What's the best way to warm the pita breads for these wraps?

The pita breads are warmed on the grill by sandwiching two unmoistened pitas between two lightly moistened ones, wrapping the stack tightly in foil, and flipping occasionally for about 5 minutes.

Can I make the Yogurt-Tahini Sauce ahead of time?

Yes, the Yogurt-Tahini Sauce can be whisked together and refrigerated for up to 24 hours before serving, allowing the flavors to meld.

What internal temperature should the grilled kofte reach?

The kofte should be cooked on the grill until well browned on both sides and register an internal temperature of 130 to 135 degrees Fahrenheit.

How should I shape the kofte cylinders?

Using moistened hands, divide the kofte mixture into 4 equal portions and shape each into a 41/2-inch-long cylinder, about 1 inch in diameter, then refrigerate for at least 15 minutes.

4 years ago

Grilled Kofte Wraps
[Vegan]

AK By: America's Test Kitchen

Author Bio

This must-have guide to cooking with today's new plant-based meats includes all the satisfying, sustainable... Read More

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Grilled plant-based kofte wraps, served open-faced in warm pita bread with creamy yogurt-tahini sauce, sliced tomatoes, and shredded lettuce.

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Discover more recipes with these ingredients

Grilled Kofte Wraps [Vegan]

Dairy Free

Vegan

Throughout the Middle East, kebabs called kofte are made by mixing ground beef with delightfully extravagant quantities of fresh herbs and warm spices. The beef mixture—formed around skewers, rolled into logs, or pressed into patties, depending on region and personal preference—is grilled over high heat and served with a creamy... Read More

Ingredients You Need for Grilled Kofte Wraps [Vegan]

For the Yogurt-Tahini Sauce:

1 cup plain dairy-free yogurt
2 tablespoons lemon juice
2 tablespoons tahini
1 garlic clove, minced to paste
1/4 teaspoon table salt

For the Kofte:

1 small red onion (1/2 chopped, 1/2 sliced thin)
1/2 cup panko bread crumbs
1/4 cup pine nuts
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh mint
2 tablespoons water
3 garlic cloves, peeled
1 teaspoon hot smoked paprika
1 teaspoon ground cumin
1/4 teaspoon pepper
1/8 teaspoon ground coriander
1/8 teaspoon ground cloves
1/8 teaspoon table salt
12 ounces plant-based ground meat
4 (8‑inch) pita breads
1 large tomato, sliced thin
2 cups shredded lettuce

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How to Prepare Grilled Kofte Wraps [Vegan]

For the Yogurt-Tahini Sauce:

1. Whisk all ingredients together in bowl. Cover and refrigerate until ready to serve. (Sauce can be refrigerated for up to 24 hours.)

For the Kofte:

Process chopped onion, panko, pine nuts, parsley, mint, water, garlic, paprika, cumin, pepper, coriander, cloves, and salt in food processor until mixture forms a cohesive paste, about 30 seconds, scraping down sides of bowl as needed. Add ground meat and pulse to combine, about 10 pulses.
Remove processor blade. Using your moistened hands, divide meat mixture into 4 equal portions. Shape each portion into 4½‑inch-long cylinder about 1 inch in diameter. Transfer kofte to plate and refrigerate for at least 15 minutes or up to 24 hours.
Lightly moisten 2 pita breads with water. Sandwich 2 unmoistened pita breads between moistened pita breads and wrap stack tightly in lightly greased heavy-duty aluminum foil.
1. For a charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
2. For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
Clean and oil cooking grate. Place kofte on grill perpendicular to grate bars. Cook (covered if using gas) until well browned on first side, about 3 minutes. Flip kofte and continue to cook until browned on second side and meat registers 130 to 135 degrees, about 2 minutes longer. Transfer kofte to plate.
Meanwhile, place packet of pitas on grill and cook, flipping occasionally, until heated through, about 5 minutes. Lay each warm pita on 12‑inch square of foil. Spread each pita with 2 tablespoons sauce. Place 1 kofte in middle of each pita and top with tomato, lettuce, and sliced onion. Roll into cylindrical shape and serve, passing remaining sauce separately.