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Easy Lamb Kofta Wraps served with yogurt dressing and a side salad
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Easy Lamb Kofta Wraps with yogurt sauce

A quick easy recipe for tasty wraps filled with juicy spiced lamb koftas, cool garlicky yogurt sauce and crunchy, fresh, minty salad.
Prep Time30 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Middle Eastern
Servings: 4 people
Calories: 647kcal
Author: Helen

Ingredients

Yogurt sauce:

  • ½ cup Greek yogurt
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon sugar
  • ¼ teaspoon black pepper

Salad and dressing:

  • 3 cups salad for example lettuce, tomato, radish, red onion, grated carrot
  • 3 tablespoon fresh mint finely chopped
  • 1 tablespoon lemon juice approx ½ lemon
  • 1.5 tablespoon olive oil
  • 1 teaspoon honey
  • ¼ teaspoon salt

Lamb koftas:

  • 18 oz lamb mince
  • 2.5 tablespoon fresh parsley finely chopped
  • 2.5 tablespoon fresh mint finely chopped
  • 3 cloves garlic crushed
  • ¼ cup breadcrumbs
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon neutral oil canola, groundnut or sunflower oil Note 1

To serve:

  • 4 wraps or flatbreads

Optional:

  • Pickled chillies
  • Pickled red onion
  • Sriracha sauce
US Customary - Metric

Instructions

  • 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.

Notes

  1. 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.
  2. You might need to do this in batches if you do not have a large frying pan. Avoid overcrowding the pan.
  3. 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.

Nutrition

Serving: 1 serving | Calories: 647kcal | Carbohydrates: 34g | Protein: 29g | Fat: 43g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.02g | Cholesterol: 94mg | Sodium: 1230mg | Potassium: 531mg | Fiber: 3g | Sugar: 3g | Vitamin A: 870IU | Vitamin C: 12mg | Calcium: 159mg | Iron: 4mg