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!
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. 5 from 11 reviews *This is a sponsored post on behalf of Sabra. All opinions are my own, and I share them here for your benefit.
