Grilled Lamb Kofta Wraps with Mint Yogurt

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Lamb kofta is one of those dishes where the spice blend does most of the work. Ground lamb is fatty enough to stay moist on a hot grill, and cumin, coriander, cinnamon, and a pinch of cayenne give it a warm depth that beef can’t quite match — the same bold Middle Eastern flavor you get with pomegranate-glazed lamb chops.

The mint yogurt is not a garnish. It’s a functional counterbalance – cool, acidic, and herby enough to cut through the richness of the lamb. I add a squeeze of lemon and a small clove of garlic to make it sharp rather than flat.

These wraps come together in about 40 minutes, start to finish. The kofta mixture benefits from a short rest in the fridge, which firms it up and helps it hold on the skewer. You can prep the meat mixture and the yogurt sauce up to a day ahead, so the actual cooking is fast.

Flatbread, shredded lettuce, thinly sliced tomato, and quick-pickled red onion round out the wrap. It eats like a full meal.

Why You’ll Love This Recipe

• Full meal from grill to table in 40 minutes
• Mint yogurt sauce made in 5 minutes flat
• Kofta mixture preps a full day ahead
• High-protein and genuinely satisfying without feeling heavy

Ingredient Notes

• ground lamb: Use lamb with around 20% fat – leaner blends dry out on the grill. Ground beef or a 50/50 lamb-beef mix works if lamb is unavailable.
• ground cumin: Freshly toasted and ground cumin gives noticeably more aroma than pre-ground. Either works, but toast it if you have the time.
• ground cinnamon: Just a quarter teaspoon adds warmth without tasting sweet. Don’t skip it – it’s part of what makes kofta taste like kofta.
• fresh flat-leaf parsley: Adds moisture and a slightly bitter note that balances the warm spices. Cilantro is a reasonable swap if you prefer it.
• Greek yogurt: Full-fat Greek yogurt makes the sauce thick enough to coat without running. Low-fat works but the sauce will be looser and slightly more sour.
• flatbread or pita: Warm the flatbread directly over a gas flame or dry skillet for 30 seconds per side – it makes a real difference in texture and pliability.

Grilled Lamb Kofta Wraps with Mint Yogurt

Spiced ground lamb shaped onto skewers, grilled over high heat, and served in flatbread with mint yogurt and crisp vegetables.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Calories: 610

Ingredients Method Notes

Ingredients

  

Lamb Kofta

• 500 g ground lamb (20% fat)
• 1 small brown onion, grated squeeze out excess liquid after grating
• 3 garlic cloves, minced
• 3 tbsp fresh flat-leaf parsley, finely chopped
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• 0.25 tsp ground cinnamon
• 0.25 tsp cayenne pepper adjust to taste
• 0.5 tsp smoked paprika
• 1 tsp fine salt
• 0.5 tsp black pepper, freshly ground

Mint Yogurt Sauce

• 200 g full-fat Greek yogurt
• 3 tbsp fresh mint leaves, finely chopped
• 1 small garlic clove, minced
• 1 tbsp lemon juice about half a lemon
• 0.25 tsp fine salt
• 1 tsp olive oil to finish

Quick-Pickled Red Onion

• 1 small red onion, thinly sliced
• 2 tbsp red wine vinegar
• 1 pinch fine salt

To Assemble

• 4 pieces flatbread or pita warmed before serving
• 2 cups romaine lettuce, shredded
• 2 medium tomato, thinly sliced
• 0.5 cucumber, thinly sliced
• 4 lemon wedges, to serve

Method

 

Make the Mint Yogurt and Pickled Onion

1. Combine Greek yogurt, chopped mint, minced garlic, lemon juice, and salt in a small bowl. Stir well, drizzle with olive oil, and refrigerate until needed.
2. Toss sliced red onion with red wine vinegar and a pinch of salt in a small bowl. Set aside at room temperature for at least 10 minutes - the onion will soften and turn pink.

Mix and Shape the Kofta

1. Combine ground lamb, grated onion (squeezed dry), minced garlic, parsley, cumin, coriander, cinnamon, cayenne, smoked paprika, salt, and black pepper in a large bowl. Mix with your hands until just combined - do not overwork the meat.
2. Pinch off a small piece of the mixture and cook it briefly in a dry skillet. Taste and adjust salt or spice if needed.
3. Divide the mixture into 8 equal portions. Shape each portion into a log around a skewer, pressing firmly so it adheres. The kofta should be about 12 cm long and 3 cm wide.
4. Place shaped kofta on a baking sheet and refrigerate for 20 minutes. This firms the mixture and helps it hold on the grill.

