These deliciously spiced, juicy Lamb Kofta Kebab Wraps are a perfect crowd-pleasing meal. Served with a fresh, cool yoghurt sauce and crisp & crunchy salad, they are also easily adaptable to make dairy free & gluten free!
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I've got a feeling these lamb kofta wraps are going to be a regular on your dinner rotation. They're full of flavour but still easy enough to make, and they work just as well for a midweek tea as they do when you've got people round.
We usually put everything in the middle of the table and let everyone build their own wraps. It keeps things easy and, if I'm honest, it's a great way to get the kids eating salad without turning it into a thing. I'm all for sneaky veg wins - the same reason I love this pasta sauce with hidden veggies, which goes down a treat here.
If you need to tweak them, there are easy options for making these dairy-free or gluten-free too. Head down to the variations section below - nothing complicated, I promise.
And if you're a lamb fan like me, there are a few more recipes you'll probably enjoy as well, including my lamb mince & sweet potato hot pot and slow cooker breast of lamb.
If you love lamb as much as me, why not also check out this Lamb Mince & Sweet Potato Hot Pot or Slow Cooker Breast Of Lamb for more delicious ways to cook with lamb.
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🥘 Ingredients Needed & Substitutions
✋ Double check all packaging for allergens ✋
- Koftas - Buy as good a quality lamb mince (ground meat) as you can, ideally with a minimum of 20% fat content so they will be lovely and juicy. I have spiced the koftas with a blend of cumin, ground coriander, oregano, fresh mint, garlic and salt & pepper. If possible, use fresh mint, as the taste is totally different & so much nicer than dried mint. You can also make these koftas using beef mince or even chicken or turkey mince if you are looking for a lighter version.
- Yoghurt Sauce - Use a plain natural yoghurt or if you prefer a thicker consistency you can use Greek yoghurt. Scroll down to the variations section to find out how to make the sauce dairy free. Again use fresh mint in the yoghurt sauce, along with a squeeze of fresh lemon juice and garlic. You can use a garlic paste if you prefer.
- Salad - The great thing about this recipe is that you can use whatever you have in the fridge! I have used lettuce, red onion, kebab style red cabbage, sliced cucumber and fresh mint leaves, but you can also add some thinly sliced radish, sliced red or yellow pepper or chopped fresh tomatoes. You can also use a mixture of different salad leaves like rocket, iceberg or butterhead lettuce.
- Wraps - I like to use chapatis or flatbreads, but pitta bread also works really well, along with tortilla wraps. You can find some gluten-free options in the variations section below.
See the recipe card for full information on ingredients and quantities.
🥜 How To Make This Dish Allergy-Friendly
✔️ To Make This Recipe Dairy Free
Swap the yoghurt for a dairy-free version if you are following a dairy free diet. My favourites are coconut yoghurt which I also use in this frozen yoghurt bark with berries or soya plain yoghurt - just make sure you use the unsweetened version.
✔️ To Make This Recipe Gluten Free
Simply substitute the chapati or flatbread for a gluten free wrap, pitta or flatbread. Shar do these great foldable flatbreads which are gluten free. You could also make your own flatbread! Follow this gluten free naan bread recipe and just flatten the bread a little thinner and larger than the recipe states.
🤔 What If My Kids Won't Eat Salad or Spice?
Keep the salad bits separate so they can choose what they want to put in their wrap. I have made the kofta so they aren't overly spicy and just have a great flavour to them, but if your kids aren't a big fan of anything with a hint of spice, just halve the amount of spices used in the kofta.
✏️ How To Make Lamb Kofta Wraps
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Step 1: Make The Koftas
Mix the lamb mince with the spices and crushed garlic in a large bowl with your hands until fully combined.
Split the mixture in half and then in half again, so you have four equal sized amounts.
Mould each portion into a long sausage shape, then flatten with your hand.
You can then either grill the koftas under a medium heat or fry in a large frying or griddle pan with a drop of oil for around 4-5 mins each side until they are cooked through, turning regularly.
They can also be cooked on a BBQ in the same way.
Step 2: Make The Salad
I like to slice the cucumber and then chop each slice into quarters, grate the carrot, slice the red onion thinly and roughly chop the mint leaves.
The great thing about this salad is its versatility.
You can either mix this all into the lettuce and squeeze over some olive oil and lemon juice, or keep each element separate so people can pick and choose what they would like in their wrap.
Step 3: Make The Yoghurt
Mix the finely chopped mint and crushed garlic into the yoghurt, then add a squeeze of lemon juice, season with salt & black pepper to taste, stir and set aside for later.
Step 4: Assemble It All Together
Take a chapati or flatbread, spread over some yoghurt sauce, load on your salad, add your kofta, then a little more sauce, roll up and tuck in!
💡 Lauren's Tips & Tricks
- 🌟 Use Fresh Herbs: If you can, use fresh mint for this dish, Fresh herbs really do taste best, you will thank me later!
- 🌟 Turn The Kebabs: Turn the kebabs halfway through cooking to make sure all sides of the kebab cook evenly.
- 🌟 Don't Overcook The Kofta: You want them to be nice and juicy inside. To check they are cooked, either cut one open and make sure there is no pink meat in the middle and it is piping hot or use a meat thermometer.The lamb should have an internal temperature of at least 71.1˚C or 160˚F.
