A quick easy recipe for tasty wraps filled with juicy spiced lamb koftas, cool garlicky yogurt sauce and crunchy, fresh, minty salad.
Serves 4. Use the scaling buttons below to double or triple the quantity.
- 120g (or 1/2 cup Greek or plain yogurt
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp sugar
- 1/4 tsp black pepper
Salad and dressing:
- 360g salad (or 3 cups) - for example lettuce, tomato, radish, red onion, grated carrot
- 3 tbsp fresh mint - finely chopped
- 1 tbsp lemon juice (approx 1/2 lemon)
- 1.5 tbsp olive oil
- 1 tsp honey
- 1/4 tsp salt
- 500g (or 18oz) lamb mince
- 10g (or 2.5 tbsp) fresh parsley - finely chopped
- 10g (or 2.5 tbsp) fresh mint - finely chopped
- 3 cloves of garlic - crushed
- 20g (or 1/4 cup) breadcrumbs
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp neutral oil for frying (canola, groundnut or sunflower oil) Note 1
- 4 wraps or flatbreads
- Pickled chillies
- Pickled red onion
- Sriracha sauce
- Combine the yoghurt sauce ingredients in a bowl and set aside.
- Mix the salad with the mint in a bowl.
- Combine the lemon juice, olive oil, honey and salt in a small jug or bowl to make the dressing and set aside.
- Combine the kofta ingredients (except for the oil) in a bowl using your hands and form into 16 even sized koftas.
- Place a large frying pan on a medium to high heat and add the oil.
- Add the lamb koftas to the pan when the oil is hot and fry until they are nicely charred on all sides. This shouldn't take much more than 5 minutes. Notes 2 & 3
- Warm the wraps according to packet instructions.
- Toss the salad in the dressing
- Place the lamb koftas, yoghurt sauce and salad on the table with the wraps and optional pickled chillies and red onions. Assemble the wraps, and enjoy.
- Do not use olive oil. It has a lower burn point than other types of oil and will not withstand the heat needed to fry the koftas.
- You might need to do this in batches if you do not have a large frying pan. Avoid overcrowding the pan.
- Lamb koftas are cooked when the internal temperature reaches 72C or 162F. You can also check by cutting into one. If the lamb is no longer pink in the middle and hot to touch, then it's ready to go.
- Category: Lamb
- Method: stove-top
- Cuisine: Middle Eastern
Keywords: Easy spiced lamb kofta wraps with salad and yogurt sauce