Delicious Homemade Kofta Pita Sandwiches with Creamy Garlic Tahini Sauce

Experience the vibrant flavors of the Middle East with these incredibly satisfying Kofta Pita Sandwiches, often affectionately called “naanwiches.” These versatile kofta kabobs are fantastic served in warm pita, alongside a fresh salad, or with fluffy vermicelli rice. They pair perfectly with our irresistible homemade garlic tahini sauce!

There are some dishes so profoundly delicious, they inspire new words. A little one once coined “DAMMICH!” to describe a particularly damn tasty sandwich, and honestly, we couldn’t agree more when it comes to these Kofta Pita Sandwiches. Whether you call them kofta pita pockets, naanwiches, or simply the best homemade kofta kabobs you’ve ever had, one thing is certain: they are an absolute winner.

Imagine succulent, perfectly seasoned kofta kabobs, nestled into soft, warm pita bread, generously drizzled with a rich, tangy homemade garlic tahini sauce, and piled high with crisp onions, cooling cucumbers, fresh tomatoes, and any other vibrant toppings your heart desires. This isn’t just a sandwich; it’s a culinary experience that brings a burst of Middle Eastern flavor right to your kitchen table.

I can genuinely say I’ve lost count of how many times I’ve prepared these kofta pita sandwiches. The tally would easily be in the double digits, a testament to their unmistakable deliciousness and incredible ease of preparation. This isn’t a complex, time-consuming recipe; it’s a reliable, crowd-pleasing meal that I turn to again and again. I’ve enjoyed these kofta kabobs in countless ways: served over fluffy vermicelli rice, chopped up and added to a fresh salad for a healthier twist, wrapped in crisp lettuce leaves for a lighter summer option, and, of course, stuffed inside warm pita pockets. While tzatziki is a classic pairing, my latest obsession, the garlic tahini sauce I’m about to share, takes these sandwiches to an entirely new level.

Goodness, these truly are a fantastic “dammich” in every sense of the word!

Crafting the Perfect Kofta Kabobs

The foundation of our amazing kofta pita sandwiches lies, naturally, with the kofta kabobs themselves. This recipe is so well-loved in my household that my cookbook bears the splatters and smudges of countless successful renditions. The journey to these flavorful kofta begins with quality ground meat. I typically opt for 90% lean ground beef, which provides excellent flavor without being overly greasy, but ground lamb is also a traditional and incredibly delicious choice. You can certainly go either way based on your preference; lamb offers a richer, more gamey profile, while beef provides a familiar, robust taste.

What truly elevates these kofta kabobs are the aromatics and spices. We infuse the meat with generous amounts of fresh, finely chopped parsley and finely minced onions. The parsley adds a bright, herbaceous note and a lovely texture, while the onion contributes moisture and a crucial foundational flavor. In the past, I’ve even grated the onions, and that works beautifully too, ensuring they seamlessly blend into the meat mixture. Beyond these core ingredients, you’ll need a touch of ground turmeric for its warm color and earthy undertones, salt and pepper for essential seasoning, and a hint of sumac powder (affiliate link) for a unique, tangy, and slightly fruity zing that is characteristic of Middle Eastern cuisine. Sumac is a game-changer and adds a layer of authenticity you won’t want to skip.

Another ingredient I adore incorporating, though it’s entirely optional due to its cost, is a pinch of saffron (affiliate link). Just a small amount, bloomed in two tablespoons of warm water for a few minutes, imparts an exquisite, subtle floral aroma and a beautiful golden hue to the kofta. It is indeed a bit spendy, often costing double digits for a gram of high-quality strands, and not everyone uses it frequently enough to justify the purchase. However, for my family, kofta kabobs are a monthly (if not bi-monthly) staple, so for us, it’s a worthwhile indulgence. Every time I open that precious container, the fragrant threads transport me back to a memorable trip my mother and I took to Dubai years ago. We wandered through the bustling spice souks, where colossal glass jars shimmered with these precious ruby-red strands at every stall. The fragrance was unlike anything I had ever encountered. My mother, with her culinary wisdom, still makes a divine saffron milk every year with the saffron she bought there, enriched with loads of almonds, pistachios, and a whisper of rose water. It is, I kid you not, the best thing you’ll ever taste, and it perfectly illustrates the magic saffron can bring to a dish.