- 🌟 Make Sure The Pan Is Hot: Don't add the koftas to the pan until the oil is hot enough. This way you won't get soggy koftas! Place one of the skewers in the pan to test. If you hear a sizzle, you are good to go!
🔨 Meal Planning Toolbox
🗒️ Make Ahead
Get a head start by preparing the kofta kebabs, yoghurt, and salad a day in advance, keeping them refrigerated overnight. Then, you can easily cook the kofta on the following day.
🗒️ In The Fridge
Once the cooked kofta have cooled, you can store them in an airtight container in the fridge for 2-3 days.
You can safely keep the yoghurt in a sealed container in the fridge for up to three days.
However, if you anticipate having leftover salad, it's advisable not to add the olive oil to it, as it may cause it to become soggy overnight. Alternatively, you can store the individual salad components separately in the fridge for up to three days.
🗒️ In The Freezer
I wouldn't recommend freezing the yoghurt sauce or the salad, however, once the kofta have cooled you can store them in the freezer for up to 3 months. Freeze them flat on a tray for an hour until they are hard (This stops them from sticking together) and then place them in a freezer-safe container or bag.
When ready to eat, defrost the kofta in the fridge overnight and reheat as below. You can also freeze the lamb kofta raw on the skewer and then defrost them in the fridge overnight when you are ready to use. Then cook them as per the recipe.
🗒️ Reheating
Reheat the lamb koftas in the oven at 180˚C on a baking sheet covered with foil for around 10 minutes until piping hot throughout.
💬 Recipe FAQs
Lamb koftas are great served in wraps, like in this recipe, however, they are also amazing served over a bed of basmati rice and a side of fresh, crisp salad. You can also serve them with pitta bread, tzatziki and hummus for a Middle Eastern delight. Try sprinkling some fresh pomegranate over the top for a fruity twist.
Although lamb mince can be quite high in fat, meat is one of the best sources of high quality protein. You can grill the kofta so most of the fat drains away, making them healthier.
If you pair the kebabs with lots of fresh crispy salad and rice you have a well-rounded, nutrient dense meal.
What is the difference between lamb kebabs and lamb kofta?
Lamb kebabs consist of marinated pieces of lamb meat, often skewered and grilled, while lamb kofta involves ground lamb mixed with spices, herbs, and binders, shaped into patties or sausages, and then cooked. Kebabs use larger pieces of meat, while kofta involves ground meat and is highly seasoned. Both dishes are flavourful and commonly found in Middle Eastern and Mediterranean cuisines.
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
✔️ More Family Dinner Recipes You Will Love
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 Recipe
Lamb Kofta Kebab Wraps
Equipment
- Non stick frying/griddle pan
- Meat thermometer optional
Ingredients
Yoghurt Sauce
- 150 g (½ cup) plain natural yoghurt for DF use a dairy free yoghurt
- 1 tablespoon fresh mint finely chopped
- 1 clove garlic minced
- squeeze fresh lemon juice
Koftas
- 500 g ( 1 lb) lamb mince
- 1 teaspoon cumin
- 4 g (½ tbsp) fresh mint finely chopped
- 1 teaspoon ground coriander
- 1 teaspoon oregano
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Salad
- lettuce/salad
- 100 g (3.5 oz) cucumber sliced then diced into quarters
- 1 large carrot grated
- 1 medium red onion thinly sliced
- 10 g (2 tbsp) fresh mint roughly chopped
- squeeze lemon juice
- 1 teaspoon olive oil
To Serve
- 4 chapatis or flatbreads for GF use gluten free wraps or pitas
- Kebab Shop style Red Cabbage see link in notes
Instructions
To make the koftas
- Mix the lamb mince with the spices and crushed garlic in a large bowl with your hands until fully combined.
- Split the mixture in half and then in half again, so you have four equal sized amounts.
- Then split the mixture again (so you have eight amounts). Mould each portion into a long sausage shape & flatten with your hands.
- You can then either grill the koftas under a medium heat or fry in a large frying or griddle pan on a medium heat with a drop of oil for 18-10 minutes until they are cooked through, turning regularly to ensure they cook evenly.
To make the yoghurt sauce
- Finely chop the mint and add to the yoghurt, along with the crushed garlic.
- Add a squeeze of lemon then stir. Season to taste and set aside for later.
To make the salad
- Slice the cucumber and chop each slice into quarters.
- Grate the carrot, finely slice the red onion and roughly chop the fresh mint leaves, discarding the stalks.
- You can either mix this all into the lettuce and squeeze over some olive oil and lemon juice, or keep each element separate so people can pick and choose what they would like in their wrap.
Assemble
- Take a chapati or flatbread, spread over some yoghurt sauce, load on your salad, add your kofta, then a little more sauce, roll up and tuck in!
Video
Notes
• Use good quality lamb mince with enough fat (about 20%) — it makes a huge difference to how juicy the koftas turn out.
• Fresh mint really does lift the flavour here — it’s worth using if you can.
• You don’t need anything fancy for the salad — cucumber, carrot, red onion and lettuce all work really well, and letting everyone build their own wraps keeps it simple.
• Make the sauce while the koftas are cooking.
• If you’re cooking on a pan, make sure it’s hot before the koftas go on — that way they get a good sear and don’t go soggy.
• This really is a build-your-own meal — set everything out and let people choose what they want in their wrap.
• Easy to tweak dairy-free or gluten-free with simple swaps ( See main post for more details)
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