The first time I served these grilled beef kofta roll-ups, they were gone in minutes. Hosting is my thing, and feeding people is my love language, so I'm always looking for a fun, different dish to put on the table. Ever since I saw someone wrap ground beef like this, I knew I had to test it out and make it my own. It came full circle once I landed on the right spice combo and paired it with my tahini sauce.
What I love most is that they're bite-sized. When you're hosting and there's a big assortment of food, these are easy to reach for, so everyone, kids included, can grab a bite and come back for a few more. The flavors remind me of arayes (a Middle Eastern dish of meat-stuffed pita that's cooked until crispy), just put together differently and with the same warm, savory spice.
The meat is similar to kofta (also spelled kafta), a Middle Eastern blend of ground meat, onion, herbs like parsley, and warm spices, then shaped and grilled. Here, instead of forming the seasoned meat onto skewers like kofta or stuffing it into pita like arayes, you spread it over a wrap, thin pita, or lavash and roll it into a log. Repeat until you have a few lined up, then run skewers through them and slice between the skewers with a knife, so each one holds several pinwheels. From there, grill them, though you can pan-sear them just as easily.
Jump to:
If you love these, you'll also want to try my lamb burgers for another delicious grilled ground meat option, or serve them alongside my grilled romaine lettuce for a complete meal. They're also fantastic with tzatziki sauce as an alternative to the tahini dressing!
Why You'll Love This Recipe
Ingredients
- Meat - I recommend 85/15 ground beef (85% lean, 15% fat) for the best taste and texture. You can also use ground lamb for a more traditional Middle Eastern flavor, or even a combination of beef and lamb for the best of both worlds! If using meat with a higher fat content, keep a close eye on the grill to avoid flare-ups.
- Fresh herbs - Parsley adds a bright, fresh note to the meat. You can swap with cilantro or use a mix of both.
- Onion - Sweet or yellow onion works best
- Flatbread / Wrap- The large Stacey's tortilla wraps are my favorite, but Trader Joe's lavash bread is sometimes easier to find. Feel free to use any large lavash, soft flour tortillas, or wrap you like best. Just make sure they're relatively thin and are pliable enough to roll.
- Spices - This blend of cumin, coriander, onion powder, garlic, and Aleppo pepper creates a bold, aromatic flavor. Substitute smoked paprika if you don't have Aleppo pepper.
See recipe card for quantities.
How to make Kofta Roll Ups
Here's how these come together, step by step:
- Prepare the meat mixture: Add the ground beef, minced onion, parsley, salt, and spices, then mix gently.
- Make the rolls: Spread the mixture evenly across your flatbread, lavash, or wrap. Starting from the end closest to you, roll it tightly to create a log. Repeat with the remaining wraps and kafta meat mixture.
- Skewer and cut: Align the rolled wraps and insert skewers, perpendicularly, through them, spacing the skewers about 1.5 to 2 inches apart. Using a sharp knife, cut between the skewers to create individual roll-ups.
- Prep for grilling: Preheat your grill to medium-high heat (approximately 450°F). Have your tongs ready and keep a spray bottle nearby in case of flare-ups, especially if using higher-fat content meat.
- Grill: Place the roll-ups, cut side down (meat exposed), on the grill for about 4 minutes. Then grill on the wrap/pita side for about 1 minute to crisp it up and get nice grill marks. Alternatively, you can sear them in a cast-iron skillet over medium-high heat.
- Flip and check: Flip to the other cut side and grill another 4 minutes, or until the edges are crispy and the meat reaches 145-150°F. Then grill on the wrap/pita side for about 1 minute just to crisp it up and get nice grill marks.
- Serve and enjoy: Serve these hot with tahini sauce for dipping or drizzled on top!
Recipe Notes
- Grilling Tip: Watch for flare-ups if using higher-fat-content meat like lamb or 80/20 beef. Keep a spray bottle handy to control flames.
- Skewer Tip: Soak wooden skewers in water for at least 20 minutes to prevent burning.
- Even Cooking: Make sure the meat layer is evenly spread for consistent cooking throughout.
- Knife Tip: Use a sharp, thin knife to slice between the skewers so you don't mush rolls.
Best thermometer to use
I highly recommend the Thermapen One. It gives an incredibly fast reading in just 2 to 3 seconds and is extremely precise. In addition, it features an easy-to-read display, long battery life, and a waterproof design, making it a go-to choice for both professional chefs and home cooks.
Storage
These ground meat roll-ups are best served immediately, as they can become slightly soggy if left to sit. However, if necessary, you can store leftovers in an airtight container in the refrigerator for 3 to 4 days.
To serve, warm them in a skillet over medium heat just until heated through.
What to Serve With
My favorite way to serve these ground beef wraps is with tahini sauce. However, they're also great with hummus or tzatziki.
Serve them as a main course with sides like a simple fennel salad, grilled romaine, or a grilled halloumi and peaches salad.
Looking for other ways to use ground meat? Try my ground beef stir fry or roasted honeynut squash with ground beef.
FAQ
These roll-ups have a mild, aromatic spice profile rather than heat. The Aleppo pepper adds a subtle warmth, but you can easily adjust the spice level by adding cayenne pepper or red pepper flakes if you prefer more heat.
For the best texture, reheat leftover roll-ups in a 350°F oven for 5-7 minutes until warmed through. You can also reheat them briefly on a grill or in a skillet over medium heat. Avoid microwaving, as this can cause the bread to become soggy.
Can I use other types of ground meat besides beef?
Yes! Ground lamb works wonderfully and adds a rich flavor, or try ground chicken for a lighter option. You could even use a combination of beef and lamb for extra flavor.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with the Beef Roll-Ups:
Grilled Kofta Roll Ups
Ingredients
- 1 lb ground beef, (85/15 fat content)
- ½ medium onion, finely minced
- ¼ cup fresh parsley, minced, (optional)
- 1 tsp salt
- ½ teaspoon cumin
- 1 teaspoon coriander
- ½ tsp onion powder
- ½ tsp garlic granulated or powder
- ¼ teaspoon Aleppo pepper or paprika
- 3 10-inch wraps or lavash bread
Instructions
- In a bowl, mix ground beef, onion, parsley, salt and all spices. Don't overwork the meat - gently mix until just combined.
- Lay out one wrap and spread a thin, even layer of meat mixture across the entire surface, about 1 cm thick (a bit less than ½ inch). Starting from the end closest to you, roll the wrap tightly to create a log. Repeat with the remaining wraps.
- Align the rolled wraps and insert skewers, perpendicularly, through them, spacing the skewers about 1.5 to 2 inches apart.
- Using a thin, sharp knife, cut between the skewers to create individual skewer roll-ups.
- Preheat grill to medium-high heat (450°F). Grill the roll-ups on the cut sides (meat exposed) for about 4 minutes on each side, or until the edges are crispy and the meat reaches an internal temperature of approximately 145 - 150°F. Then grill on the wrap/pita side for about 1 minute just to crisp it up and get nice grill marks.
- Serve hot with tahini sauce for dipping or drizzled on top.
Notes
- You can skip the grill and sear them in a cast iron skillet over medium-high heat.
- Can swap with ground lamb or combine lamb and beef.
- If using ground lamb or higher fat content beef, watch for flare-ups on the grill.
- Pre-soak wooden skewers for at least 20 minutes to prevent burning.
Leave a Reply