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Restaurants›The Kebab Shop | Mediterranean Cuisine›Grilled Wrap, Grilled Beef Kofta Recipe

Grilled Wrap, Grilled Beef Kofta Recipe

Name: The Kebab Shop | Mediterranean Cuisines Grilled Wrap, Grilled Beef Kofta Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 lb ground beef (80/20); 0.5 cup yellow onion, finely grated or minced; 0.25 cup fresh parsley, finely chopped; 2 tbsp fresh mint, finely chopped (optional); 3 cloves garlic, minced; 2 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp ground allspice; 1 tsp ground paprika (sweet or smoked); 1 tsp salt; 0.5 tsp black pepper; 1 tbsp olive oil (for brushing); 6 to taste bamboo or metal skewers (if using); 4 pieces large flatbreads or pita (8–10 inch) or lavash; 1 cup tomato, thinly sliced; 0.5 cup cucumber, thinly sliced or ribbons; 0.25 cup red onion, thinly sliced; 2 cups lettuce or baby greens; 0.5 cup pickled vegetables (optional: turnip or cucumber); 2 tbsp fresh parsley leaves (for garnish); 1 cup plain Greek yogurt; 2 tbsp lemon juice; 1 tbsp tahini (optional, for creamier sauce); 1 tsp olive oil (for sauce); 0.5 tsp salt (for sauce); 0.25 tsp ground black pepper (for sauce); 1 tsp hot sauce or harissa (optional, to taste)

Inspired by The Kebab Shop | Mediterranean Cuisine

Time45m

Serves4

Make Grilled Wrap, Grilled Beef Kofta Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef Kofta

1 lb ground beef (80/20)

1/2 cup yellow onion, finely grated or minced

1/4 cup fresh parsley, finely chopped

2 tbsp fresh mint, finely chopped (optional)

3 cloves Garlic, minced

2 tsp Ground cumin

1 tsp Ground coriander

1/2 tsp ground allspice

1 tsp ground paprika (sweet or smoked)

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbsp olive oil (for brushing)

6 to taste bamboo or metal skewers (if using)

Wrap & Toppings

4 pieces large flatbreads or pita (8–10 inch) or lavash

1 cup tomato, thinly sliced

1/2 cup cucumber, thinly sliced or ribbons

1/4 cup Red onion, thinly sliced

2 cups lettuce or baby greens

1/2 cup pickled vegetables (optional: turnip or cucumber)

2 tbsp fresh parsley leaves (for garnish)

Sauces

1 cup plain Greek yogurt

2 tbsp ReaLemon lemon juice

1 tbsp tahini (optional, for creamier sauce)

1 tsp olive oil (for sauce)

1/2 tsp salt (for sauce)

1/4 tsp ground black pepper (for sauce)

1 tsp hot sauce or harissa (optional, to taste)

Method

Beef Kofta

Prep the aromatics

Peel and finely grate or mince the yellow onion and squeeze out excess moisture using a clean towel or paper towel. Finely mince the garlic. Chop the parsley and mint (if using).

Mix the meat

In a large bowl combine the ground beef, grated onion, minced garlic, chopped parsley and mint, cumin, coriander, allspice, paprika, salt, and black pepper. Mix gently with your hands or a fork just until evenly combined — avoid overworking so koftas stay tender.

Shape kofta

Divide the mixture into 8 equal portions (about 2 oz each) for short oval patties or 4 larger portions for longer skewers. If using skewers, wet your hands slightly and mold each portion tightly around a skewer into a long cigar/sausage shape about 4–5 inches long. If making patties, form into oval patties about 3–4 inches across and 1/2 inch thick. Brush lightly with olive oil.

Chill briefly (optional)

If time allows, refrigerate the shaped koftas for 15–30 minutes to help them hold their shape on the grill.

Grill

Preheat grill to medium-high (about 400°F / 200°C). Oil the grill grates or use a nonstick spray. Place koftas on the grill (if using skewers, lay them perpendicular to grates). Grill 3–4 minutes per side for medium doneness, rotating to get even char and to avoid sticking; longer if you prefer well done. Internal temperature should reach 160°F (71°C) for ground beef. If using a stovetop grill pan, cook the same way over medium-high heat with a little oil.

Rest

Transfer cooked koftas to a plate and let rest 3–5 minutes to redistribute juices.

Sauces

While kofta chills/grills, make the sauce by whisking together Greek yogurt, lemon juice, tahini (if using), olive oil, salt, black pepper, and hot sauce or harissa if desired. Taste and adjust seasoning — add more lemon for brightness or a pinch of salt if needed. Refrigerate until ready to assemble.

Wrap & Assembly

Prep vegetables and bread

Thinly slice tomatoes, cucumber, and red onion. Toss lettuce or baby greens lightly with a pinch of salt and a few drops of lemon juice or olive oil if desired. Warm the flatbreads briefly on the grill or in a skillet (30–45 seconds per side) until pliable and slightly charred spots appear.

Assemble

Place a warmed flatbread on a work surface. Spread 2–3 tablespoons of the yogurt-tahini sauce down the center. Lay 2 kofta (or 1 large) on top of the sauce. Add sliced tomato, cucumber, red onion, lettuce, a few pickled vegetables if using, and sprinkle with fresh parsley leaves. Drizzle a little extra sauce on top if desired.

Wrap

Fold the bottom edge up over the filling, then fold in the sides and roll tightly to form a wrap. If needed, secure with foil or toothpicks. Repeat with remaining ingredients.

Finish

For a warmed, slightly crisp exterior, place assembled wraps back on the grill or in a dry skillet seam-side down for 1–2 minutes per side until lightly golden. Slice in half on a bias and serve immediately with extra sauce on the side.