Kofta Wraps with Yogurt Tahini Sauce
These kofta wraps are everything you love about classic Middle Eastern beef kebabs, but easier, faster, and perfect for busy weeknights. Herby, garlicky ground beef patties seared until juicy, tucked into warm flatbreads with fresh veggies and a tangy yogurt tahini sauce. It’s the kind of meal that feels street food–cool, but homemade-comfort easy. And yes, you’ll want to drizzle that sauce on everything.
When my kids were younger, I’d make ground beef kebabs and serve them on skewers—because apparently, food on sticks is way cooler than food on a plate. Fast forward a few years, and now we’re all about wrap-and-go dinners. One night I skipped the skewers, shaped them into little kofta-style patties, and stuffed them in flatbread with what we had in the fridge. Lettuce, cucumbers, onions, tomatoes—and that sauce… I didn’t expect it to become a regular thing. But now it’s one of those “Mom, make that wrap thing again” meals. Fast, fresh, and seriously satisfying.
Why These Are the BEST Kofta Wraps
- No skewers, no grill—just one pan: All the bold kofta flavor, without any of the fuss. No fire hazard, no threading meat on sticks.
- Meal-prep and freezer-friendly: Make the patties ahead, freeze, and thaw when you’re ready to roll.
- Balanced and satisfying: Protein, fiber, herbs, and healthy fats. It’s got the taste of takeout with the nutrition of home cooking.
- The sauce is everything: That creamy tahini yogurt sauce pulls it all together—cool, tangy, garlicky perfection.
Key Ingredients & Substitutes
- Ground beef – Use 80/20 for juicier patties, or lean beef for a lighter version. You can also substitute with ground lamb or a 50/50 mix.
- Fresh herbs (parsley, mint, cilantro) – Essential for that signature kofta flavor. No fresh? Use dried—just reduce to 1 tsp each.
- Ginger and garlic – Fresh is best, but garlic powder and ground ginger work in a pinch (½ tsp each).
- Tahini – If you don’t have tahini, swap it for 1 tbsp olive oil, or skip it for a lighter yogurt-only sauce.
- Yogurt – Greek yogurt gives a thicker sauce; regular is fine too. For dairy-free, use a plant-based yogurt you trust.
- Flatbreads – Chapati, pita, naan, or even tortillas work. You can also serve the kofta over rice or in salad bowls instead.
Step-by-step: Ground beef kofta wraps
- Make the Kofta Patties – In a large bowl, mix the ground beef with onion, garlic, ginger, herbs, spices, salt, pepper, and lemon juice. Use your hands or a spoon to mix until well combined—don’t overmix. Shape into 10–12 small oval patties (about 2 inches long).
- Cook the Kofta – Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the patties for 3–4 minutes per side, or until browned and cooked through. Work in batches if needed—don’t overcrowd the pan. Transfer to a plate and keep warm.
- Make the Yogurt Tahini Sauce – Whisk together the yogurt, tahini, garlic, lemon juice, and salt. Add a little cold water to loosen to a drizzling consistency. Taste and adjust seasoning.
- Assemble the Wraps – Warm your flatbreads slightly if needed. Layer with lettuce, tomato, cucumber, red onion, and 2–3 kofta patties. Drizzle generously with the yogurt tahini sauce. Garnish with extra parsley or mint if desired. Wrap, fold, or roll—and devour.
Frequently asked questions
Yes! You can shape and refrigerate the patties for up to 24 hours. Cooked kofta also reheats well.
Absolutely. Bake at 200°C (400°F) for 15–18 minutes, flipping halfway. In the air fryer: 180°C (360°F) for about 10–12 minutes.
The kofta and sauce are naturally gluten-free. Just use gluten-free flatbread or serve in lettuce cups.
Yes—freeze raw or cooked patties in a single layer, then transfer to a freezer bag. Thaw and reheat as needed.
Kofta Wraps with Yogurt Tahini Sauce
These kofta wraps are everything you love about classic Middle Eastern beef kebabs, but easier, faster, and perfect for busy weeknights. Herby, garlicky ground beef patties seared until juicy, tucked into warm flatbreads with fresh veggies and a tangy yogurt tahini sauce.
