Eid Pomegranate-Glazed Lamb Kofta Wrap

Name: Eid Pomegranate-Glazed Lamb Kofta Wrap
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 1½ lb (680 g) ground lamb, cold; ½ medium (90 g) yellow onion, minced fine; ⅓ cup (15 g) fresh flat-leaf parsley, finely chopped; 2 tbsp (8 g) fresh mint leaves, finely chopped; 1½ tsp (3 g) ground cumin; 1 tsp (2 g) ground coriander; ¼ tsp (½ g) ground cinnamon; ¼ tsp (½ g) cayenne pepper; ¾ tsp (4 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; ⅓ cup (30 g) panko breadcrumbs; 1 whole (50 g) large egg, lightly beaten; 1 cup (240 ml) unsweetened pomegranate juice; 2 tbsp (30 g) honey; 1 tbsp (15 ml) balsamic vinegar; ¼ tsp (½ g) ground cinnamon; ⅛ tsp (¾ g) kosher salt; 4 whole (280 g) large pita bread, warm; ¾ cup (180 g) plain Greek yogurt (full-fat or 2%); 1 medium (200 g) cucumber, diced; 1 large (220 g) tomato, diced; ¼ cup (10 g) fresh cilantro leaves, roughly chopped (optional); ⅓ cup (75 g) pomegranate seeds (arils) (optional); 1 tbsp (15 ml) extra-virgin olive oil

From the MyKitchenBank Kitchen

Aromatic ground lamb skewers with warm spices, glazed with a tangy pomegranate reduction and wrapped in soft pita with fresh herbs, yogurt, and crisp vegetables. A festive centerpiece that brings together Turkish flavors for holiday gatherings.

Prep: 25 min
Cook: 18 min
Wait: 38 min
Total: 1 hr 21 min
Makes: 4 wraps (8 kofta skewers)

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Ingredients

4 servings

For the kofta
1½ lb (680 g) ground lamb, cold
½ medium (90 g) yellow onion, minced fine
⅓ cup (15 g) fresh flat-leaf parsley, finely chopped
2 tbsp (8 g) fresh mint leaves, finely chopped
1½ tsp (3 g) ground cumin
1 tsp (2 g) ground coriander
¼ tsp (0.5 g) ground cinnamon
¼ tsp (0.5 g) cayenne pepper
¾ tsp (4 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
⅓ cup (30 g) panko breadcrumbs
1 whole (50 g) large egg, lightly beaten
For the glaze
1 cup (240 ml) unsweetened pomegranate juice
2 tbsp (30 g) honey
1 tbsp (15 ml) balsamic vinegar
¼ tsp (0.5 g) ground cinnamon
⅛ tsp (0.8 g) kosher salt
For serving
4 whole (280 g) large pita bread, warm
¾ cup (180 g) plain Greek yogurt (full-fat or 2%)
1 medium (200 g) cucumber, diced
1 large (220 g) tomato, diced
¼ cup (10 g) fresh cilantro leaves, roughly chopped (optional)
⅓ cup (75 g) pomegranate seeds (arils) (optional)
For cooking
1 tbsp (15 ml) extra-virgin olive oil

Equipment (11)

Medium saucepan
Small bowl
Large bowl
Wooden spoon
Charcoal or gas grill or grill pan (12-inch / 30 cm)
Instant-read thermometer
8 metal or soaked wooden skewers (10-inch / 25 cm)
Parchment paper
Cutting board
Sharp knife
Small serving bowls

Steps

Before you start

Soak 8 wooden skewers in water for 30 minutes to prevent charring
Have all ingredients prepped and within reach—kofta mixture firms best when cold
Preheat grill to medium-high (about 400°F / 200°C) just before cooking
Make the pomegranate glaze first so it cools while you shape the kofta

