Make the labneh tzatziki: Combine all of the tzatziki ingredients in a medium bowl and mix to combine. Set aside in the refrigerator.

Make the seasoned oil: In a small bowl whisk together the olive oil, smoked paprika, ground cumin, dried oregano and a pinch of salt. Set aside.

Make the ground beef mixture: To a medium bowl add the ground beef, kosher salt, ground pepper, onion powder, garlic powder, fresh minced mint, pressed garlic and tomato paste. Mix until well combined.

Divide the beef mixture into 5 portions. Lay one tortilla on the cutting board and spread one-fifth of the ground beef mixture on the tortilla, spreading in an even layer to the edges of the tortilla. Roll up the tortilla into a tight roll and then cut into 7 pinwheels. Skewer 7 pinwheels onto one wooden skewer, pushing the skewer through the bottom dough of each pinwheel. Place the ends of the skewers on the baking sheet edges so they’re ‘hovering’ over the baking sheet and repeat the process 4 more times until you have 5 skewers.

Once all skewers are on the baking sheet, brush each side of the skewers lightly with the oil mixture. Bake for 20 minutes, flipping halfway through the cooking time, until golden brown and the beef is cooked through to 165F (internal temperature).

For crispier results, broil for 2-3 minutes at the end of the cooking time - watch carefully so they don’t burn.

Let the skewers sit for 5 minutes before gently removing the pinwheels from the wooden skewers and dipping into the labneh tzatziki.