Grilled Lamb Wrap with Tahini — Kafta Pita Wrap
Levantine wrap of grilled lamb kafta with tahini sauce, charred tomato, parsley-onion salad, and pickled cucumber rolled into a warm pita.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine 440g lamb mince, grated onion, parsley, 2 garlic cloves, seven-spice, cinnamon, Aleppo pepper, and salt; knead 60 seconds until sticky. Shape into 8 sausages. Whisk tahini, lemon juice, minced garlic, and salt; thin with water until sauce drips slowly. Toss cucumber with vinegar and a pinch of salt. Toss parsley, red onion, lemon juice, sumac, and salt until onion turns pink.
Grill
Heat grill pan over medium-high for 3 minutes. Working in batches if needed, grill kafta sausages 8–10 minutes, turning every 2 minutes, until evenly charred and cooked through.
Warm
Brush pita breads with olive oil. Warm in a dry pan over medium, 30 seconds per side, until pliable and heated through.
Wrap and plate
Lay each pita flat. Drizzle tahini sauce down centre, layer kafta, tomato, parsley-onion salad, and pickled cucumber. Fold bottom up, sides in, roll tightly into a sealed wrap. Slice diagonally and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.