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Lamb Kofta Wraps

The Quirky Foodster Team

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20 minutes (plus 30 minutes chilling)
Prep
12 minutes
Cook
4
Servings

Ingredients

  • 500 g (1.1 lb) halal minced lamb
  • 1 small onion, grated and squeezed of excess liquid
  • 3 garlic cloves, minced
  • 2 tbsp fresh parsley, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground allspice
  • 1/2 tsp ground cinnamon
  • 1/2 tsp chilli flakes
  • Salt and black pepper, to taste
  • 4 large flatbreads or pita
  • 200 g (3/4 cup) plain yoghurt
  • 1 garlic clove, crushed (for sauce)
  • 1 tbsp lemon juice
  • 1 cucumber, thinly sliced
  • 2 tomatoes, sliced
  • 1/2 red onion, thinly sliced
  • Pickled turnips or cucumbers, to serve (optional)

Method

  1. In a mixing bowl, combine the minced lamb, grated onion, garlic, parsley, cumin, allspice, cinnamon, chilli flakes, salt and pepper. Mix well with your hands.
  2. Cover and chill for 30 minutes to firm up the mixture.
  3. Divide into 8 portions and shape each around a skewer (or into oval patties if not using skewers).
  4. Heat a grill pan or barbecue to medium-high. Grill the kofta for 5-6 minutes per side, until charred outside and cooked through.
  5. Meanwhile, mix the yoghurt with crushed garlic and lemon juice to make the sauce.
  6. Warm the flatbreads. Fill each with kofta, cucumber, tomato, red onion and a generous spoonful of yoghurt sauce. Add pickles if using, then wrap and serve.

Introduction: Kofta — spiced minced meat shaped onto skewers or into patties — is found across the Middle East,
South Asia and the Balkans, each region adding its own spice blend. This Levantine-style lamb kofta uses
cumin, allspice and fresh herbs, grilled and wrapped in flatbread with a cooling yoghurt sauce. Kofta wraps
are a popular halal street lunch, sold from grills throughout Beirut, Amman and Damascus, and are equally
at home on a family dinner table.

Cultural Background: Kofta — spiced minced meat shaped onto skewers or into patties — is found across the Middle East,
South Asia and the Balkans, each region adding its own spice blend. This Levantine-style lamb kofta uses
cumin, allspice and fresh herbs, grilled and wrapped in flatbread with a cooling yoghurt sauce. Kofta wraps
are a popular halal street lunch, sold from grills throughout Beirut, Amman and Damascus, and are equally
at home on a family dinner table.

Tips: Squeezing excess liquid from the grated onion prevents the kofta from falling apart on the grill. Chilling the mixture before shaping helps the kofta hold together better while cooking. If using wooden skewers, soak them in water for 20 minutes first to prevent burning.

Variations: Use halal minced beef instead of lamb for a milder flavour. Add a pinch of ground coriander seed to the spice mix for extra warmth. Serve unwrapped over rice with a side salad instead of in flatbread.

Storage: Cooked kofta keep in an airtight container in the refrigerator for up to 3 days. Store sauce separately.

Reheating: Reheat kofta in a dry pan over medium heat for 3-4 minutes, turning occasionally, or in the microwave until
hot throughout.

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