In this easy baked kofta pita sandwich we have, flavor-packed ground lamb (or beef, if you prefer) patties, loaded on top of Greek pita with hummus spread, fresh veggies, and olives. A great weeknight option, or a make-your-own-sandwich bar for your next party! Step-by-step tutorial included.
The idea for this baked kofta pita sandwich came together last-minute on a day when my routine was a bit out of sorts. Without much of a plan for dinner, I decided it needed to be sandwich night.
Where the draw lies in this pita sandwich dinner is in its simplicity–everything is piled on top of a warm Greek pita. Easy, but far from plain.
The baked kofta here takes inspiration from Adana, a large city in southern Turkey. My first introduction to Adana kofta was at a small Turkish restaurant here in Atlanta, and I have gone back at least a dozen times since! So, I finally decided to try my hand at a homemade version.
In Adana, what gives the kofta it’s distinct flavor is a warm, persuasive spice combo of lemony ground sumac, and smoked Turkish chilies (which I sorta forged here by using red pepper flakes and smoked paprika). The spices are added in the actual lamb mixture, and also sprinkled on top later.
When it came to proper serving, I took the easy way out by having everyone fix their very own pita sandwich. Parsley and arugula; sliced fresh vegetables; and olives, all went on a large platter. Obviously hummus is my choice of sandwich spread here. I reached for two options from Sabra’s new line of spreads: Sabra sea salt & cracked pepper hummus spread, and the garlic herb hummus spread. The perfect addition to this sandwich!
If you haven’t seen them yet, you can find Sabra’s new refrigerated spreads in the deli section of your supermarket. They are absolutely delicious; and they come packaged in squeezable bottles, which makes them so convenient to use on all sorts of sandwiches!
I really like wholesome Sabra spreads made with hummus as a healthier alternative to mayo. They are 75% less fat than mayo, and they use fresh ingredients and flavors.
Needless to say, our unplanned make-your-own-pita-sandwich dinner was a hit! I will be repeating it for a large party soon.
Step-by-step for this baked kofta pita sandwich
(scroll down for the print-friendly recipe and notes)
Preheat the oven to 425 degrees F.
In a large mixing bowl, combine the lamb, egg, bread crumbs, and garlic with the salt and the spices.
With clean hands, kneed together until all is well-combined.
Now form the lamb mixture into small balls. Push lightly to flatten the meatballs into patties and arrange them about 1 inch apart on a large baking sheet. Do not crowd the kofta patties, use two baking sheets if necessary.
Bake in the 425 degrees F heated oven for 20-25 minutes or so (make sure the kofta patties are well-browned and the center is fully done).
While the kofta is baking, mix together a small equal amount of the spices (sumac, red pepper flakes, and smoked paprika). Set aside for now. Prepare the Greek pita bread, Sabra hummus spreads, and the rest of the fixings.
When the kofta patties are fully baked, remove from the oven and sprinkle the spice mixture on top.
If you like, you can arrange the baked kofta patties, vegetables and olives on a large platter to allow everyone to make their own pita sandwich.
To make the pita sandwiches, spread a generous amount of the sea salt & cracked pepper Sabra hummus spread (or the garlic herb Sabra hummus spread) on the Greek pita, then top with the baby arugula and parsley.
From here, add as many baked kofta patties as you like (usually 3-4 per pita is a good amount), and your choice of fixings (I like to load up on the fresh veggies and olives; oh, and a little spicy jalapenos). Finish off with another squeeze of that delicious Sabra hummus spread!
These baked kofta pitas can be served open-faced or folded into wraps. Now wrap your face around this beauty and ENJOY!
And if you love pita sandwiches, be sure to check out my Egyptian Fried Fish Sandwich and Kofta-Seasoned Ground Beef Pita Sandwich next!
Baked Kofta Pita Sandwich, Turkish Style (tutorial)
- Total Time: 35 minutes
- Yield: 6 (yields roughly 18-24 patties) 1x
Description
In this easy baked kofta pita sandwich we have, flavor-packed ground lamb (or beef, if you prefer) patties, loaded on top of Greek pita with hummus spread, fresh veggies, and olives. A great weeknight option, or a make-your-own-sandwich bar for your next party! Step-by-step tutorial included.
Ingredients
For the Baked Kofta
- 2 lb ground lamb or beef
- 1 egg
- 1 cup plain bread crumbs
- 2 garlic cloves, minced
- 1 tsp salt
- 2 1/2 tsp ground sumac, more for later
- 2 tsp ground cumin
- 1 1/2 tsp red pepper flakes, more for later
- 1 1/2 tsp smoked paprika, more for later
For the pita sandwich fixings
- 6 warm Greek pita or flatbread
- Hummus, homemade or quality store-bought
- 1 bunch fresh Italian parsley, stems removed
- 6 oz baby arugula
- 3 tomatoes, cut into wedges
- 1 English cucumber, sliced into rounds
- 1 onion, sliced into rounds or half-moons
- Olives
- Jalapeno peppers, optional
- 1 1/2 tsp red pepper flakes, more for later
- 1 tsp smoked paprika, more for later
Instructions
- Preheat the oven to 425 degrees F.
- In a large mixing bowl, combine the lamb, egg, bread crumbs, and garlic with the salt and the spices. With clean hands, kneed together until all is well-combined.
- Form the lamb mixture into small balls. Push lightly to flatten the meatballs into patties and arrange them about 1 inch apart on a large baking sheet. Do not crowd the kofta patties, use two baking sheets if necessary.
