20-Minute Kofta Kabab Naan Wraps

Name: 20-Minute Kofta Kabab Naan Wraps
Prep time: 14 min
Cook time: 6 min
Total time: 20 min
Cuisine: Middle Eastern
Ingredients: 1 lb lean ground beef; 1/4 cup parsley; 1/2 small red onion; 1 tomato; 2 garlic cloves; 1 tbsp Arabic 7 spice (or use ground allspice); 1/2 tbsp ground cardamom; 1 tsp black pepper; 1 tsp salt; ½ red onion, sliced thinly; ½ tbsp sumac; 1 tbsp parsley, finely chopped; 3 tbsp tahini; 1 tbsp yogurt; 1 tbsp lemon juice; Water, enough to thin it out (I used about 2 tbsp); Salt to taste

9 steps

Prep:14minCook:6min

Bring your favourite middle eastern restaurant speciality home with this easy put together kabab’s. To make it a filling meal, I love to turn them into wraps. These are especially good during the month of Ramadan, when I’m looking for a quick meal to make for my family that doesn’t take much thought. Pro-tip: double or triple this recipe to freeze extras and you can always have kabab’s on hand!

Updated at: Thu, 21 Mar 2024 16:40:28 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories573.1 kcal (29%)

Total Fat34.8 g (50%)

Carbs13.3 g (5%)

Sugars3.5 g (4%)

Protein51.1 g (102%)

Sodium2302.4 mg (115%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Instructions

Step 1

In a small food processor, finely chop the parsley, red onion, tomato, and garlic.

Step 2

Add this mixture to the ground beef along with Arabic 7 spice, cardamom, black pepper, and salt.

Step 3

Mix everything well.

Step 4

Form into small logs, about 3 inches long.

Step 5

Preheat a skillet or a stovetop griddle on medium high heat.

Step 6

Fry the kabab’s for about 3 minutes each side.

Griddle

Step 7

In a small bowl toss together onion, sumac, and parsley.

Step 8

To make the tahini sauce, whisk tahini, yogurt, lemon juice, and water. I usually add water gradually until I reach the consistency I like. Add salt to taste.

Step 9

To make the wraps, start by smearing the tahini sauce on naan that has been warmed up, add 2-3 of the cooked kabab’s, and some of the sumac onions. I love to serve this with pickled turnips, salad and fries to the side.