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, 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.
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.
Warm
Brush both 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 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.