Video
Ingredients
- 1 lb (500 g) Ground beef (80/20 or leaner)
- 1 small Onion grated or finely chopped
- 2 large Garlic cloves minced
- 1 tsp Grated fresh ginger
- 1 tbsp Chopped fresh parsley
- 1 tbsp Chopped fresh cilantro
- 1 tbsp Chopped fresh mint
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- ½ tsp Paprika
- ½ tsp Ground cinnamon
- 1 tsp Salt
- ½ tsp Black pepper
- 1 tbsp Lemon juice
- 1 tbsp Olive oil (for cooking)
- ½ cup (120 g) Plain yogurt (Greek or regular)
- 2 tbsp Tahini
- 1 Garlic clove minced
- 1 tbsp Lemon juice
- Salt to taste
- 1 -2 Cold water to thin (as needed)
- 4 Whole wheat flatbreads chapati pita, or store-bought wraps)
- 1 cup Shredded lettuce
- 1 Tomato thinly sliced
- ½ Cucumber sliced
- ½ small Red onion thinly sliced
- Extra parsley or mint for garnish (optional)
Method
- Make the Kofta Patties – In a large bowl, mix the ground beef with onion, garlic, ginger, herbs, spices, salt, pepper, and lemon juice. Use your hands or a spoon to mix until well combined—don’t overmix. Shape into 10–12 small oval patties (about 2 inches long).1 lb Ground beef, 1 small Onion, 2 large Garlic cloves, 1 tsp Grated fresh ginger, 1 tbsp Chopped fresh parsley, 1 tbsp Chopped fresh cilantro, 1 tbsp Chopped fresh mint, 1 tsp Ground cumin, 1 tsp Ground coriander, ½ tsp Paprika, ½ tsp Ground cinnamon, 1 tsp Salt, ½ tsp Black pepper, 1 tbsp Lemon juice
- Cook the Kofta – Heat one tablespoon of olive oil in a skillet over medium heat. Cook the patties for 3–4 minutes per side, until browned and cooked through. Work in batches if needed—don’t overcrowd the pan. Transfer to a plate and keep warm.1 tbsp Olive oil
- Make the Yogurt Tahini Sauce – Whisk together the yogurt, tahini, garlic, lemon juice, and salt. Add a little cold water to loosen to a drizzling consistency. Taste and adjust seasoning.½ cup Plain yogurt (Greek or regular), 2 tbsp Tahini, 1 Garlic clove, 1 tbsp Lemon juice, Salt to taste, 1 -2 Cold water to thin
- Assemble the Wraps – Warm your flatbreads slightly if needed. Layer with lettuce, tomato, cucumber, red onion, and 2–3 kofta patties. Drizzle generously with the yogurt tahini sauce. Garnish with extra parsley or mint if desired. Wrap, fold, or roll—and devour.4 Whole wheat flatbreads , 1 cup Shredded lettuce, 1 Tomato, ½ Cucumber, ½ small Red onion, Extra parsley or mint for garnish (optional)
Notes
- Grate the onion for the best texture or chop very finely! No big chunks, and it helps keep the patties juicy.
- Chill the patties for 10–15 minutes if you have time before cooking—they hold their shape better.
- Don’t press the patties while cooking—you’ll squeeze out the juices.
- Thin the sauce slowly—add water a teaspoon at a time so it doesn’t go watery on you.
- Double the sauce if you’re like me and want to dunk everything in it.
Equipment you will need
Nutrition
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These are so well flavored, I would never have thought to use ginger but it is wonderful here. I used half lamb and half beef to get some lamb flavor in there. I love the yogurt tahini sauce, it may just be my go to now. Thank you for posting such great authentic and accessible recipes. When I was a child I visited Shiraz before the fall of the Shah, and we were served something like hummus except it wasn’t a smooth puree, but very mashed and chunky with a lot of lemon and parsley and onion all scooped up with hot flatbread, do you know any recipes like that? Also, in the photo with the recipe above I noticed pine nuts, do you ever add those to the kofta as well? I think they would be great too. Again, thanks!
Tori, thank you so much for such a thoughtful comment. I love that you used half lamb and half beef — that’s actually a great way to keep the flavor balanced while still getting that richness from the lamb. And yes, the ginger really surprises people in the best way here.
What you described from Shiraz sounds very much like a rustic Persian-style eggplant or chickpea dip/salad, possibly something similar to a chunky baba ganoush or abgoosht side served mashed rather than pureed. The lemon, parsley, and onion combination sounds absolutely delicious with flatbread.
And yes, pine nuts would work beautifully in the kofta mixture. I usually keep them out for simplicity, but toasted pine nuts added to the meat or sprinkled over the wraps would add amazing texture and flavor.
Now you’ve got me craving kofta and warm flatbread for dinner tonight too 😊
Great recipe Venna, but the video doesn’t match the recipe for Kofta Patties, it’s some chicken video I think, but the Kofta’s were great, and the Tahini Sauce outstanding. Hope all is well with you and keep these recipes coming
Ah! Thanks for bringing it to my attention, Stony. It seems I embedded the wrong video. Just fixed it. Thanks so much for your kind words.