The Unbeatable Garlic Tahini Sauce

Now, let’s talk about the star condiment for these kofta pita sandwiches: the sauce. To be honest, I initially considered recommending tzatziki, and some of the accompanying photos even feature it. While tzatziki offers a refreshing, cool counterpoint, during a final test run of the kofta, I decided to experiment with a garlic tahini sauce. After all, when do I ever pass up an opportunity to incorporate more garlic into a dish? And oh, did that decision pay off! This garlic tahini sauce is truly remarkable. Its creamy texture and bold, zesty flavor are so addictive that I practically licked the food processor clean. It’s a revelation and perfectly complements the savory kofta.

What makes this sauce even more appealing is its incredible simplicity. The ingredient list is short, sweet, and to the point:

• Fresh garlic cloves (the more, the merrier if you’re a garlic lover!)
• Rich tahini paste (a good quality one makes all the difference)
• Bright, freshly squeezed lemon juice (for that essential tang)
• Smooth olive oil (to emulsify and add richness)
• Water (to achieve the perfect, pourable consistency)
• Salt (to balance and enhance all the flavors)

That’s truly all you need to create a sauce that will transform not just these kofta pita sandwiches, but likely many other dishes in your culinary repertoire. The tahini sauce, when blended, miraculously transforms from a thick paste into a light, airy, and utterly creamy dressing. The lemon juice cuts through the richness of the tahini and brightens the garlic, creating a harmonious flavor profile that is both robust and refreshing. It’s truly a must-try!

Tips for Perfect Kofta Pita Sandwiches

• Shape Your Kofta Your Way: Don’t feel limited to a specific shape! You can make traditional ovalish flat logs, mini round patties, or even larger, more substantial oval ones. Whatever shape you choose, ensure they are relatively uniform in thickness for even cooking. You can even thread them onto flat skewers for grilling if you prefer a more traditional kabob presentation; I simply shaped mine by hand for ease.
• Cooking Methods: These kofta kabobs are incredibly versatile when it comes to cooking. Grill them outdoors for that classic smoky flavor, pan-fry them in a cast iron skillet (affiliate link) for a beautifully seared crust, or even bake them in the oven for a hands-off approach. Each method yields delicious results, so choose what works best for you and your kitchen setup.
• Topping Galore: The beauty of a pita sandwich lies in its customizable nature. Serve your kofta with any toppings you like! Beyond the classic sliced onions, cucumbers, tomatoes, and fresh parsley, consider adding pickled turnips, a sprinkle of extra sumac, crumbled feta cheese, a dollop of hummus, or even a spicy chili sauce for an extra kick. The possibilities are endless!
• Marination is Key: While these kofta kabobs will taste great after just 20-30 minutes of marinating, allowing the meat mixture to rest for a longer period truly amplifies the flavors. Ideally, aim for at least 4 hours, but if you can let it go for 24 hours, the flavors will meld and deepen beautifully. This makes it a fantastic meal prep option: prepare the kofta mixture on Sunday, then cook them fresh for a quick and flavorful Monday night dinner. The longer marination time allows the herbs and spices to fully penetrate the meat, resulting in incredibly tender and flavorful kofta.
• Warm Your Pitas: Don’t forget to warm your pita bread before serving! A slightly toasted or warmed pita is softer, more pliable, and much more enjoyable. You can warm them in a dry skillet, in the oven, or even briefly in the microwave.

