Mediterranean Beef Kofta Pinwheels



Prep Time: 20 minutes

Cook Time: 10–12 minutes
Total Time: 30–35 minutes
Servings: 4-5
Category: Main Course

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Notes After Making

Greek

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Ingredients

Kofta Pinwheels

  • 1 pound (454 g) lean ground beef
  • 1 small yellow onion, finely diced
  • 1 vine-ripened tomato, finely diced
  • 3 tablespoons finely chopped fresh parsley
  • 2 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground coriander
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 4-5 large flour tortillas

Lemon Garlic Sauce

  • 1 cup (240 g) plain Greek yogurt
  • Zest of 1 lemon
  • 3 Tablespoons lemon
  • 1 Tablespoon olive oil 
  • 1 garlic clove, minced
  • Salt and black pepper, to taste
  • 3–4 tablespoons chopped fresh dill, optional 
  • ½ cup (75 g) crumbled feta cheese, optional

For Serving

  • Lemon wedges, optional 
  • Additional chopped fresh dill, optional

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Instructions

  1. Preheat the oven to 475°F. Lightly grease a sheet pan with nonstick cooking spray and set out 8 metal or soaked bamboo skewers.
  2. In a large bowl, combine the ground beef, onion, tomato, parsley, garlic, cumin, smoked paprika, turmeric, coriander, cayenne, cinnamon, salt, and pepper. Mix until evenly combined.
  3. Divide the meat mixture evenly among the tortillas and spread into a thin, even layer all the way to the edges.
  4. Tightly roll each tortilla into a log, then slice into 1-inch pinwheels.
  5. Thread the pinwheels onto the skewers, keeping them snug together, and place on the prepared sheet pan.
  6. Bake for 10 minutes, or until the beef reaches an internal temperature of 165°F.
  7. Turn the broiler to High and broil for 1–2 minutes, until lightly browned on top.
  8. While the pinwheels bake, prepare the sauce by stirring together the Greek yogurt, lemon zest, lemon juice, olive oil, garlic, and optional dill and feta. Season with salt and pepper to taste.
  9. Garnish the pinwheels with additional dill, if desired, and serve with the lemon dill feta sauce and lemon wedges.

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Jessica’s Notes

Best served with:

  • Greek salad
  • Roasted lemon potatoes
  • Rice pilaf
  • Cucumber and tomato salad
  • Grilled vegetables

Wine Pairing:

  • Sauvignon Blanc – Crisp and citrusy with bright lemon, grapefruit, and fresh herb notes that complement the yogurt sauce and cut through the richness of the beef.
  • Assyrtiko – A dry Greek white wine with vibrant acidity, mineral character, and hints of lemon and stone fruit. A classic pairing for Mediterranean dishes featuring feta, dill, and lemon.
  • Dry Rosé – Light-bodied and refreshing with flavors of strawberry, watermelon, and citrus. Its bright acidity balances the warm spices while pairing beautifully with creamy sauces and fresh herbs.
  • Pinot Noir – A silky, medium-light red with notes of cherry, raspberry, and subtle earthiness. Its gentle tannins complement seasoned meats without overpowering delicate spices.

Prep Ahead:

  • Prepare the beef mixture and sauce up to 24 hours in advance.
  • Assemble the pinwheels several hours ahead and refrigerate until ready to bake.

Storage:

  • Refrigerate leftovers in an airtight container for up to 3 days.

Reheating:

  • Reheat in a 350°F oven for 8–10 minutes, or until the internal temperature reaches 165°F.

Freezer-Friendly:

  • Freeze the assembled, unbaked pinwheels for up to 2 months.
  • Bake from frozen, adding 5–8 minutes to the cooking time.

Variations:

  • Substitute ground lamb or a beef-lamb mixture for a more traditional kofta flavor.
  • Add chopped fresh mint to the meat mixture.
  • Use naan instead of flour tortillas for a different twist.
  • Add diced roasted red peppers or spinach to the filling.

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