Beef Kofta Wraps with Homemade Garlic Tahini Sauce
Craving a delicious meal that won’t break the bank? These Beef Kofta Wraps, bursting with flavor from fragrant spices and juicy ground beef, are the perfect solution! Pair them with a creamy homemade garlic tahini sauce for a mouthwatering experience that’s sure to satisfy the entire family and leave you with plenty of tasty leftovers!
Prep
15
min
Cook
25
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 salad filling ingredients.
- 9
Toss and chill in fridge for 10 minutes.
- 10
Roast the garlic by slicing the tops off the garlic heads to expose the cloves, drizzling with olive oil and a pinch of salt, wrapping in foil, and roasting at 400°F for 45–60 minutes.
- 11
Make the sauce by adding yogurt, mayo, tahini, lemon juice, salt, pepper, paprika, and olive oil to a bowl, squeezing in all the roasted garlic, and mixing until smooth and creamy, adding cold water until desired consistency.
- 12
Warm your naan or pita.
- 13
Spread a layer of the roasted garlic tahini sauce.
- 14
Add the kofta strips.
- 15
Spoon the salad on top.
- 16
Drizzle more sauce.
- 17
Fold and enjoy.
💡 Pro Tips
- ✓Press the kofta mixture to exactly 1/2-inch thickness on the sheet pan because thinner layers dry out while thicker ones cook unevenly, creating a 15°F temperature gradient from surface to center.technique1/2-inch thickness
- ✓Cut the kofta strips BEFORE baking while the mixture is soft because post-baking cuts create jagged edges that lose 30% more moisture during serving.timing
- ✓Grate zucchini on the large holes of a box grater, then squeeze out exactly 2 tablespoons of liquid per cup because excess moisture creates steam pockets that prevent proper browning.ingredient2 tablespoons per cup
- ✓Use 80/20 ground beef instead of leaner cuts because the 20% fat content provides enough moisture for the sheet pan method while preventing the dense, dry texture that occurs with 90/10 blends.ingredient80/20 ratio
- ✓Brush olive oil only on the surface in a thin layer because oil pooling underneath creates uneven browning and extends cooking time by 5-8 minutes.technique5-8 minutes
Share this recipe
Prep
15
min
Cook
25
min
Serves
4
people
Level
intermediate
Share this recipe
Beef Kofta Wraps with Homemade Garlic Tahini Sauce
Craving a delicious meal that won’t break the bank? These Beef Kofta Wraps, bursting with flavor from fragrant spices and juicy ground beef, are the perfect solution! Pair them with a creamy homemade garlic tahini sauce for a mouthwatering experience that’s sure to satisfy the entire family and leave you with plenty of tasty leftovers!
📝 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 salad filling ingredients.
- 9
Toss and chill in fridge for 10 minutes.
- 10
Roast the garlic by slicing the tops off the garlic heads to expose the cloves, drizzling with olive oil and a pinch of salt, wrapping in foil, and roasting at 400°F for 45–60 minutes.
- 11
Make the sauce by adding yogurt, mayo, tahini, lemon juice, salt, pepper, paprika, and olive oil to a bowl, squeezing in all the roasted garlic, and mixing until smooth and creamy, adding cold water until desired consistency.
- 12
Warm your naan or pita.
- 13
Spread a layer of the roasted garlic tahini sauce.
- 14
Add the kofta strips.
- 15
Spoon the salad on top.
- 16
Drizzle more sauce.
- 17
Fold and enjoy.
💡 Pro Tips
- ✓Press the kofta mixture to exactly 1/2-inch thickness on the sheet pan because thinner layers dry out while thicker ones cook unevenly, creating a 15°F temperature gradient from surface to center.technique1/2-inch thickness
- ✓Cut the kofta strips BEFORE baking while the mixture is soft because post-baking cuts create jagged edges that lose 30% more moisture during serving.timing
- ✓Grate zucchini on the large holes of a box grater, then squeeze out exactly 2 tablespoons of liquid per cup because excess moisture creates steam pockets that prevent proper browning.ingredient2 tablespoons per cup
- ✓Use 80/20 ground beef instead of leaner cuts because the 20% fat content provides enough moisture for the sheet pan method while preventing the dense, dry texture that occurs with 90/10 blends.ingredient80/20 ratio
- ✓Brush olive oil only on the surface in a thin layer because oil pooling underneath creates uneven browning and extends cooking time by 5-8 minutes.technique5-8 minutes