How about a classic beef kofta wrap made DIY at your house? Lead the way! Ready-to-go meatballs make this an easy weeknight win. Just heat and top with golden pan-fried zucchini, a nicely dressed salad and some cool-as cucumber yoghurt and you have all the streetwise style of the OG, just home-cooked.
Thinly slice ecshalot and place in a large salad bowl with red wine vinegar, salt and pepper. Set aside until ready to finish salad.
Thinly slice zucchini into rounds. Heat ½ the oil in a frypan over medium-high heat. Add zucchini and a pinch of salt and pepper and cook for 3–4 minutes or until golden and tender. Remove from pan. Set aside and keep warm.
Return frypan to medium heat with remaining oil. Add meatballs, cover with a lid and cook, turning occasionally, for 12–14 minutes or until golden and cooked through. While meatballs are cooking, continue with step 4.
Grate cucumber on the coarse side of a box grater. Place in a bowl with yoghurt and a generous pinch of salt and pepper and stir to combine.
Slice tomato into wedges and season with salt and pepper. Pick mint leaves from their stems. Add tomato, rocket and mint to the bowl with the eschalot and toss to combine.
Wipe out frypan. In batches, add souvlaki breads and heat for 30 seconds each side or until warmed through. Spread each souvlaki bread with cucumber yoghurt and top with meatballs, zucchini and tomato rocket salad to serve.