Grilled lamb and beef kafta rolls with seven spice

Kafta is one of those meals that feels generous without being complicated. The mixture can be shaped earlier in the day, the sauce gets better after resting, and everyone can build a pita the way they like it. Seven-spice blends vary by maker, so taste and adjust the next batch rather than assuming every jar is identical.

Ingredients

For the kafta

• 1 pound ground lamb
• 1 pound ground beef, preferably 80–85% lean
• 1 small yellow onion, finely grated and squeezed dry
• 3 garlic cloves, finely grated or minced
• ½ cup finely chopped flat-leaf parsley
• 1½ tablespoons Lebanese seven spice
• 2 teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon olive oil, plus more for the grill grates

For the cucumber-herb yogurt sauce

• 1 cup plain Greek yogurt
• ½ English cucumber, finely diced or grated and squeezed dry
• 1 tablespoon lemon juice
• 1 tablespoon chopped dill or parsley
• 1 small garlic clove, finely grated
• ¼ teaspoon kosher salt, plus more to taste

For serving

• 6 warm pitas or flatbreads
• Sliced tomato, cucumber, and red onion
• Extra parsley and lemon wedges, optional

How to make the kafta rolls

1. Prepare the onion. Grate it finely, then squeeze out as much liquid as possible. Removing extra moisture helps the rolls stay together.
2. Mix gently. Add the lamb, beef, onion, garlic, parsley, seven spice, salt, pepper, and olive oil to a large bowl. Mix with clean hands only until evenly distributed.
3. Shape and chill. Divide into 12 to 14 portions. With damp hands, form long rolls about 1 inch thick. Refrigerate for 30 minutes.
4. Make the sauce. Stir together the yogurt, cucumber, lemon, herbs, garlic, and salt. Refrigerate while the grill heats.
5. Heat the grill. Preheat to medium-high and clean and lightly oil the grates.

6. Grill carefully. Arrange the rolls across the grates and leave them undisturbed until they release easily. Turn every few minutes until browned on all sides, about 8–12 minutes.
7. Check the center. Because this recipe uses ground beef and lamb, cook the kafta to 160°F in the center, measured with an instant-read thermometer.
8. Build the pitas. Warm the bread, add tomato, cucumber, red onion, one or two kafta rolls, and plenty of sauce. Fold and eat while warm.

Tips that make a difference

• Keep both the mixture and shaped rolls cold until grilling.
• Squeeze the grated onion and cucumber well so neither mixture becomes watery.
• Use meat with enough fat to stay juicy; very lean beef can produce dry kafta.
• Do not force the first turn. Properly browned kafta releases more easily from clean, oiled grates.
• Make a small test patty in a skillet before shaping the whole batch if you want to verify the seasoning.

Make-ahead and leftovers

Shape the uncooked rolls up to one day ahead and keep them covered in the refrigerator. Refrigerate cooked leftovers promptly in a shallow sealed container. Reheat gently so the meat does not dry out, and keep the sauce and vegetables separate until serving.

Food-safety note: Keep raw meat separate from the cooked kafta and use clean plates and utensils after grilling. The USDA safe-temperature chart lists 160°F as the minimum internal temperature for ground meats.

• USDA Food Safety and Inspection Service: safe minimum internal temperatures