Middle Eastern spiced lamb koftas, served with zingy tzatziki, crunchy salad and all wrapped in a fresh yoghurt flatbread. This chef-inspired dish is packed full of delicious flavours and textures! Perfect for summer grilling and entertaining friends. And if you love these lamb kofta wraps, make sure to check out our Venison koftas too!
Now, let's get cooking.
These grilled lamb kofta wraps are so simple to whip up and many elements can be prepared ahead, giving you more time to hang out with your family and friends. We love serving this dish platter style and just letting everyone tuck in.
Perfect for cooking outdoors and grilling on the barbecue or if the weather's not so good cook inside using a griddle or frying pan.
For a quick and easy weekday dinner, you can simplify this recipe by using store-bought flatbread or pita bread.
For the lamb koftas:
- Lamb mince - don't use lean mince for this recipe as the fat helps bind the koftas together.
- Ground cumin
- Ground coriander
- ground paprika
- Ground cinnamon
- Chilli flakes
- A good pinch of salt and pepper
- Greek yoghurt
- Cucumber - English telegraph variety
- Fresh mint leaves
- A pinch of salt
We love topping our lamb kofta wraps with a mix of
- Sliced red onion
- Chopped tomatoes
- Sliced radish
- Sliced spring onions / scallions
Serve with our homemade yoghurt flatbread (or store bought flatbread) and optional but delicious smoky eggplant (aubergine).
See the recipe card below for quantities.
For more great summer lamb recipes check out our grilled Moroccan lamb salad or pulled lamb taco recipes. Or for a melt-in-your-mouth, flavoursome pork dish our slow-cooked bbq Asian pork recipe is always going to be a crowd pleaser!
How to make lamb koftas
- Place the lamb mince and spices into a large mixing bowl and mix well.
- Portion the mixture into 10 equal balls.
- Shape each ball onto a skewer making a sausage like shape, leaving enough space on the skewer to act as a handle while cooking. (See our image above for reference).
- Place onto a sheet of baking paper and allow to chill in the fridge.
How to cook lamb koftas
Perfect for grilling on the barbecue, koftas can also be cooked on a griddle or frying pan. To cook place the koftas on a hot grill (or whatever you use) and allow to cook for a few minutes on each side, until cooked through. A little charring adds flavour but turn the skewers regularly to avoid them from burning. It really is that simple!
Our yoghurt flatbreads are so delicious and really are simple to make. If you love making bread at home this is a great go-to recipe.
To make simply: mix the ingredients together using a knife until just combined. Form a ball with the dough and knead for a minute. Don't over-mix the dough or you will end up with tough bread. Allow to rest, then divide into 10 balls.
Roll each ball out to 2-3 mm thickness, dusting with a little flour as you work.
Heat the barbecue, griddle or frying pan to medium heat. And cook each flatbread for a few minutes on each side. Be careful not to overcook them or they will dry out. Stack them between a clean tea towel to keep warm before serving.
How to make tzatziki
This yoghurt sauce/ dressing is super versatile, and any leftovers are delicious with chicken, fish or salads. So simple to make just mix all the ingredients together well and store in an airtight container in the fridge until required. When stored correctly Tzatziki will stay fresh in the fridge for up to ¾ days.
- Soak wooden skewers: If you are using wooden skewers, soak them in water for at least 30 minutes prior to making your koftas to prevent the sticks from burning while cooking.
- Don't use lean mince for making koftas, as the fat content helps bind the meat together.
- Allow the koftas time to chill in the fridge It's an important step to help them stay juicy and maintain their shape while cooking.
We love dishes that can be prepped ahead and there are so many elements of this recipe that can be made in advance.
The tzatziki can be made the morning or even the night before and kept covered in the fridge. The lamb koftas can be shaped and left to chill in the fridge until required. And all the garnishes can be prepped and stored in the fridge until you're ready to serve.
We do recommend cooking the flatbread fresh but these can be made and then kept under a clean tea towel for a short time while you grill the koftas.
