Grilled Beef Kofta (Laffa-Ready Ground Beef Kebab Recipe)

Juicy, flavor-packed, and easy to cook in a skillet or on the grill, these grilled beef kofta wraps are the perfect weeknight dinner to pair with warm laffa bread. Packed with bold Middle Eastern spices and ready in under 30 minutes, they’re made with simple pantry ingredients—and picky eaters won’t even notice the onions. Whether you’re looking for a high-protein dinner idea or a fresh new wrap recipe, this one delivers.

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Recipe

Servings: 4

Calories per serving: 320 (excluding laffa or sauces)

Total Time: 30 minutes

Grilled Beef Kofta Wraps (Laffa-Ready Ground Beef Kebab Recipe)

Ingredients:

• 1 lb ground beef (80–85% lean is ideal for flavor and texture)

• 1 small yellow onion, grated or finely minced

• 2 garlic cloves, minced

• 2 tablespoons chopped parsley or mint (or a mix of both)

• 1½ teaspoons ground cumin

• 1 teaspoon ground coriander

• ¾ teaspoon paprika

• ½ teaspoon ground cinnamon

• ½ teaspoon freshly ground black pepper

• 1 teaspoon kosher salt

• Optional: ¼ teaspoon cayenne or minced jalapeño for a touch of heat

Instructions:

1. In a large bowl, mix all ingredients by hand until well combined. Do not overmix—just until the ingredients come together evenly.

2. Divide the mixture into 8 oval or torpedo-shaped patties about 1 inch thick.

3. Preheat a cast iron skillet or grill pan over medium-high heat. Lightly brush or wipe the surface with avocado oil or another high-heat fat.

4. Cook the kofta patties for 3–4 minutes per side without moving them until they form a deep brown crust and are fully cooked through.

5. Serve hot, wrapped in fresh laffa with optional toppings like lemon tahini sauce, chopped salad, herbs, or pickled vegetables.

Nutritional Value (Per Serving):

• Calories: 320

• Protein: 23g

• Fat: 24g

• Saturated Fat: 9g

• Carbohydrates: 2g

• Fiber: 0.5g

• Sugar: 1g

• Sodium: 600mg

Storage Instructions:

Store any cooked kofta in an airtight container in the fridge for up to 4 days. Reheat in a skillet or oven. For freezer storage, freeze cooked or raw patties between parchment layers in a zip-top bag for up to 2 months.

Mix

Mix

Mix

Let rest

Make patties

Cover while heating pan

Cook

Cook

Cook

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Prompt

Here's how I prompted the "Grilled Beef Kofta Wraps (Laffa-Ready Ground Beef Kebab Recipe)" recipe:

This time it was really straightforward. I just asked ChatGPT:

kebab like recipe using ground beef? To go with laffa

It responded:

Here’s a kebab-style recipe using ground beef that pairs beautifully with laffa—juicy, spiced, and grill- or pan-friendly, without needing skewers:

Middle Eastern Beef Kebab Patties (Laffa-Ready)

Servings: 4–5Calories per serving: ~320 (without laffa or sauces)Total Time: 30 minutes

Ingredients:

• 1 lb ground beef (85% lean ideal)

• 1 small onion, finely grated or minced

• 2 garlic cloves, minced

• 2 tbsp chopped parsley or mint (or both)

• 1 ½ tsp ground cumin

• 1 tsp ground coriander

• ¾ tsp paprika

• ½ tsp ground cinnamon

• ½ tsp black pepper

• 1 tsp salt

• Optional: ¼ tsp cayenne or chopped jalapeño for heat

Instructions:

1. Mix all ingredients thoroughly by hand—don't overmix. Let rest 10 minutes if you have time.

2. Shape into flattened logs, oval patties, or torpedo-style ovals.

3. Cook on a hot grill, grill pan, or cast iron skillet over medium-high heat for 3–4 minutes per side, or until browned and cooked through.

4. Serve warm, tucked into laffa with tahini sauce, chopped salad, and pickles.

Serving Ideas:

• Drizzle with lemony tahini or garlic yogurt sauce.

• Add tomato-cucumber salad or sumac onions.

• Laffa wrap: smear hummus or labaneh, add kebab, and top with herbs and fresh greens.

Want a version with egg or breadcrumb to soften it further, or keep it minimal?

I asked for some clarifications:

Do I cook them with oil or on a dry cast iron?

And it responded:

For best flavor and sear, use a lightly oiled cast iron:

• Brush or wipe a thin layer of oil (like avocado oil, tallow, or ghee) onto the hot pan just before adding the kebabs.

• This helps prevent sticking, especially with leaner beef, and gives a crisp, browned crust without turning them greasy.

Avoid adding too much oil—you’re not shallow frying. Just enough to coat the surface is perfect.

Let the patties sear undisturbed for a few minutes to build that flavorful crust. Flip only once if you can.

Scroll to the top or click the link below for the final recipe.

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