1
Make pomegranate glaze
- In a medium saucepan over medium heat, combine pomegranate juice, honey, balsamic vinegar, cinnamon, and salt.
- Bring to a gentle simmer, stirring occasionally.
- Reduce heat to medium-low and let simmer uncovered for 12–15 minutes, until the liquid is reduced by half and becomes syrupy—you should have about ½ cup (120 ml).
- It will thicken further as it cools.
- Remove from heat and set aside to cool for at least 10 minutes before using.
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Ready when: Liquid is reduced by half and coats the back of a spoon
Tip: Use unsweetened pomegranate juice, not cocktail mix, for balance. Don't skip the reduction—a thin glaze won't cling to the kofta.
2
Mix kofta spice blend
- In a small bowl, whisk together cumin, coriander, cinnamon, cayenne, salt, and black pepper.
- Set aside.
3
Prepare lamb mixture
- In a large bowl, combine cold ground lamb, minced onion, chopped parsley, chopped mint, and the spice blend.
- Add panko breadcrumbs and beaten egg.
- Using your hands (wet hands work better), gently mix until just combined—do not overwork the mixture or the kofta will be dense.
- The mixture should hold together but remain loose and tender.
- Divide into 8 equal portions and refrigerate for 15 minutes.
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Ready when: Mixture holds together when gently pressed but remains tender
Tip: Cold meat and wet hands prevent sticking and overworking. Do not squeeze or compress—gentle folding keeps the texture light and juicy.
4
Shape kofta onto skewers
- Working one portion at a time, wet your hands and gently press and mold the mixture onto a soaked wooden or metal skewer, forming a long, even cylinder about 5 inches (12 cm) long.
- The shape should be snug on the skewer but not compressed.
- Repeat with remaining portions to create 8 kofta.
- Place shaped kofta on a parchment-lined plate and refrigerate until ready to grill (up to 4 hours).
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Ready when: Kofta is evenly shaped and holds on the skewer without gaps
Tip: If kofta keeps falling off, the mixture is too warm or too loose. Return to fridge for 10 minutes and try again. Wet hands prevent sticking.
5
Preheat grillOven 400°F / 205°C
- About 10 minutes before grilling, preheat a charcoal or gas grill to medium-high heat (about 400°F / 200°C).
- Oil the grate lightly with a paper towel dipped in olive oil to prevent sticking.
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Ready when: Grate is hot enough that a drop of water sizzles immediately
Tip: If using a grill pan on the stovetop, heat it over medium-high on the burner for 5 minutes instead.
6
Grill kofta until cooked through
- Place kofta on the oiled grate, leaving about 2 inches (5 cm) between each.
- Grill for 3–4 minutes without moving, until the bottom develops a charred crust and releases easily.
- Turn and grill the second side for another 3–4 minutes.
- Continue rotating to grill all sides (about 8–10 minutes total) until the meat is cooked through.
- A thermometer inserted into the thickest part of the kofta must read 160°F (71°C), the safe internal temperature for ground lamb.
- The exterior should be deeply browned and lightly charred.
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Ready when: Kofta reaches an internal temperature of 160°F (71°C) and is deeply browned outside
Tip: Don't move the kofta too early—let them sit on the grate for a minute to develop a crust before turning. Use an instant-read thermometer to verify doneness; don't rely on appearance alone.
7
Brush with pomegranate glaze
- During the last 1–2 minutes of grilling, brush each kofta generously with the cooled pomegranate glaze.
- Turn to coat all sides.
- The glaze will caramelize slightly on the hot surface.
- Transfer finished kofta to a clean plate.
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Ready when: Glaze clings to kofta and develops a slight sticky shine
Tip: Add glaze only in the final minutes so it doesn't burn. If you add it too early, the kofta will blacken.
8
Warm and assemble pita wraps
- Warm the pita bread directly over the grill grate or in a dry skillet for about 30 seconds per side until soft and pliable.
- Lay each pita on a clean surface or cutting board.
- Spread about 2–3 tablespoons (30–45 g) of Greek yogurt down the center of each pita.
- Top with diced cucumber and tomato, then lay 2 warm kofta skewers on top (or remove them from the skewer and lay them flat).
- Drizzle with any remaining pomegranate glaze.
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Ready when: Pita is warm and flexible without being crispy
Tip: Warm the pita just before serving so it stays soft. If the kofta cools before you finish assembling, you can loosely tent them with foil.
9
Finish and serve
- Garnish each wrap with fresh cilantro and pomegranate seeds if using.
- Fold the pita loosely around the filling, or serve open-faced.
- Serve immediately while the kofta is still warm and the pita is soft.
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Tip: If serving more than 4 people, assemble wraps to order so they don't sit and become soggy. Have all toppings in separate bowls so guests can customize their own.

Good to know

Tips

Toast whole cumin and coriander seeds in a dry pan for 1–2 minutes before grinding if you want more aromatic spice flavor, though pre-ground spices work fine and are more convenient.
For a spicier kick, increase cayenne to ½ tsp or add a pinch of Aleppo pepper. For milder palates, reduce it to ⅛ tsp.
If you don't have a grill, cook kofta in a grill pan or cast-iron skillet over medium-high heat for 10–12 minutes, rotating every 2–3 minutes. The exterior won't char as beautifully, but the flavor and doneness will be similar.
Set up a toppings station with all vegetables, yogurt, and herbs in separate bowls so guests can build their own wraps and control the balance of flavors.

Make ahead

The kofta mixture can be made up to 4 hours ahead and refrigerated. The pomegranate glaze can be made up to 2 days ahead and stored in an airtight container in the refrigerator; reheat gently or bring to room temperature before using. Kofta are best grilled fresh, but cooked kofta can be wrapped and refrigerated for up to 2 days and gently reheated in a 350°F (175°C) oven for 8–10 minutes.

Storage & reheating

Store leftover cooked kofta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for 8–10 minutes or in a skillet over medium heat with a splash of water, covered, for 3–4 minutes. Leftover pomegranate glaze keeps refrigerated for 1 week. Pita and fresh vegetables are best used fresh.

Substitutions

ground lamb → ground beef or ground turkey. Ground beef will be richer; ground turkey will be leaner. Both must reach 160°F (71°C) internal temperature. Reduce the cooking time slightly for turkey as it dries out faster. Lamb is traditional for kofta.
unsweetened pomegranate juice → pomegranate molasses mixed with a little water (use 3–4 tbsp molasses + 3–4 tbsp water). Pomegranate molasses is more concentrated and tart, so use less and taste as you go. Skip the honey if using molasses, as it is already sweetened.
plain Greek yogurt (full-fat or 2%) → labneh or thick plain yogurt. Labneh is strained yogurt and will be slightly tangier. Plain yogurt works but may be thinner—drain it for 1 hour in a fine sieve if possible.
large pita bread → lavash, nan bread, or large flatbread. Any soft flatbread will work. Adjust warming time as needed—thicker breads may need longer.