Wild Hog Tortilla Kebabs

July 24, 2026 Nathan L. Judice Columns, Hog Hunting, How Sportsmen Cook, Recipes
Wild Hog Tortilla Kebabs

Crispy, smoky and packed with flavor

Summer in the South isn’t just about long days and backyard cookouts, it’s about getting ready for what’s ahead. The food plots are growing, trail cameras are going up, and weekends are spent cutting shooting lanes so everything is ready when opening day arrives.

But while I’m preparing for deer season, there’s another job that I love: wild hog trapping.  Wild hogs don’t take a season off. Every sounder removed means fewer acres rooted up, fewer nests destroyed, and healthier habitat for deer, turkey and everything else that calls these woods home.

Controlling the hog population isn’t just a great management practice, it’s also another excuse to fill the freezer. After a long morning checking traps, there’s no better reward than turning that fresh wild pork into something everyone around the table will remember.

Happy hunting,

Recreational Chef

Wild Hog Tortilla Kebabs

INGREDIENTS:

WILD HOG FILLING

  • 2 lbs. ground wild hog (no added fat)
  • 1 medium yellow onion, finely diced
  • ½ green bell pepper, finely diced
  • 4 cloves of garlic, minced
  • 1 tbsp. fresh ginger, finely grated
  • 1 medium tomato, finely diced
  • 2 tbsp. neutral oil
  • ½ cup chopped fresh cilantro
  • ½ cup chopped fresh parsley
  • 2 tsp. smoked paprika
  • 2 tsp. chipotle powder
  • 2 tsp. chili powder
  • 1 tsp. cumin
  • 1-2 tsp. salt
  • 2 tsp. ground black pepper
  • 2 tsp. ranch seasoning
  • 1 egg
  • ¼ cup bread crumbs
  • 2 tbsp. soy sauce
  • 1 tbsp. Worcestershire sauce

AVOCADO CILANTRO CREMA

  • 1 ripe avocado
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • ¾ cup fresh cilantro
  • Juice of 2 limes
  • 1 clove garlic
  • 1 jalapeno, seeded
  • 1 tbsp. olive oil
  • 1-3 tbsp. water (as needed)
  • 1 tsp. ranch seasoning
  • Salt and pepper to taste

ASSEMBLY

  • 5 large burrito size flour tortillas
  • 3-4 skewers
  • Optional: Pickled red onions
  • Optional: Fresh lime wedges

PREPARATION: Serves 6

  1. Heat the oil in a skillet over medium heat. Add the onion and bell pepper and sauté for 5-6 minutes until softened.
  2. Stir in the grated ginger, the garlic, the tomatoes and cook for another 2-3 minutes.
  3. Transfer the vegetables to a plate and allow them to cool completely.
  4. In a large bowl, combine the ground wild hog, cooled vegetables, cilantro, parsley, smoked paprika, chipotle powder, chili powder, cumin, salt, pepper, ranch seasoning, soy sauce, Worcestershire sauce, egg and breadcrumbs. Mix gently until just combined.
  5. For the crema, blend the avocado, sour cream, mayonnaise, cilantro, lime juice, garlic, jalapeño, olive oil, ranch seasoning, salt, pepper and enough water to create a smooth, pourable sauce. Refrigerate until ready to serve.
  6. Assemble the kebabs by laying one tortilla on a cutting board and spreading a thin, even layer of the meat mixture over the entire surface.
  7. Repeat with the remaining tortillas until you have a stack of five tortillas with layers of filling between them.
  8. Gently compress the stack then cut the stack into four equal strips.
  9. Insert three skewers through each strip, then slice between the skewers to create individual kebabs.
  10. Preheat your grill 375-400°F and grill for 3-4 minutes per side, rotating until all sides are crispy and golden brown.
  11. Serve hot with the avocado crema and garnish with pickled red onions and fresh lime wedges.

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