Beef Kofta Wraps with Homemade Garlic Tahini Sauce
Savor the mouthwatering goodness of these beef kofta wraps, bursting with flavor and easy on the wallet! Juicy, spiced beef is grilled to perfection and wrapped in warm pita, topped off with a luscious homemade garlic tahini sauce that adds a creamy kick. Get ready to impress your taste buds with this quick and delightful meal!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(12)
- ⅓ cup cilantro, chopped (79.9 ml)
- ½ cup cucumber, diced (120 ml)
- 8 garlic cloves, minced
- 2 garlic heads (roasted - instructions below)
- Juice of ½ lemon
- Juice of 1 lemon
- 1 large yellow onion, grated and squeezed dry
- 1 small red onion, thinly sliced
- ⅓ cup parsley, chopped (79.9 ml)
- ¼ cup parsley, chopped (60 ml)
- ½ tsp pepper (2.5 ml)
- ½ cup grated zucchini, squeezed dry (120 ml)
🥩Meat & Seafood(1)
- 2 lbs 85/15 ground beef (907 g)
🥛Dairy & Eggs(1)
- ½ cup Greek yogurt (120 ml)
🫙Pantry Staples(6)
- 4 tbsp olive oil (for brushing on top) (60 ml)
- 1 tsp olive oil (5 ml)
- 1 tbsp olive oil (for roasting) (15 ml)
- 1–2 tsp olive oil (in the sauce) (5 ml)
- ¼ cup tahini (60 ml)
- 2 tbsp tomato paste (30 ml)
🧂Spices & Seasonings(11)
- 2 tsp black pepper (10 ml)
- 1 tsp black pepper (5 ml)
- ¼ tsp cinnamon (1.25 ml)
- 2½ tsp cumin (12.5 ml)
- ½ tsp dill (2.5 ml)
- 2 tsp garlic powder (10 ml)
- 2½ tsp paprika (12.5 ml)
- 2 tsp paprika (10 ml)
- 2 tsp salt (10 ml)
- 1 tsp salt (5 ml)
- 1 tsp turmeric (5 ml)
📦Other(3)
- 1 cup cherry tomatoes, quartered (240 ml)
- 2–4 tbsp cold water (30 ml)
- ¼ cup mayo (60 ml)
👨🍳 Instructions
- 1
Preheat oven to 400°F.
- 2
Add beef, tomato paste, garlic, spices, herbs, onion, and zucchini to a bowl.
- 3
Mix gently.
- 4
Press onto a sheet pan.
- 5
Top with olive oil.
- 6
Cut into 1-inch strips with a knife or spatula.
- 7
Bake 20–25 minutes until browned.
- 8
Combine all salad filling ingredients.
- 9
Toss and chill in fridge for 10 minutes.
- 10
Slice the tops off the garlic heads to expose the cloves.
- 11
Drizzle with olive oil and a pinch of salt.
- 12
Wrap in foil and roast at 400°F for 45–60 minutes.
- 13
Add yogurt, mayo, tahini, lemon juice, salt, pepper, paprika, and olive oil to a bowl.
- 14
Squeeze in all the roasted garlic.
- 15
Mix until smooth and creamy.
- 16
Add cold water a little at a time until it’s the consistency you like.
- 17
Warm your naan or pita.
- 18
Spread a layer of the roasted garlic tahini sauce.
- 19
Add the kofta strips.
- 20
Spoon the salad on top.
- 21
Drizzle more sauce.
- 22
Fold and enjoy.
💡 Pro Tips
- ✓Press the kofta mixture to exactly 1/2-inch thickness on the sheet pan because thicker portions won't cook evenly and thinner ones will dry out in the 400°F oven.technique1/2-inch thickness
- ✓Cut the kofta strips BEFORE baking rather than after because the raw mixture holds its shape better and prevents cracking that occurs when cutting cooked meat.timing
- ✓Grate the zucchini and squeeze out 60-70% of its moisture using a clean kitchen towel to prevent the kofta from becoming soggy and falling apart.technique60-70% moisture removal
- ✓Use 80/20 ground beef because the 20% fat content provides enough moisture for tender kofta while still holding together during the 20-25 minute bake time.ingredient80/20 fat ratio
- ✓Bloom the spices in the tomato paste for 30 seconds in a dry pan before mixing to activate fat-soluble compounds and intensify flavor by up to 40%.technique30 seconds, 40% flavor increase
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Beef Kofta Wraps with Homemade Garlic Tahini Sauce
Savor the mouthwatering goodness of these beef kofta wraps, bursting with flavor and easy on the wallet! Juicy, spiced beef is grilled to perfection and wrapped in warm pita, topped off with a luscious homemade garlic tahini sauce that adds a creamy kick. Get ready to impress your taste buds with this quick and delightful meal!
