Dinner, Outdoor Cooking

Lamb Kofta Pitta Wraps With Grilled Peppers & Tzatziki

Prep 25 mins
Pre-heat Time 22 mins
Cook Time 16 mins
Total 1h 3 mins

Advanced
Serves 6

TIP: Pitta bread can be reheated by grilling on HI for 1 to 2 minutes, in batches of 2 or 3 after koftas are cooked.

TIP Use the Robust Blend for a rich, classic BBQ smoke flavour.

Compatible with

Ninja Woodfire Electric BBQ Grill & Smoker
Recipes Buy

Contains Milk/Dairy
Contains Wheat

Cooking mode

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6 red long sweet-pointed peppers, halved lengthways, deseeded
4 tbsp extra-virgin olive oil, divided
1 tsp red wine vinegar
Sea salt and ground black pepper, as desired
500g minced lamb (ideally 20% fat)
25g panko bread crumbs
60ml water
½ small red onion, minced
2 garlic cloves, peeled, minced
4 tbsp roughly chopped parsley, divided
4 tbsp roughly chopped mint leaves, divided
1 tsp ground cumin
1 tsp sweet paprika
1 tsp ground coriander
6 x 30cm wooden skewers (soaked)
Tzatziki, to serve
Soft pitta bread, to serve

6 red long sweet-pointed peppers, halved lengthways, deseeded
4 tbsp extra-virgin olive oil, divided
1 tsp red wine vinegar
Sea salt and ground black pepper, as desired
17oz minced lamb (ideally 20% fat)
0oz panko bread crumbs
2fl. oz water
½ small red onion, minced
2 garlic cloves, peeled, minced
4 tbsp roughly chopped parsley, divided
4 tbsp roughly chopped mint leaves, divided
1 tsp ground cumin
1 tsp sweet paprika
1 tsp ground coriander
6 x 12in wooden skewers (soaked)
Tzatziki, to serve
Soft pitta bread, to serve

Utensils

Step 1

In a large bowl, add peppers, 1 ½ tablespoons oil, salt and pepper and mix until evenly coated.
Step 2

In a separate large bowl, add minced lamb, bread crumbs, water, onion, garlic, 2 tablespoons each parsley and mint, cumin, paprika, coriander, salt and pepper. Mix until well combined. Divide kebab mixture into 6 equal portions and mould onto skewers (soaked), coming about halfway up.
Step 3

To install the grill plate, position it flat on top of the heating element and gently press down until it sits into plate. Close lid.
Step 4

While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close smoke box lid.
Step 5

Turn dial to GRILL. Press WOODFIRE FLAVOUR. Set temperature to HI and set time to 8 minutes. Select START/STOP to begin preheating (IGN and preheating will take approx. 15-19 minutes).
Step 6

When unit beeps to signify it is preheated and “ADD FOOD” is displayed, open lid and add peppers to grill. Close lid to begin cooking.
Step 7

When unit beeps and the display reads FLIP, open lid, and use silicone tipped tongs to turn peppers. Close lid to continue cooking. With 2 minutes remaining, check if cooked. When cooking is complete, transfer peppers back to large bowl and mix with 1 tablespoon oil, red wine vinegar, 1 tablespoon each chopped parsley and mint, salt and pepper. Then set aside.
Step 8

Turn dial to GRILL. Press WOODFIRE FLAVOUR. Set temperature to HI and set time to 8 minutes. Select START/STOP to begin preheating (preheating will take approx. 2-3 minutes). Brush kofta skewers with remaining 1 ½ tablespoons oil.
Step 9

When unit beeps to signify it is preheated and “ADD FOOD” is displayed, open lid and add kofta skewers to grill. Close lid to begin cooking.
Step 10

When unit beeps and the display reads FLIP, open lid and use silicone tipped tongs to flip the skewers. Close lid to continue cooking.
Step 11

When cooking is complete, remove koftas and serve hot on pitta bread with peppers and tzatziki. Garnish with remaining chopped parsley and mint.