Delicious lamb kofta wraps, with zingy tzatziki, and crunchy salad all wrapped in a fresh yoghurt flatbread. These easy Middle Eastern wraps are the perfect family weeknight dinner.
A chef-inspired dish, it is packed full of delicious flavours and textures! We share ideas to simplify the recipe for a weekday meal or add some extra gourmet elements for slower weekend cooking. Just like our Middle Eastern meatballs, this dish is perfect for a family dinner or entertaining friends.
Why you will love these lamb kofta wraps
- Quick and easy - A simple recipe that is quick to make, perfect for weeknights.
- Meal prep - A great recipe for meal prep, there are a few elements that can be prepped ahead. Helping you get dinner from the kitchen to your table in no time at all.
- Versatile family dinner - Serve with a variety of filling options and let everyone build a lamb kofta wrap to suit their taste. A great option to meet everyones needs, even your pickiest eater!
- Chef-inspired recipe - created by Chef Shane the Middle Eastern flavours in this dish are simply delicious!
And if you love these lamb kofta wraps, make sure to check out our Venison koftas too!
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Ingredients
For the lamb koftas:
- Ground 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
Tzatziki:
- Greek yoghurt
- Cucumber - English telegraph variety
- Fresh mint leaves
- Lemon
- A pinch of salt
To garnish:
We love topping our lamb kofta wraps with a mix of
- Sliced red onion
- Olives
- 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.
Related recipes.
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!
Step by step instructions
1. Make the lamb koftas
- If using wooden skewers soak them in water for 30 minutes before prepping the koftas.
- In a large mixing bowl, add the kofta spice mix then the lamb mince and combine 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.
2. How to cook the lamb koftas
Perfect for grilling on the barbecue and so simple!
- To cook place the koftas on a hot grill and allow to cook for a few minutes on each side, until cooked through. A little charring adds delicious flavour but turn often to prevent them from burning.
- Cooking times will vary depending on the thickness of your koftas and the temperature of your grill. The USDA recommends cooking ground lamb mixtures to an internal temperature of 71.1° C (160°F) using a food thermometer.
- For alternative cooking methods, these koftas can also be cooked indoors on a griddle or frying pan.
Storage and reheating
To store: Leftover lamb koftas can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Thaw out koftas overnight in the fridge before reheating.
To reheat: Koftas can be reheated in the microwave or oven. Be sure to cover them to stop them from drying out and they need to reach an internal temperature of 74° C 165° F as measured with a food thermometer. Reheating in the microwave can cause uneven hotspots so check the temperature in a few different places to ensure it is heated through.
Tips from the chef
- 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.
Meal prep
Lamb kofta wraps are great for meal prep and there are a number of ways to prep this dish in advance.
- Lamb koftas - can be prepped the day before and stored (well covered) in the fridge overnight before cooking as per our instructions.
- Cooked koftas - can be stored and reheated as per our notes in the 'storage and reheating' notes above.
- Tzatziki - can be made in advance and kept in a sealed container in the fridge for up to ⅔ days. If you make this in advance we recommend making extra as it's a great go-to salad dressing to have ready in your fridge.
- Flatbread - For a quick and easy weekday dinner, you can simplify this recipe by using store-bought flatbread or pita bread.
What to serve with lamb koftas
- Fresh flatbread for wrapping your koftas.
- A yoghurt dressing like our tzatziki recipe or a simple lemon or garlic yoghurt work as well.
- Hummus
- Couscous - try our Middle Eastern couscous salad for a tasty combination!
- Tabbouleh - like the recipe we share here with our Middle Eastern meatballs with tabbouleh.
- Grilled or roasted vegetables - like our butternut squash and feta salad.
- Greek salad - for a more Mediterranean flavour.
To elevate the dish
If you have a little extra time and want to wow your family and friends there are a few ways to elevate this dish. Try making your own yoghurt flatbread and for a next-level flavour pairing, we highly recommend adding our smoky eggplant element to your wrap. See our recipe card below for full ingredients and instructions.
These lamb kofta wraps are a simple yet flavorful meal that you’ll want to add to your regular rotation. With tender, spiced lamb koftas paired with tangy yogurt sauce and fresh salad ingredients, every bite is a satisfying combination of textures and tastes. Whether you're serving them up for a casual family dinner or a crowd-pleasing gathering, this recipe is sure to be a hit. Give it a try, and enjoy a taste of the Middle East from your own kitchen!
Did you try the dish? Please leave a rating and review below. And if you have any questions about the recipe, feel free to ask us in the comment section below.
Happy cooking!
Recipe
Lamb kofta wraps
Ingredients
- 500 g Ground lamb mince
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
Tzatziki
- 200 ml Greek yoghurt
- ½ Cucumber (grated)
- 10 Fresh mint leaves (finely chopped)
- 1 Lemon (zest and juice)
- Pinch of Salt
Homemade flatbread (or replace with store bought flatbread/ pita bread)
- 350 g Self raising flour
- 350 g Greek yoghurt (unsweetened)
- ½ teaspoon Baking powder
- Small bunch Fresh coriander / cilantro (finely chopped)
- Pinch Salt and pepper
To garnish
- Red onion Sliced
- Olives We prefer kalamata
- Tomato Chopped
- Radish Sliced
- Spring onions / scallions Sliced
Smoky eggplant (optional but highly recommended!)
- 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
Instructions
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 your grill or pan 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.Cooked lamb mince should have an internal temperature of 71.1° C (160°F) using a food thermometer.
Tzatziki:
- 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.
To serve:
- A great dish for serving platter style, letting everyone create their own. Enjoy!
Leave your reviews, comments and questions below.