Prep time: 25 minutes | Cook time: 9 minutes | Serves: 6

Ingredients : 

3 whole-wheat pita bread
Extra-virgin olive oil
Tahini-Yoghurt Dressing
1 cup chopped English cucumber
1 cup quartered cherry tomatoes
¼ cup chopped red onion
Kosher salt
1½ pounds ground chuck (80% lean)
½ cup minced Italian parsley leaves
1 tablespoon minced garlic
2 teaspoons ground coriander
1½ teaspoons ground cumin
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon ground allspice
¼ teaspoon ground cardamom
¼ teaspoon ground turmeric

Directions :

1. Mix the cucumber, tomatoes, and onion in a bowl, and season with salt. Set aside.
2. Combine all the kofta
ingredients in another bowl. Gently form the prepared mixture into six patties, each about ¾-inch thick. To keep each patty from doming as it cooks, make a shallow depression in the center of each one with your thumb or the back of a spoon. Before grilling, keep the prepared patties in the refrigerator.
3. Set the Traeger grill to medium-high heat (400 degrees F/ 200 degrees C to 500 degrees F/ 260 degrees C) for both direct and indirect cooking.
4. Lightly sprinkle the pita bread with water and wrap them in aluminum foil, sealing the packet closed.
5. Brush the prepared patties with oil on both sides.
6. Grill the patties over direct heat with the hood closed for 7 to 9 minutes until they
have an internal temperature of 160 degrees F/ 70 degrees C (medium doneness), turning once.
7. Warm the pita packet over indirect heat for 5 minutes, turning once. Remove from the hot grill.
8. Cut each pita in half. Scoop about 3 tablespoons of the salad into each pita half. Spoon some of the prepared dressing over the salad. Place a patty into each pita half and spoon in more dressing. Serve warm.
Per serving: Calories 409; Total fat 13.4g; Sodium 285mg; Total Carbs 3.6g; Fiber 1.3g; Sugars 2.2g; Protein 64.5g