Kafta Kabob Wrap Recipe

Prepare onion

Peel and grate the yellow onion finely. Place grated onion in a sieve or cheesecloth and press or squeeze to remove excess moisture. You want the onion moist but not watery so the meat binds properly.

Mix meat and aromatics

In a large bowl combine ground beef and ground lamb (if using). Add the grated & drained onion, chopped parsley, chopped mint, minced garlic, ground cumin, allspice, cinnamon, salt and black pepper. Mix thoroughly with your hands or a paddle until the mixture is evenly seasoned and slightly sticky, about 2–3 minutes. Overworking is not necessary, but ensure uniform distribution.

Shape kafta

Divide the mixture into 8 equal portions for 4 wraps (about 3 oz / 85 g each if making 8 kabobs). Shape into long logs or oval patties roughly the length of your flatbread (3–4 inches long for skewers or flattened patties for griddle). Press firmly so they hold together.

Cook kafta

Heat a grill, grill pan, or skillet over medium-high heat. Brush the kafta lightly with olive oil. Cook the kafta 3–4 minutes per side until nicely browned and cooked through (internal temp 160°F / 71°C). If using skewers, rotate to get even char. Remove and let rest 2 minutes, then slice or leave whole for assembly.

In a small bowl combine the Greek yogurt, mayonnaise, minced garlic, lemon juice, olive oil and salt. Whisk until smooth. Taste and adjust salt or lemon. If the sauce is too thick for spreading, whisk in 1 tablespoon of water at a time until you reach a spreadable consistency (about 2–3 tbsp max). Chill until assembly.

Prepare vegetables: thinly slice cucumber, tomato and red onion. If using store-bought pickled turnips, drain and slice. Toss the cucumber, tomato, sliced pickles and shredded lettuce in a bowl with a pinch of salt and a squeeze of lemon juice to brighten. Reserve some sliced red onion for texture. Chop parsley for garnish.

Warm the flatbreads: Heat a skillet over medium heat. Lightly brush each pita with a little butter or oil and warm 20–30 seconds per side until pliable and slightly toasted. Keep wrapped in a towel to stay warm.

Assemble the wraps: Spread 1–2 tablespoons of the garlic yogurt sauce down the center of each warmed flatbread. Place 2 kafta logs (or 1 large patty) per wrap across the sauce. Top with a handful of the lettuce mixture, sliced tomatoes, cucumbers, a few rings of red onion and pickles as desired. Spoon another tablespoon of sauce on top and sprinkle with chopped parsley. Squeeze a lemon wedge over each.

Fold and serve: Fold the sides of the flatbread over the filling and roll tightly, or fold like a traditional wrap. For a crisp exterior, optionally grill the wrapped sandwich seam-side down on a hot pan for 1–2 minutes per side. Serve immediately.