Grill the Kofta

1. Heat an outdoor grill or cast-iron grill pan over high heat. Brush the grates or pan surface with oil.
2. Place kofta on the grill and cook without moving for 3 to 4 minutes, until a dark crust forms underneath. Rotate and cook for another 3 to 4 minutes on the second side.
3. Turn once more and cook for 2 to 3 minutes until cooked through. An instant-read thermometer should read 70 C / 160 F at the center.
4. Transfer kofta to a plate and rest for 3 minutes.

Warm the Flatbread and Assemble

1. Warm flatbread directly over a gas flame or in a dry skillet for 30 seconds per side until pliable and lightly charred.
2. Spread a generous spoonful of mint yogurt down the center of each flatbread. Layer shredded lettuce, sliced tomato, cucumber, and pickled red onion on top.
3. Slide 2 kofta off the skewers onto each wrap. Squeeze a lemon wedge over and fold the flatbread around the filling. Serve immediately.

Notes

If using wooden skewers, soak them in cold water for 30 minutes before grilling to prevent scorching. Metal skewers are more reliable for kofta because the flat or twisted shape grips the meat better.

Tips for Success

• Chill the shaped kofta on a tray for at least 20 minutes before grilling so they hold together on the skewer.
• Oil the grill grates thoroughly just before cooking to prevent the kofta from sticking and tearing.
• Grill over high, direct heat and resist moving the kofta for the first 3 minutes – let a crust form before rotating.
• Mix the yogurt sauce at least 10 minutes before serving so the garlic and lemon flavor has time to develop.
• Quick-pickle the red onion in red wine vinegar with a pinch of salt while the kofta rests – 10 minutes is enough to soften the bite.

Variations

• Swap lamb for ground turkey and add a tablespoon of olive oil to compensate for the lower fat content.
• Make it a bowl instead of a wrap: serve kofta over herbed rice with the mint yogurt and pickled vegetables on the side.
• Add a tablespoon of harissa paste to the kofta mixture for a North African-style heat and smokier color.

Storage and Reheating

Cooked kofta keeps in an airtight container in the fridge for up to 3 days. Store the mint yogurt separately and keep it refrigerated for up to 4 days.

To reheat, place kofta on a baking sheet in a 180 C / 350 F oven for 8 to 10 minutes, or reheat in a dry skillet over medium heat, turning once, until hot through. Microwaving works in a pinch but softens the crust.

Uncooked kofta shapes freeze well. Arrange on a parchment-lined tray, freeze until solid, then transfer to a zip-lock bag. Cook from frozen on the grill over medium heat, adding 4 to 5 extra minutes.

Serving Suggestions

Lay everything out on the table and let people build their own wraps. Set out the warm flatbread, mint yogurt, shredded romaine, sliced tomato, pickled red onion, and a bowl of sliced cucumber. A small dish of harissa on the side works for anyone who wants more heat, much like the bold paste used in harissa roasted chicken thighs.

For a more structured plate, serve two kofta over a generous spoonful of mint yogurt with a side of tabbouleh or a simple fattoush salad. A wedge of lemon on the plate is not optional.

These wraps pair well with a cold lager, a glass of dry rosé, or sparkling water with cucumber and mint. If you’re feeding a crowd, a batch of hummus and warm pita alongside the wraps rounds out the spread without much extra work.

FAQ

Why do my lamb kofta fall apart on the grill?

The most common reason is skipping the chilling step. After shaping, refrigerate the kofta for at least 20 minutes so the fat firms up and the mixture binds. Also avoid overworking the meat mixture – mix just until combined.

Can I use dried mint instead of fresh in the yogurt sauce?

Fresh mint gives a brighter, cleaner flavor. Dried mint has a dustier, more concentrated taste – use half the amount and stir it in, but expect a noticeably different result.

Can I make the lamb kofta mixture the night before?

Yes, and it actually improves the flavor. Mix and season the lamb, cover tightly, and refrigerate overnight. Shape onto skewers and grill straight from the fridge the next day.

What goes well inside a lamb kofta wrap besides lettuce and tomato?

Pickled red onion, thinly sliced cucumber, and a few sprigs of fresh parsley or cilantro all work well, and a spoonful of the warm spiced lamb filling from a tagine makes a surprisingly good addition too. Roasted red peppers or a spoonful of hummus inside the wrap are also good additions.

Are grilled lamb kofta wraps gluten-free?

The kofta mixture itself is gluten-free as long as you skip any breadcrumb additions some recipes include. The wrap is not gluten-free unless you use certified gluten-free flatbread or serve the kofta as a bowl over rice.

What is the difference between lamb kofta and a lamb kebab?

Kofta is made from ground or minced meat mixed with spices and herbs, shaped directly onto a skewer. A kebab typically refers to cubed whole pieces of meat threaded onto a skewer and grilled. The texture and spice distribution are quite different.