Lamb Kofta Wraps are a delicious and satisfying dish, where flavorful spiced lamb meatballs (koftas) are wrapped in soft flatbreads and topped with fresh ingredients and a creamy sauce. They’re a perfect street food-inspired meal that’s both filling and packed with flavor. Here’s a simple recipe for making Lamb Kofta Wraps:
Ingredients:
For the Koftas:
- Ground lamb: 500g (you can use a mix of lamb and beef if desired)
- Onion: 1 small, finely chopped
- Garlic: 2 cloves, minced
- Cilantro (fresh coriander): 2 tablespoons, finely chopped
- Parsley: 2 tablespoons, finely chopped
- Ground cumin: 1 teaspoon
- Ground coriander: 1 teaspoon
- Ground cinnamon: 1/2 teaspoon
- Paprika: 1 teaspoon (for a smoky flavor)
- Ground turmeric: 1/2 teaspoon
- Chili flakes or ground chili: 1/2 teaspoon (adjust for heat preference)
- Salt and pepper: to taste
- Olive oil: 1 tablespoon (for binding)
- Lemon zest: 1 teaspoon (optional, for freshness)
For the Wraps:
- Flatbreads or pita: 4 (or as many as needed)
- Lettuce: handful of fresh leaves (e.g., Romaine or iceberg)
- Cucumber: 1, sliced thinly
- Tomato: 1 large, sliced
- Red onion: thinly sliced
- Fresh mint or parsley: for garnish
- Yogurt sauce or tahini: for drizzling (recipe below)
For the Yogurt Sauce (optional):
- Plain Greek yogurt: 1/2 cup
- Garlic: 1 clove, minced
- Lemon juice: 1 tablespoon
- Olive oil: 1 tablespoon
- Fresh mint: 1 tablespoon, finely chopped
- Salt and pepper: to taste
Instructions:
- Prepare the koftas:
- In a large mixing bowl, combine the ground lamb, chopped onion, minced garlic, cilantro, parsley, cumin, coriander, cinnamon, paprika, turmeric, chili flakes, salt, and pepper. Add the olive oil and lemon zest. Mix everything together thoroughly, using your hands if needed, until the mixture is well-combined and firm.
- Once the mixture is ready, form the mixture into small, oval-shaped koftas or meatballs (about 2–3 inches long). You can also mold them onto skewers if grilling.
- Cook the koftas:
- Grilling: Preheat your grill or barbecue to medium-high heat. Grill the koftas for 6–8 minutes, turning occasionally, until they are browned on all sides and cooked through (internal temperature should reach 70°C/160°F).
- Pan-frying: Heat a little olive oil in a skillet over medium-high heat. Fry the koftas in batches, turning occasionally, for about 8–10 minutes until golden brown and fully cooked.
- Prepare the yogurt sauce:
- In a small bowl, combine the Greek yogurt, minced garlic, lemon juice, olive oil, fresh mint, salt, and pepper. Stir until smooth. Adjust the seasoning to taste. If you prefer a thinner sauce, you can add a little water to loosen it up.
- Assemble the wraps:
- Warm the flatbreads or pita in a pan or microwave for a few seconds.
- On each flatbread, layer a few leaves of lettuce, slices of cucumber, tomato, and red onion.
- Place 3–4 cooked koftas on top of the veggies.
- Drizzle with the yogurt sauce (or tahini sauce if preferred) and sprinkle with fresh mint or parsley.
- Wrap the flatbread around the filling, folding in the sides to form a secure wrap.
- Serve:
- Serve immediately while the koftas are warm and the wraps are fresh.
Serving Suggestions:
- Serve these Lamb Kofta Wraps with a side of crispy fries, a light salad, or some pickled vegetables to add a tangy contrast to the rich flavors.
- For extra flavor, you can add a drizzle of hot sauce or harissa paste for some heat.
These wraps are perfect for a quick, flavorful meal or as part of a larger spread for family and friends!