We love these lamb koftas served with our freshly made yoghurt flatbread, tzatziki and fresh garnishes. We also highly recommend serving alongside our smoky eggplant, for next level flavour pairings!
Lamb kofta wraps are such a tasty dish to enjoy with family and friends.
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Our goal is to share simple, tasty dishes created by Chef Shane and partner, Sara. Using Shane's understanding of flavours and knowledge of food, to teach and inspire you to create delicious food everyday and gain a new level of confidence in the kitchen. Sara understands what it's like preparing weekly dinners for a busy family of five and likes to create dishes that are easy, full of flavour, that the whole family will enjoy.
Lamb kofta wraps
- 500 g Lamb mince (ground lamb) (1.1 lbs)
Kofta spice mix
- 2 teaspoon Ground cumin
- 2 teaspoon Ground coriander
- 1 ½ teaspoon Ground paprika
- ½ teaspoon Ground cinnamon
- ½ teaspoon Chilli flakes
- A good pinch Salt and pepper
- 200 ml Greek yoghurt (6.8 fl oz)
- ½ Cucumber (grated)
- 10 Fresh mint leaves (finely chopped)
- 1 Lemon (zest and juice)
- Pinch of Salt
- 350 g Self raising flour (12.3 oz)
- 350 g Greek yoghurt (unsweetened) (12.3 oz)
- ½ teaspoon Baking powder
- Small bunch Fresh coriander / cilantro (finely chopped)
- Pinch Salt and pepper
- Red onion Sliced
- Olives Kalamata
- Tomato Chopped
- Radish Sliced
- Spring onions / scallions Sliced
Smoky eggplant (optional but delicious!)
- 1 Eggplant / Aubergine
- 1 tablespoon Tahini paste
- ½ teaspoon Ground coriander
- ½ Lemon (Juice only)
- 2 tablespoon Olive oil
- Small bunch Parsley (chopped)
- Salt To taste
To make the koftas:
- Place 10 bamboo skewers into a dish, cover with hot water, and soak for 30 minutes. (This will stop them from burning during cooking)
- Place your mince in a large mixing bowl, add the other spice mix ingredients and mix well.
- Portion the mince mix into 10 equal balls and shape around each skewer to form a sausage like shape on half of the skewer.
- Once you have done all 10 skewers, place them onto a sheet of baking paper and into the fridge to chill. (See note 1).
To cook the koftas:
- Heat a griddle pan or bbq until hot. Place the koftas on the hot grill and cook for a few minutes on each side, until cooked through. Turn regularly to avoid burning.
- Add the yoghurt, grated cucumber, lemon juice & zest, finely chopped mint and a pinch of salt into a bowl.
- Mix well and keep covered in the fridge, until ready to serve. (See note 2)
Homemade flatbread: (See note 3)
- Add the flour, baking powder, chopped coriander, salt and Greek yoghurt into a bowl. Mix with a knife until the ingredients are just combined.
- Use your hands to form the dough into a ball and knead lightly for about a minute. (See note 4)
- Cover the dough with plastic wrap and set aside for 20 minutes.
- Once rested, portion the dough into 10 equal balls.
- Heat a griddle pan, frying pan or barbecue grill to medium heat.
- Roll out each dough ball into a circle shape, thickness about 2-3 mm, dusting with flour as you work so it doesn't stick to the bench.
- Cook the flatbread for about 2 minutes on each side. Once cooked place under a clean cloth to keep warm. Continue until all the flatbread is cooked.
For the garnishes:
- Prep the garnish ingredients, and place in small bowls ready to serve alongside the koftas and wraps.
Smoky eggplant: (optional)
- Char the eggplant on the bbq or over a naked flame until soft.
- Cut in half, scoop out the soft flesh and roughly chop. Discard the charred skin.
- Add the rest of the ingredients and mix well. Cover till ready to serve.
- A great dish for serving platter style, letting everyone create their own. Enjoy!