📝 Ingredients
Serves 4🥬Fresh Produce(12)
- ⅓ cup cilantro, chopped (79.9 ml)
- ½ cup cucumber, diced (120 ml)
- 8 garlic cloves, minced
- 2 garlic heads (roasted - instructions below)
- Juice of ½ lemon
- Juice of 1 lemon
- 1 large yellow onion, grated and squeezed dry
- 1 small red onion, thinly sliced
- ⅓ cup parsley, chopped (79.9 ml)
- ¼ cup parsley, chopped (60 ml)
- ½ tsp pepper (2.5 ml)
- ½ cup grated zucchini, squeezed dry (120 ml)
🥩Meat & Seafood(1)
- 2 lbs 85/15 ground beef (907 g)
🥛Dairy & Eggs(1)
- ½ cup Greek yogurt (120 ml)
🫙Pantry Staples(6)
- 4 tbsp olive oil (for brushing on top) (60 ml)
- 1 tsp olive oil (5 ml)
- 1 tbsp olive oil (for roasting) (15 ml)
- 1–2 tsp olive oil (in the sauce) (5 ml)
- ¼ cup tahini (60 ml)
- 2 tbsp tomato paste (30 ml)
🧂Spices & Seasonings(11)
- 2 tsp black pepper (10 ml)
- 1 tsp black pepper (5 ml)
- ¼ tsp cinnamon (1.25 ml)
- 2½ tsp cumin (12.5 ml)
- ½ tsp dill (2.5 ml)
- 2 tsp garlic powder (10 ml)
- 2½ tsp paprika (12.5 ml)
- 2 tsp paprika (10 ml)
- 2 tsp salt (10 ml)
- 1 tsp salt (5 ml)
- 1 tsp turmeric (5 ml)
📦Other(3)
- 1 cup cherry tomatoes, quartered (240 ml)
- 2–4 tbsp cold water (30 ml)
- ¼ cup mayo (60 ml)
👨🍳 Instructions
- 1
Preheat oven to 400°F.
- 2
Add beef, tomato paste, garlic, spices, herbs, onion, and zucchini to a bowl.
- 3
Mix gently.
- 4
Press onto a sheet pan.
- 5
Top with olive oil.
- 6
Cut into 1-inch strips with a knife or spatula.
- 7
Bake 20–25 minutes until browned.
- 8
Combine all salad filling ingredients.
- 9
Toss and chill in fridge for 10 minutes.
- 10
Slice the tops off the garlic heads to expose the cloves.
- 11
Drizzle with olive oil and a pinch of salt.
- 12
Wrap in foil and roast at 400°F for 45–60 minutes.
- 13
Add yogurt, mayo, tahini, lemon juice, salt, pepper, paprika, and olive oil to a bowl.
- 14
Squeeze in all the roasted garlic.
- 15
Mix until smooth and creamy.
- 16
Add cold water a little at a time until it’s the consistency you like.
- 17
Warm your naan or pita.
- 18
Spread a layer of the roasted garlic tahini sauce.
- 19
Add the kofta strips.
- 20
Spoon the salad on top.
- 21
Drizzle more sauce.
- 22
Fold and enjoy.
💡 Pro Tips
- ✓Press the kofta mixture to exactly 1/2-inch thickness on the sheet pan because thicker portions won't cook evenly and thinner ones will dry out in the 400°F oven.technique1/2-inch thickness
- ✓Cut the kofta strips BEFORE baking rather than after because the raw mixture holds its shape better and prevents cracking that occurs when cutting cooked meat.timing
- ✓Grate the zucchini and squeeze out 60-70% of its moisture using a clean kitchen towel to prevent the kofta from becoming soggy and falling apart.technique60-70% moisture removal
- ✓Use 80/20 ground beef because the 20% fat content provides enough moisture for tender kofta while still holding together during the 20-25 minute bake time.ingredient80/20 fat ratio
- ✓Bloom the spices in the tomato paste for 30 seconds in a dry pan before mixing to activate fat-soluble compounds and intensify flavor by up to 40%.technique30 seconds, 40% flavor increase