- Bake in the 425 degrees F heated oven for 20-25 minutes or until the kofta patties are well-browned and the center is fully done.
- While the kofta is baking, mix together a small equal amount of the spices (sumac, red pepper flakes, and smoked paprika). Set aside for now. Prepare the Greek pita bread, Sabra hummus spreads, and the rest of the fixings. You can set everything up for a make-your-own-sandwich bar, if you like.
- When the kofta patties are fully baked, remove from the oven and sprinkle the spice mixture on top.
- To make the pita sandwiches, spread the hummus on the pita, then top with the baby arugula and parsley.
- From here, add as many baked kofta patties as you like (usually 3-4 per pita is a good amount), and your choice of fixings; tomatoes, cucumbers, onions, olives, and jalapeno peppers.
- Serve the baked kofta pita sandwiches in folded wraps or open-faced. Enjoy!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Entree
- Cuisine: Turkish
By the way, the new Sabra spreads are vegan, kosher, gluten-free, and non-dairy. They contain 0g Trans Fat, 0mg Cholesterol and are made with quality ingredients. Learn more here.
*This is a sponsored post on behalf of Sabra. All opinions are my own, and I share them here for your benefit.
Hey!
I’ve tried this recipe a whole bunch of times over the last year and the Kofte have always tasted awesome! I’m now known as the ‘family cook’, lol.
I’ve got an issue, however. Whenever I take them out of the oven they’re always so dry on the outside? The insides are nice and moist, but there’s almost a hard, dry layer on them. Any tips to fix this? I swap out the breadcrumbs for flour, otherwise the recipe is the same.
Thanks!
Hi, Sara. Hard to say why just the outside is getting dry. It may that your meat is too lean, or even that the meat was over-mixed. You could try covering them will foil for a bit during the cooking process. I would not do that for the whole time, though, as you do want a little bit of a crisp exterior :).
I use ground chicken instead of the beef or lamb. Using the spies makes a great difference. Love all your recipes I have made several and found I can use chicken or chick beans as a sustitute for red meat. Your spices are the best and you don’t need much, but the combination is a winner.
Awww! Thanks, Norma!
I really wish I could share these recipes in messenger.
Wow! I’ve wanted to try something Turkish for a long time. This came out great my first time. Thanks!!
Hi Suzy! Your recipes are amazing but I was wondering if you have a section for air frying or maybe tips on how to do your recipes with both baking and air frying. Thank you!
Hi, Barbara. We don’t at the moments, but that is a great suggestion! Thank you!
This sounds delicious! Thank you for the Recipe ❤️
I have a question, do you put the spices ( sumac, paprika and chilli) in the meat mixture before baking and sprinkle after baking ? Or just a sprinkle after baking ?
Thank you
Hi, Marina! You but it in the meat mixture before baking AND sprinkle a bit on after. Enjoy!
These sandwiches were banging!!! The meatballs were easy to prepare and have such a warm earthy flavor with a nice little bit of heat in the background. Delicious. I rarely get excited for leftovers, but I’m so psyched to have plenty of meatballs left for more sandwiches!
Thanks for another great recipe Suzy! 🙌
Hi my name is Nydia I was in Vegas a couple weeks ago I have a chicken pita sandwich in little place call Estambul kitchen and I love it, they have this red cabbage I think was dipped in vinegar but I’m not sure. I follow you in Instagram and Facebook can you give a recipe how to make a pita sandwiches with that red cabbage I know you know how to make that. 😊 please
Hi, Nydia. Was it pickled cabbage? If so, I haven’t developed a recipe for that myself yet, but appreciate the idea! I’ll put it on the list :).
Looks good, I have not made yet but was wondering instead of lamb, can it be sub for chicken for my non-veg family. And yes, what are the options for vegetation folks. Thanks.
Hello! We have a chicken kofta recipe that you can make to use in the pitas instead. And as far as vegetarian, if you like the idea of pita sandwiches, I would say give our falafel recipe or cauliflower fritters.
Love, love, love these! Very easy to make, and the meat is just so flavorful!
Would you recommend any change to the recipe – such as cooking temperature – if I were to make them in a more kebab-shape than patties, with the goal of serving them over rice and with a salad? Thanks!
Hi, Spencer! We actually have a Kofta Kebab recipe you may want to try out: https://www.themediterraneandish.com/kofta-kebab-recipe/
Looking forward to making this over the weekend. About how big should each meatball be? Thank you!
Hello! I typically do a heaping tablespoon for these so they fit nicely in a pita :).
Suzy, I keep Turkish meatballs, Lebanese cinnamon flavored meatballs and Italian meatballs frozen. I am a widow and find that two meatballs is about right for a serving for me. I particularly like the Turkish ones served as you show.
I have told you before how much I enjoy your website/blog. Use it for inspiration and then tweak the recipe a bit, experimenting. I do add a big squeeze of lemon juice to the sandwich.
This recipe sounds good! In the kofta mix, do you use dry breadcrumbs or fresh, soft?
Either would work, Rehana! Enjoy
Hey there!
You referenced a favorite Atlanta Turkish cafe- could I ask you to share its location?
I am a soon-to-be Marietta resident and would love to find it…
Hi Leigh Ann. This one is actually near the Buckhead area
Thanks for sharing. I discovered this recipe a month or so ago and we have had these three times now….I did it exactly the way the recipe said the first time, and it was fabulous. The next two times I added a bit of Aleppo pepper and chipotle chili powder…..we love the extra heat it adds.
Wonderful, Annette! thank you so much for sharing!