Easy Beef and Lamb Kefta Wraps with Tzatziki
Warm, spiced beef and lamb, cool tzatziki and peppery arugula make a substantial wrap without a long list of toppings. The meat is shaped around skewers, browned on a grill pan and finished in the oven. Keep the cylinders evenly thick: a dark crust can hide an undercooked center, while an even shape gives you a juicy filling that slices neatly inside the green tortilla.
Ingrédients
- 1 lb 5 oz medium-lean ground beef
- 1 lb 5 oz ground lamb
- 1 tbsp unsalted ras el hanout
- 1 1/2 tsp ground coriander
- 1/2 tsp caraway seeds
- 2 tbsp finely chopped fresh parsley
- 1 tbsp very finely minced garlic
- 2 tsp fine salt reduced if the spice blend contains salt
- 1 tsp ground black pepper
- 1 tsp neutral oil for the grill pan
- 8 large spinach tortillas about 10 inches across
- 1 cup prepared thick tzatziki
- 2 cups arugula washed and thoroughly dried
Instructions
- Preheat the oven to 350°F. Mix the cold beef and lamb with ras el hanout, coriander, caraway, parsley, garlic, salt and pepper until cohesive.
- Divide into 8 portions of about 5 1/4 oz. Form even cylinders about 5 inches long around metal skewers, closing cracks. Keep chilled until cooking.
- Heat an oven-safe grill pan over medium-high heat and brush with oil. Brown the kefta for 5 to 6 minutes total, turning carefully and working in batches.
- Finish in the oven for about 8 to 12 minutes, or longer as needed, until the center of each kefta reaches 160°F, checking without touching the skewer. Rest on a clean plate for 3 minutes.
- Warm the tortillas until flexible. Spread each with 2 tbsp tzatziki and add about 1/4 cup arugula.
- Place one kefta on each tortilla and remove the skewer completely. Fold the sides inward, roll snugly, place seam-side down and cut diagonally. Serve immediately.
Vidéo
Notes
This written version standardizes the meats to equal quantities and uses the whole batch for 8 wraps. Pepper is reduced from the video. Use a thermometer, not color, to check doneness. Cook time varies with thickness and batches. Calories are calculated per assembled wrap using typical ingredient values and vary with meat fat, tortilla size and tzatziki.