Middle Eastern · lunchr
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.
$$
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
645Calories
32gProtein
38gFat
48gCarbs
6gSugar
7gFiber
720mgSodium
75mgChol
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Instructions
1
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, 1 minced garlic clove, and salt; thin with water until sauce drips slowly. Toss cucumber with vinegar and salt. Toss parsley, red onion, lemon juice, sumac, and salt until onion turns pink.
2
Grill
Heat grill pan over medium-high 3 minutes. Grill kafta sausages in two batches of 4, about 8 minutes per batch, turning every 2 minutes, until evenly charred and cooked through. Keep first batch warm.
3
Warm
Brush both pita breads with olive oil. Warm in a dry pan over medium, 30 seconds per side, until pliable and heated through.
4
Wrap and plate
Lay each pita flat. Drizzle tahini sauce down centre, layer 4 kafta sausages, 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) lamb mince
- 60g (2.1 oz) yellow onion
- 20g (small handful) flat-leaf parsley
- 2 garlic cloves
- 2 tsp seven-spice mix
- 0.5 tsp ground cinnamon
- 0.5 tsp Aleppo pepper
- 1 tsp fine sea salt
- 60g (2.1 oz) tahini
- 30ml (2 tbsp) lemon juice
- 60ml (1/4 cup) cold water
- 120g (4.2 oz) cucumber
- 10ml (2 tsp) white vinegar
- 200g (7 oz) ripe tomato
- 40g (1.4 oz) red onion
- 1 pinch sumac
- 2 pita breads
- 10ml (2 tsp) extra-virgin olive oil