Kafta Kabob Pita Roll Recipe

Pita Roll-Ups

1. 1

   Mix Kafta Mixture

   In a large bowl, combine the ground beef or lamb with the grated onion, parsley, and garlic. Add cumin, coriander, paprika, cinnamon, salt, and black pepper. Sprinkle in breadcrumbs and olive oil, then mix just until combined. Do not overwork the meat to keep the kafta tender.

2. 2

   Rest the Mixture

   Cover and refrigerate the kafta mixture for 20 minutes to let flavors meld and the binder set.

3. 3

   Preheat Cooking Surface

   Preheat a grill or heavy skillet over medium-high heat. Lightly oil the grates or pan to prevent sticking.

4. 4

   Shape and Portion

   Divide the kafta mixture into four equal portions. Shape each portion into a long, flat kebab shape or into small logs that fit inside a pita pocket.

5. 5

   Cook Kafta

   Grill or pan-sear the kafta until browned and cooked through, about 4–5 minutes per side for logs; ensure an internal temperature of 160°F (71°C). Remove and let rest briefly.

6. 6

   Warm Pitas

   Warm the pita breads on the grill or in a dry skillet until pliable, about 30–60 seconds per side.

7. 7

   Assemble Roll-Ups

   Spread tzatziki sauce inside each pita. Layer kafta pieces, cucumber, tomatoes, red onion, feta (if using), and a pinch of parsley.

8. 8

   Roll and Serve

   Roll up the pita tightly, wrap in parchment if needed, and cut in half. Serve immediately with extra tzatziki on the side.