Impossible^TM Grilled Kofta Wrap

Marinate the Impossible Beef

Mix onion, 3 cloves of garlic, 1 tablespoon of the paprika, 1 teaspoon of cumin, the ground fennel seed, 1 teaspoon of the coriander, the nutmeg, 1/2 teaspoon of the aleppo pepper, the sumac, 1 cup of cilantro, 1/4 cup of mint, and 1 teaspoon of Kosher salt with the Impossible Beef, and refrigerate for at least an hour to allow flavors to come together. Make the other components of this dish while you marinate the Impossible Beef.

Make the Chermoula

Add the remaining cilantro, mint, coriander, cumin, garlic, paprika, and aleppo pepper, the parsley, 1 lemon's worth of juice and zest, and olive oil to a food processor and blend until smooth. Season to taste with Kosher salt.

Make the Lemon Coconut Yogurt

Mix coconut yogurt, agave, and the rest of the lemon zest and juice together. Season to taste with salt and pepper.

Make the Cucumber Salad

Mix the cucumber, tomatoes, and red onion together with the chermoula. Season with salt and pepper if desired.

Grill the Impossible Beef

Divide Impossible Beef into four portions, and shape into oblong patties that will fit nicely into the pita, naan or lavash. Brush each side of the patties with oil. Sear each side on over a medium-high heat preheated grill for about 2 minutes, or until desired doneness is reached.

Serve and Enjoy

Warm your choice of bread on the grill and build your Impossible Kofta Pita. Fill with grilled Impossible Kofta, cucumber salad dressed in chermoula, and top with coconut lemon yogurt. Enjoy!