Mediterranean Beef Kofta Wraps with Garlic Sauce

Juicy, warmly spiced beef kofta tucked into soft wraps and drizzled with a punchy garlic sauce—fast, satisfying, and weeknight-friendly.

Ingredients

• 1 lb (500 g) ground beef (80/20 or leaner)
• 1 small onion, grated (or very finely chopped)
• 2 large garlic cloves, minced
• 1 tsp fresh ginger, finely grated (optional)
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp ground cinnamon (optional but excellent)
• 1/4 tsp cayenne pepper (optional, for heat)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil (for cooking)
• 1/2 cup plain yogurt
• 1 large garlic clove, finely grated or minced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• Black pepper, to taste
• 4 large wraps/flatbreads (pita, lavash, or tortillas)
• Olive oil, for warming wraps (optional)

Method

• 1

  Step 1: Make the garlic sauce

  In a small bowl, mix yogurt, garlic, olive oil, lemon juice, salt, and a few cracks of pepper. Taste and adjust salt/lemon. Set aside (it gets better as it sits).

• 2

  Step 2: Mix kofta (don’t overwork!)

  In a bowl, combine ground beef, grated onion, garlic, ginger, cumin, coriander, paprika, cinnamon (if using), cayenne (if using), salt, and pepper. Mix with your hands just until combined—overmixing makes kofta dense.

• 3

  Step 3: Shape

  Divide into 8 portions and shape into short “sausages”/logs about 4 in / 10 cm long (or press onto skewers if you have them). If the mixture feels very soft, refrigerate 10 minutes to firm up.

• 4

  Step 4: Cook until browned and juicy

  Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook kofta in a single layer for about 10–12 minutes total, turning every 2–3 minutes, until deeply browned and cooked through (internal temp ~160°F / 71°C). Rest 2 minutes so juices settle.

• 5

  Step 5: Warm the wraps

  Warm wraps in a dry pan 20–30 seconds per side (or brush lightly with olive oil and warm) until soft and pliable.

• 6

  Step 6: Assemble

  Spread garlic sauce on each wrap, add 2 kofta, and roll up tightly. Drizzle extra sauce over the top (or serve on the side).

Tips

• **Best texture trick:** Grated onion melts into the meat and keeps kofta juicy; if chopping, go very fine.
• **No thermometer?** Kofta are done when they’re browned with clear juices and feel springy, not squishy, when pressed.
• **Make-ahead:** Mix and shape kofta up to 24 hours ahead; keep covered in the fridge. Cook just before serving.
• **Serving ideas:** Great with a simple chopped salad and extra lemon wedges; the garlic sauce also works as a dip.

Nutrition (per serving, estimate)