Bushra's Lamb Kofta Wraps with Garlic Yogurt
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Lamb Kofta Wraps
with Garlic Yogurt
Halal free-range ground lamb kofta seasoned with cumin, coriander, and fresh herbs, grilled until charred and juicy, wrapped in warm flatbread with cool garlic yogurt, shredded cabbage, and ripe tomato.
Ground lamb has a natural richness and slightly gamey depth that makes it the ideal kofta meat — it's bold enough to carry a full spice blend without being overwhelmed, and its fat content keeps the kofta moist and juicy all the way through a hard grill. The wrap format is the perfect delivery system: warm flatbread acts as a soft, pillowy contrast to the charred exterior of the kofta, while the garlic yogurt cools everything down and the crisp vegetables add freshness and crunch to every bite.
We use Thomas Farms halal free-range ground lamb — the free-range raising produces a noticeably cleaner, more complex flavor than conventional lamb. The 16oz pack gives you 8 generous skewers, enough to fill 4 large wraps with plenty of kofta in each one.
Lamb kofta vs beef kofta — what changes: Ground lamb has more fat than lean ground beef, which means the chill step is even more important — cold fat grips the skewer. The spice blend here is slightly lighter on cinnamon and heavier on cumin and fresh mint to complement lamb's natural flavor rather than compete with it.
Ingredients
For the lamb kofta
- 16 oz packThomas Farms halal free-range ground lamb
- 1 smallOnion, grated and squeezed completely dry
- 3 clovesGarlic, finely grated
- 3 tbspFresh mint, finely chopped
- 2 tbspFresh parsley, finely chopped
- 1½ tspGround cumin
- 1 tspGround coriander
- ½ tspSmoked paprika
- ¼ tspGround cinnamon
- ¼ tspCayenne pepper
- 1 tspSalt
- ½ tspBlack pepper
Squeeze the onion absolutely dry: Grated onion carries water that makes the mixture too wet to stay on the skewer. Wring in a clean kitchen towel until no more liquid comes out — this step is the difference between kofta that holds and kofta that slides off.
Garlic yogurt sauce
- ¾ cupFull-fat Greek yogurt
- 2 clovesGarlic, finely grated
- 1 tbspFresh lemon juice
- 1 tbspOlive oil
- 1 tbspFresh mint, chopped
- ½ tspSalt
For the wraps
- 4 largeFlatbreads or lavash, warmed
- 1 cupShredded cabbage or iceberg lettuce
- 2Tomatoes, thinly sliced
- ½Red onion, thinly sliced
- 1Lemon, cut into wedges
- HandfulFresh flat-leaf parsley
Make the garlic yogurt first: It improves significantly after 20–30 minutes as the raw garlic mellows into the yogurt. Keep cold until serving — the contrast of hot kofta and cold yogurt is central to the experience.
Instructions
Phase 1 — Mix and chill
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1
Make the garlic yogurt
Combine yogurt, grated garlic, lemon juice, olive oil, mint, and salt. Stir until smooth. Taste and adjust — it should be bright, garlicky, and cooling. Refrigerate while you prepare the kofta.
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2
Mix the kofta
Combine ground lamb, squeezed-dry onion, garlic, mint, parsley, and all spices in a large bowl. Mix firmly with your hands until completely uniform — the mixture should feel cohesive and slightly sticky. Do not overmix — stop the moment everything is incorporated or the texture turns dense.
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3
Shape and refrigerate for 30 minutes
Divide into 8 equal portions. Press each firmly around a flat metal skewer into a sausage shape 5–6 inches long. Place on a tray, cover, and refrigerate for 30 minutes. Cold fat anchors the kofta to the skewer — skipping the chill step is the most common reason kofta falls apart on the grill.
Phase 2 — Grill and wrap
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4
Grill over medium-high heat
Preheat the grill to medium-high and oil the grates well. Place kofta on the grill and do not move for the first 3 minutes — the crust needs to set before turning. Cook 3–4 minutes per side, turning carefully, until evenly charred on all sides and internal temperature reaches 165°F (74°C). Total time: 10–12 minutes.
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5
Assemble the wraps and serve immediately
Lay a warm flatbread flat. Spread garlic yogurt in a generous stripe down the center. Layer shredded cabbage, sliced tomato, and red onion. Lay 2 kofta skewers on top and slide the meat off. Scatter fresh parsley over everything and squeeze a wedge of lemon over the top. Roll tightly and serve immediately — the wrap softens fast once assembled.
How to build the perfect kofta wrap
Serving suggestions
Variations
🌶️ Harissa swirl
Swirl 1 tsp harissa paste into the garlic yogurt before spreading. Adds a smoky heat that pairs beautifully with the lamb spice blend.
🥗 Kofta bowl
Skip the wrap. Serve kofta over couscous with roasted cherry tomatoes, cucumber, and a generous drizzle of garlic yogurt. Complete meal, no flatbread needed.
🧀 Add feta
Crumble feta into the wrap along with the tomatoes. The salty, crumbly cheese adds richness and a briny note that works beautifully with the lamb.
🍳 Pan-fried patties
Shape into flat oval patties instead of skewers. Pan-fry in cast iron 3–4 minutes per side. Same flavors in a sandwich-friendly format.
🌿 Za'atar version
Replace the cumin and coriander with 2 tsp za'atar in the kofta mix. The sesame, sumac, and thyme blend gives a distinctly Levantine character.
🫙 Meal prep
Cooked kofta keeps 4 days refrigerated. Reheat in a hot skillet for 2 minutes per side. Assemble wraps fresh each time — the components keep separately all week.
Storage
Cooked kofta
Keeps 4 days refrigerated. Reheat in a hot skillet, 2 minutes per side. The crust revives well with direct heat.
Freeze raw
Freeze shaped uncooked kofta on a tray, then bag. Cook from frozen, adding 4–5 extra minutes total cook time.
Garlic yogurt
Keeps 5 days refrigerated. Flavors deepen further overnight — make a double batch and use all week as a dip or dressing.
Nutrition (per serving, approx.)
* Estimates per serving (1 large wrap with 2 kofta) based on 4 servings including flatbread and sauce.
Made these lamb kofta wraps?
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