Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) ground beef (80–85% lean)
- 1 medium ripe but firm pear, grated (about 1 cup)
- 1/2 small onion, very finely minced
- 2 garlic cloves, minced (divided)
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup plain breadcrumbs
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/4 tsp ground cinnamon
- 1/4 tsp ground allspice (optional)
- 1/4–1/2 tsp red pepper flakes (optional)
- 1 1/4 tsp fine salt, plus more to taste
- 1/2 tsp black pepper
- 1 cup plain Greek yogurt
- 2 Tbsp lemon juice
- 2 Tbsp fresh mint or parsley, finely chopped
- 4–8 soft flatbreads or pita
- Thinly sliced red onion, cucumber, herbs, and lettuce for serving
- Olive oil for cooking
Do This
- 1. Grate pear, mince onion and garlic; squeeze excess juice from pear and onion.
- 2. Mix beef, pear, onion, half the garlic, parsley, breadcrumbs, spices, salt, and pepper until just combined; shape into 8–10 small kofta logs.
- 3. Chill kofta 10–15 minutes while you make sauce.
- 4. Stir together yogurt, remaining garlic, lemon juice, chopped mint/parsley, salt, and pepper; set aside.
- 5. Heat a lightly oiled skillet or grill pan over medium-high; cook kofta 8–10 minutes, turning to brown all sides, until cooked through (160°F / 71°C).
- 6. Warm flatbreads in a dry pan or oven; prep sliced onion, cucumber, lettuce, and herbs.
- 7. To serve, spread yogurt sauce on flatbread, add 2–3 kofta, top with veggies and herbs, wrap, and enjoy.
Why You’ll Love This Recipe
- Grated pear makes the kofta incredibly juicy and tender, with a gentle sweetness that balances the warm spices.
- Everything cooks in about 15 minutes, making this a great weeknight dinner that still feels special.
- Yogurt sauce, fresh herbs, and crisp veggies keep the wraps bright and refreshing.
- Easy to adapt: cook on the stove, grill, or under the broiler, and customize the toppings to your taste.
Grocery List
- Produce: 1 medium pear, 1 small onion, garlic, fresh parsley, fresh mint (optional but recommended), lemon, cucumber, lettuce or salad greens, red onion, fresh cilantro or extra parsley for garnish (optional).
- Dairy: Plain Greek yogurt.
- Pantry: Ground beef, flatbreads or pita, olive oil, plain breadcrumbs, ground cumin, ground coriander, smoked paprika, ground cinnamon, ground allspice (optional), red pepper flakes (optional), salt, black pepper.
Full Ingredients
For the Beef and Pear Kofta
- 1 lb (450 g) ground beef, 80–85% lean
- 1 medium ripe but firm pear, peeled if desired, grated on the large holes (about 1 cup lightly packed)
- 1/2 small yellow or white onion, very finely minced (about 1/4 cup)
- 2 garlic cloves, minced (divided between kofta and sauce)
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 1/4 cup plain dry breadcrumbs
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/4 tsp ground cinnamon
- 1/4 tsp ground allspice (optional but delicious)
- 1/4–1/2 tsp red pepper flakes (optional, to taste)
- 1 1/4 tsp fine sea salt or kosher salt (use a heaping 1 1/4 tsp if using kosher)
- 1/2 tsp freshly ground black pepper
- 1–2 Tbsp olive oil (for cooking)
For the Herbed Yogurt Sauce
- 1 cup plain Greek yogurt (whole milk or 2%)
- 1 garlic clove, finely minced or grated
- 2 Tbsp freshly squeezed lemon juice (about 1/2 lemon)
- 2 Tbsp finely chopped fresh mint leaves (or parsley)
- 1–2 Tbsp cold water, as needed to thin
- 1/4 tsp fine salt, or to taste
- Pinch of black pepper
For Assembling the Wraps
- 4 large or 6–8 small soft flatbreads, pita, or lavash
- 1/2 small red onion, very thinly sliced
- 1/2 cucumber, thinly sliced or cut into matchsticks
- 1–2 cups shredded lettuce or mixed salad greens
- Small handful fresh herbs (mint, parsley, or cilantro), roughly chopped
- Lemon wedges, for serving (optional)
Step-by-Step Instructions
Step 1: Prep the pear and aromatics
Start by prepping the ingredients for the kofta. Grate the pear on the large holes of a box grater. Place the grated pear in your hands or a clean kitchen towel and gently squeeze out some of the excess juice. You do not need it completely dry; removing a bit of moisture helps the kofta hold together while keeping them juicy.
Very finely mince the onion. If the pieces are large, they can make the kofta fall apart, so take your time to chop them small. Mince both garlic cloves; set aside 1 clove (or about half of the total minced garlic) for the yogurt sauce later. Finely chop the parsley. Gather the spices, salt, pepper, and breadcrumbs so everything is ready to go.
Step 2: Mix the kofta mixture
In a large mixing bowl, combine the ground beef, grated pear, minced onion, half of the minced garlic, chopped parsley, breadcrumbs, cumin, coriander, smoked paprika, cinnamon, allspice (if using), red pepper flakes, salt, and black pepper.
Using clean hands, gently mix just until everything is evenly distributed. Avoid overworking the meat; kneading it too much can make the kofta dense and tough. The mixture should feel soft and slightly sticky but hold together when pressed. If it feels very wet, sprinkle in another tablespoon of breadcrumbs and mix lightly.
