each tortilla to create a square, then spread a generous layer of the meat mixture over one tortilla, covering the surface completely; repeat with the remaining tortillas, stacking them into a six‑tortilla block.

Cut the stacked tortillas into four equal strips, turn each strip onto its side, and thread a wooden skewer through the layers to form kebabs.

Place the kebabs in the air fryer and cook at 375°F for 20‑25 minutes, turning every few minutes until browned evenly.

While the kebabs cook, whisk together the vegan mayo, Tabasco Sriracha, vegan hot honey, and a pinch of salt to make the Hot Honey Sriracha Aioli.

When the kebabs are done, drizzle or brush them with a little extra melted vegan hot honey while still hot.

Serve the kebabs with the Hot Honey Sriracha Aioli for dipping and enjoy.