Lamb Kofte Wrap Recipe

Mix kofte ingredients

In a large bowl combine the ground lamb, grated/minced red onion, chopped parsley and mint, minced garlic, ground cumin, ground coriander, cinnamon, smoked paprika, salt and black pepper. Use your hands to mix until evenly combined — do not overwork; mix just until homogeneous.

Chill (optional)

Cover and refrigerate the mixture for 20–30 minutes to firm up and allow flavors to meld. This step helps with shaping but can be skipped if short on time.

Shape kofte

Divide the mixture into 8 equal portions (about 2 ounces / 55 g each). Shape each portion into a slightly flattened sausage or oblong patty about 4 inches long and 1 inch thick. Keep them uniform so they cook evenly.

Cook kofte

Heat a large nonstick skillet or grill pan over medium-high heat and add 1 tablespoon olive oil. When hot, add kofte in a single layer without crowding. Cook 3–4 minutes per side, turning once, until well browned and cooked through (internal temperature 160°F / 71°C). If using a grill, brush with oil and grill 3–4 minutes per side. Transfer cooked kofte to a plate and tent with foil to keep warm while you finish other components.

While the kofte cooks, assemble the salad. In a bowl combine mixed salad leaves, sliced tomato, cucumber, thinly sliced red onion and chopped parsley. Drizzle with 1 tablespoon olive oil and 1 tablespoon lemon juice, season with 1/4 teaspoon salt and 1/4 teaspoon black pepper, and toss gently to combine. Taste and adjust seasoning.

Prepare sauce

In a small bowl combine the plain yogurt, tahini (if using), minced garlic, 1 teaspoon lemon juice, and 1/4 teaspoon salt. Whisk until smooth. Add up to 1 teaspoon water to reach a spoonable but pourable consistency. Taste and adjust lemon or salt as desired.

Warm tortillas

Warm the flour tortillas for about 20–30 seconds per side in a dry skillet over medium heat, or wrap in foil and warm in a 300°F (150°C) oven for 5–10 minutes. Keeping them warm makes rolling easier.

Assemble wraps: Spread a spoonful (about 1 tablespoon) of the yogurt sauce down the center of each warm tortilla. Place a portion of the mixed salad (about 3/4 cup) over the sauce, then add 2 cooked kofte per wrap (or 3 smaller pieces), and top with extra parsley and a squeeze of lemon if desired.

Roll: Fold the bottom edge up over the filling, then fold the sides in and roll tightly to enclose. If serving immediately, wrap in parchment or foil to hold shape. Repeat with remaining tortillas and ingredients.

Chips/fries: While assembling, heat or cook the potato chips or fries according to package directions or deep-fry/air-fry oven-bake your fries until crisp. Portion about 4 oz (115 g) per serving.

Plate and garnish: Place the wrapped kofte on a plate with chips on the side. Garnish with extra parsley and lemon wedges. Serve extra yogurt sauce on the side for dipping.