I truly cannot express enough how much I adore these kofta pita sandwiches. They are THAT good. It’s important to note that there are TONS of variations for kofta kabobs across different cultures and regions. I’m not claiming this is the single “100% authentic” kofta recipe, but I am confidently saying it is an incredibly delicious and accessible kofta recipe that you simply *have* to make. Its simplicity, combined with the depth of flavor, makes it a staple in our home, and I’m sure it will become one in yours too.

There are times when I’ll even wake up from a nap, still dreaming about the savory taste and comforting warmth of these sandwiches; that’s how good they are!

Yield: 4-5 servings

Kofta Pita Sandwich with Garlic Tahini Sauce

Prep Time
50 minutes

Cook Time
5 minutes

Total Time
55 minutes

Call it a naanwich or kofta pita sandwiches! These kofta kabobs can be served with a salad or vermicelli rice too. Goes great with my homemade garlic tahini sauce!

Ingredients

Kofta:

• 1 – 1¼ pound 90% lean ground beef (or lamb)
• ½ cup chopped parsley
• 1 small yellow onion, finely minced
• ½ teaspoon ground turmeric
• 1 teaspoon ground sumac
• ½ teaspoon saffron (optional, bloomed in 2 tablespoons warm water)
• Salt and black pepper to taste
• To serve: pitas, lettuce, parsley, sliced onions, cucumbers, tomatoes, etc.

Garlic Tahini Sauce:

• ⅓ cup tahini paste
• 1-2 cloves garlic, chopped (or more, to taste)
• ¼ cup freshly squeezed lemon juice
• 1 tablespoon olive oil
• 3-5 tablespoons warm water
• Pinch of salt

Instructions

1. Marinate the Kofta: If using saffron, add it to a small bowl with two tablespoons of warm water. Cover with plastic wrap and let it bloom while you prepare the other ingredients. In a medium bowl, combine the ground beef (or lamb), chopped onions, parsley, turmeric, sumac, the bloomed saffron (if using), 1¼ – 1½ teaspoons of salt, and ½ teaspoon of black pepper. Mix thoroughly using clean hands until all ingredients are well combined and the mixture is cohesive. Cover the bowl and refrigerate for at least 30 minutes. For best flavor, marinate for 4-24 hours.
2. Prepare Garlic Tahini Sauce: To make the sauce, combine the tahini paste, chopped garlic, freshly squeezed lemon juice, and a big pinch of salt in a food processor. Process until the garlic is finely minced and combined with the tahini. With the food processor running, slowly drizzle in the olive oil, followed by three tablespoons of warm water. Continue to process until the sauce is smooth and creamy. If the sauce is still too thick for your liking, add the remaining two tablespoons of warm water, one tablespoon at a time, until it reaches your desired pourable consistency. Taste and adjust with additional salt or lemon juice if needed.
3. Cook the Kofta: Shape the marinated kofta mixture into small patties, traditional oval logs, or larger shapes as desired. Heat your grill or a cast-iron skillet over medium-high heat. Cook the kofta kabobs until browned and cooked through. Smaller patties typically take about 3-4 minutes per side, while larger ones may require 5-6 minutes per side. Ensure the internal temperature reaches a safe level for ground meat.
4. Assemble and Serve: Warm your pita bread. Fill each warm pita with a few cooked kofta kabobs. Drizzle generously with the homemade garlic tahini sauce. Top with your favorite fresh ingredients like sliced onions, crisp lettuce, cooling cucumbers, ripe tomatoes, and extra fresh parsley. Serve immediately and enjoy your delicious homemade Kofta Pita Sandwiches!

Notes

This post may contain affiliate links, which means I may receive a small commission if you purchase through them at no extra cost to you.

For a variation, you can serve the kofta kabobs as part of a platter with hummus, baba ghanoush, and a variety of pickled vegetables. The garlic tahini sauce is also excellent as a dressing for salads or a dip for raw vegetables.

Have you made this recipe?

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