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Two lamb koftas drizzled with yoghurt of a bed of salad and a flatbread on a plate with a wedge of lemon.
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5 from 2 votes

Lamb Kofta Wraps

Juicy spiced lamb kofta wraps served with fresh, cool yoghurt sauce and crisp & crunchy salad. Easily adaptable to be dairy free & gluten free! 
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dinner, lunch, Main Course
Cuisine: Middle Eastern
Servings: 4 servings
Calories: 509kcal
Author: Lauren Woodger

Equipment

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 for GF use gluten free wraps or pitas
Metric - Us Customary

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. 
  • Mould each portion around the skewer 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. 

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, spread over some yoghurt sauce, load on your salad, add your kofta, then a little more sauce, roll up and tuck in!

Notes

  • Tips & Tricks
    • Soak The Skewers: If you are using wooden skewers for the kofta, soak them in water before using for 20 minutes so they don’t burn when cooking.
    • 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: Keep turning the skewers whilst 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!
This recipe has not been tested in US measurements.

Nutrition

Calories: 509kcal | Carbohydrates: 24g | Protein: 26g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 96mg | Sodium: 646mg | Potassium: 289mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3282IU | Vitamin C: 6mg | Calcium: 150mg | Iron: 4mg