Juicy spiced lamb kofta wraps served with fresh, cool yoghurt sauce and crisp & crunchy salad. Easily adaptable to be dairy free & gluten free!
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These lamb kofta wraps will become a new family favourite, they are packed full of flavour and the whole family will love tucking in!
Read on to the variations section to find out how to make these lamb skewers dairy and gluten free (It’s easy-trust me!).
If you love lamb as much as me, why not also check out my Lamb Mince & Sweet Potato Hot Pot for another mid week meal idea.
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❤️ Why You Will Love This Recipe..
- This is an easy to make, crowd pleasing meal that you can place in the middle of the table and let everyone tuck in!
- Easily adaptable to be dairy free and gluten free.
- Everyone can build their own wraps, with the fillings they like, so this is a great meal for fussy eaters. You never know they may even try something new too!
- No fancy ingredients, just simple things you will have in your cupboard or fridge.
- These lamb kofta kebabs are so delicious and packed full of bold flavours!
🥘 Ingredients Needed & Substitutions
- Koftas - Buy as good a quality lamb mince (ground meat) as you can, preferably with at least 20% fat so they will be lovely and juicy. Use fresh mint if you can, the taste is totally different to dried mint.
- Yoghurt Sauce - Use a plain natural yoghurt or if you prefer a thicker consistency you can use a 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, dried mint just won’t taste the same!
- Salad - The great thing about this recipe is that you can use whatever you have in the fridge! I have used lettuce, red onion, carrot which has been grated, 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 have used chapatis, but flatbread or pita breads also work really well, along with tortilla wraps. You can find some gluten free options in the variations section below.
✋ Be sure to double check all packaging for allergens. ✋
✏️ How To Make Lamb Kofta Wraps
For the full printable recipe, along with ingredient quantities, scroll to the recipe card at the end of the post ⬇️
To 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.
To 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. 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.
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. Mould each portion around the skewer (see tips below) into a sausage shape. 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 until they are cooked through, turning regularly.
Assemble
Take a chapati, spread over some yoghurt sauce, load on your salad, add your kofta, then a little more sauce, roll up and tuck in!
💡 Tips & Tricks
- If you are using wooden skewers for the kofta, soak them in water first for 20 minutes so they don’t burn when cooking.
- If you can, use fresh mint for this dish, Fresh herbs really do taste best, you will thank me later!
- Keep turning the skewers whilst cooking to make sure all sides of the kebab cook evenly.
- Don’t overlook 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.
⚡ Variations
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 a coconut yoghurt or soya plain yoghurt - just make sure it’s the unsweetened version.
To Make This Recipe Gluten Free
Simply swap the chapati for a gluten free wrap, pitta or flatbread. Shar do these great foldable flatbreads which are gluten free.
Kid Friendly
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 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.
Sauce
You can change up the garlic yoghurt for a tzatziki or tahini sauce.
No Skewers?
No problem! Just roll the mixture into kofta balls around the size of a golf ball and fry/grill in the same way.
🔪 Equipment
To make these lamb kofta wraps you will need some skewers to thread your koftas on.
You will also need a box grater to grate the carrot, mixing bowl to mix the kebab mixture, along with a sharp knife, chopping board and a large non stick frying pan to cook the koftas.
🥡 How To Store
Make Ahead
You can prepare the kofta kebabs, yoghurt and salad the day before and store in the fridge overnight. You can then cook the kofta the next 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. Re-heat in the oven at 180˚C on a baking sheet covered with foil for around 10 minutes until piping hot throughout.
You can also store the yoghurt for 3 days in a sealed container. If you are planning on having leftover salad I wouldn’t recommend adding the olive oil to the salad as this will make it go soggy overnight, otherwise you can store the separate salad components for 3 days in the fridge.
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 hard (This stops them sticking together) and then place in a freezer safe container or bag.
When ready to eat, defrost in the fridge overnight and re-heat as above. You can also freeze the lamb kofta raw on the skewer, defrost in the fridge overnight when ready to use and cook as per the recipe.
💬 Recipe FAQ
Lamb koftas are great served in wraps, like in this recipe, however they also taste fab served over a bed of basmati rice and a side of fresh, crisp salad. You can also serve with pitta bread 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 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.
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✔️ More Family Dinner Recipes You May Like
Lamb Kofta Wraps
Equipment
- Cheese grater
- Meat thermometer optional
Ingredients
Yoghurt Sauce
- 150 g 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 lamb mince
- 1 teaspoon cumin
- 4 g 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 cucumber sliced then diced into quarters
- 1 large carrot grated
- 1 medium red onion thinly sliced
- 10 g fresh mint roughly chopped
- squeeze lemon juice
- 1 teaspoon olive oil
To Serve
- 4 chapatis for GF use gluten free wraps or pitas
Instructions
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.
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.
- Mould each portion around the skewer (see tips below) into a sausage shape.
- 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 10-15 minutes until they are cooked through, turning regularly to ensure they cook evenly.
Assemble
- Take a chapati, spread over some yoghurt sauce, load on your salad, add your kofta, then a little more sauce, roll up and tuck in!
Notes
- If you are using wooden skewers for the kofta, soak them in water first for 20 minutes so they don’t burn when cooking.
- If you can, use fresh mint for this dish, Fresh herbs really do taste best, you will thank me later!
- Keep turning the skewers whilst cooking to make sure all sides of the kebab cook evenly.
- Don’t overlook 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.
Let me know what you think of this recipe!