Step 3: Shape and chill the kofta
Divide the mixture into 8–10 equal portions, depending on how large you want your kofta. Lightly oil your hands to prevent sticking, then roll each portion into a short log or oval about 3–4 inches (7–10 cm) long. You can also form them around metal or soaked wooden skewers if you prefer.
Place the shaped kofta on a plate or tray, cover, and refrigerate for 10–15 minutes. Chilling helps them firm up so they sear nicely and hold their shape during cooking. While they chill, move on to the yogurt sauce and wrap toppings.
Step 4: Make the herbed yogurt sauce
In a medium bowl, add the Greek yogurt, reserved minced garlic, lemon juice, chopped mint (or parsley), salt, and a pinch of black pepper. Stir until smooth and creamy.
If the sauce is very thick, add 1–2 tablespoons of cold water, a little at a time, until it reaches a spoonable, drizzly consistency. Taste and adjust: add a pinch more salt for savoriness, extra lemon juice for brightness, or more herbs for freshness. Set aside; the flavors will meld as it rests.
Step 5: Cook the kofta
Heat a large skillet or grill pan over medium-high heat. Add 1–2 tablespoons of olive oil and swirl to coat. When the oil is hot and shimmering, carefully add the kofta in a single layer, leaving a bit of space between each piece. Work in batches if necessary to avoid crowding the pan.
Cook the kofta for 8–10 minutes total, turning every 2–3 minutes to brown all sides. They should develop a deep golden-brown crust and be cooked through to an internal temperature of 160°F (71°C). If they are browning too quickly, reduce the heat to medium. Transfer cooked kofta to a plate and let them rest for 3–5 minutes so the juices redistribute.
Grill or broiler option: You can also grill the kofta over medium-high heat for 8–10 minutes, turning occasionally, or broil them on a foil-lined sheet pan about 6 inches (15 cm) from the heat for 7–9 minutes, turning once.
Step 6: Warm the flatbreads and prep toppings
While the kofta are cooking or resting, warm your flatbreads. You can do this in a dry skillet over medium heat for 30–45 seconds per side, directly over a low gas flame for a few seconds per side (watch closely), or wrapped in foil in a 300°F (150°C) oven for about 5–7 minutes.
Prepare the toppings: thinly slice the red onion and cucumber, shred the lettuce or greens, and roughly chop additional herbs such as mint, parsley, or cilantro. Arrange everything on a platter so people can build their own wraps easily.
Step 7: Assemble the beef and pear kofta wraps
To assemble each wrap, lay a warm flatbread on a plate. Spread a generous spoonful or two of the herbed yogurt sauce down the center. Place 2–3 kofta on top, depending on the size of your bread and your appetite.
Top with sliced cucumber, red onion, shredded lettuce or greens, and a sprinkle of fresh herbs. Drizzle with a bit more yogurt sauce, and squeeze a lemon wedge over the top if you like extra brightness. Fold the sides of the flatbread over the filling and roll into a wrap, or simply fold it taco-style and eat with your hands.
Pro Tips
- Do not skip squeezing the pear: Removing some juice keeps the kofta juicy but prevents them from falling apart or steaming instead of searing.
- Finely chop the onion: Tiny pieces blend into the meat and cook through quickly, avoiding harsh raw onion bites.
- Chill before cooking: A brief rest in the fridge firms the mixture, making it much easier to brown the kofta without breaking.
- Use medium-high heat: This creates a flavorful crust while the inside stays moist from the pear and beef fat.
- Taste the yogurt sauce early: Adjust salt, lemon, and herbs before serving so it is punchy enough to cut through the rich kofta.
Variations
- Lighter version: Use a mix of 1/2 lb (225 g) lean ground beef and 1/2 lb (225 g) ground turkey or chicken thigh. Keep the pear for moisture and add an extra tablespoon of olive oil to the mixture to maintain tenderness.
- Spicier kofta: Add 1/2–1 teaspoon of extra red pepper flakes or a minced fresh chili to the meat mixture, and a pinch of cayenne to the yogurt sauce.
- Tray-bake style: Instead of shaping logs, press the mixture into a thin, even layer on a lightly oiled sheet pan. Bake at 400°F (200°C) for 12–15 minutes, then slice into strips and serve in wraps.
Storage & Make-Ahead
You can prepare the kofta mixture up to 24 hours in advance. Shape the logs, cover tightly, and refrigerate until ready to cook. The yogurt sauce can be made up to 2 days ahead; store in an airtight container in the fridge and stir before serving.
Cooked kofta keep well in the refrigerator for up to 3 days. Cool completely, then store in an airtight container. Reheat gently in a covered skillet over medium-low heat with a splash of water, or in a 325°F (165°C) oven for 8–10 minutes, until warmed through. The yogurt sauce will keep 3–4 days, though the garlic flavor may intensify slightly over time.
For longer storage, freeze cooked kofta in a single layer on a tray, then transfer to a freezer bag and freeze for up to 2 months. Thaw overnight in the fridge and reheat as above. Assemble wraps just before serving so the flatbreads stay soft and the vegetables crisp.
Nutrition (per serving)
Approximate values per serving (assuming 4 servings, including flatbread, kofta, yogurt sauce, and basic vegetables): about 640 calories; 34 g protein; 36 g fat; 44 g carbohydrates; 4 g fiber; 8 g sugar. Actual values will vary based on the size of your flatbreads, fat content of the beef and yogurt, and the amount of sauce and vegetables used.
