Grilled Lamb Kofta Wraps with Mint Yogurt
WrapsMiddle EasternMedium

Grilled Lamb Kofta Wraps with Mint Yogurt

From the MyKitchenBank Kitchen

Juicy, herb-flecked lamb kofta are shaped on skewers, grilled until lightly charred, and tucked into warm flatbread with crisp vegetables and a cool garlicky mint yogurt sauce.

Prep
39 min
Cook
12 min
Wait
33 min
Total
1 hr 24 min
Makes
4 wraps (8 kofta)
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Steps

Before you start
  • If using bamboo skewers, start soaking them in water 30 minutes before grilling (you can do this while the kofta chill). Metal flat skewers need no soaking.
  • Use lamb with some fat (about 15–20%). Very lean lamb makes dry, crumbly kofta.
  • Keep the lamb cold until you mix; warm meat gets sticky and is harder to shape.
  • The kofta need 30 minutes of chilling so they hold onto the skewers. Plan for this before you light the grill.

  1. Prep the toppings

    • Thinly slice the tomatoes, cucumbers and red onion, and shred the romaine.
    • Toss the red onion with the sumac, if using, and keep everything in separate piles or bowls in the refrigerator.
    • If using bamboo skewers, put them in a shallow dish of water now.
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    Ready when: Vegetables are sliced thin enough to fold easily inside a wrap.

    Tip: Slice tomatoes just before serving if you can; salted or cut tomatoes weep and make the flatbread soggy.

  2. Make the mint yogurt

    • In a small bowl, stir together the Greek yogurt, ¼ cup (10 g) chopped mint, 1 grated small garlic clove, lemon juice and ¼ tsp salt.
    • Taste and add a pinch more salt if it tastes flat.
    • Cover and refrigerate until serving.
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    Ready when: Sauce is thick, creamy and speckled evenly with green mint.

    Tip: Grate the garlic on a fine rasp so there are no raw chunks.

  3. Prep onion and herbs

    • Grate the yellow onion on the large holes of a box grater.
    • Pile the pulp in a clean kitchen towel and twist hard over the sink to wring out as much liquid as possible.
    • You should have about ½ cup (100 g) of dry pulp.
    • Finely chop the parsley and the 2 tbsp mint for the kofta and grate the 3 garlic cloves.
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    Ready when: Onion pulp feels damp but no liquid drips when squeezed.

    Tip: Wet onion is the number one reason kofta slide off skewers and fall apart on the grill.

  4. Mix the kofta

    • In a large bowl, combine the cold ground lamb, squeezed onion, parsley, mint, garlic, cumin, coriander, paprika, cinnamon, allspice, 2 tsp salt and black pepper.
    • Mix with your hands for about 1 minute, just until the spices are evenly distributed and the mixture looks slightly tacky and cohesive.
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    Ready when: Mixture looks uniformly speckled with herbs and clings together when squeezed.

    Tip: Do not overmix, which makes the kofta dense and rubbery.

  5. Shape onto skewers

    • Divide the mixture into 8 equal portions of about 3 oz (85 g) each.
    • Wet your hands, then mold each portion around a skewer into a log about 5 inches (13 cm) long and ¾ inch (2 cm) thick, pressing firmly so the meat grips the skewer.
    • Pinch lightly along the length to make shallow ridges.
    • Place on a parchment-lined tray.
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    Ready when: Each kofta is an even log with no cracks and doesn't spin on the skewer.

    Tip: Keep a bowl of water nearby and re-wet your hands often to stop the meat sticking to you.

  6. Chill the kofta

    • Cover the tray loosely with plastic wrap and refrigerate for 30 minutes.
    • Chilling firms the fat so the kofta stay on the skewers and keep their shape on the grill.
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    Ready when: Kofta feel firm to the touch and are cold throughout.

  7. Preheat the grillOven 450°F / 230°C

    • During the last 10 minutes of chilling, heat the grill to medium-high, about 450°F (230°C).
    • Scrape the grates clean with a grill brush.
    • Just before cooking, fold a paper towel, dip it in a little of the olive oil and, holding it with tongs, wipe the grates.
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    Ready when: You can hold your hand 5 inches above the grates for only 3–4 seconds.

    Tip: For a grill pan, heat it over medium-high for 5 minutes until lightly smoking and cook in batches.

  8. Grill the koftaOven 160°F / 70°C

    • Lightly brush the kofta all over with the remaining olive oil.
    • Lay them on the grates at an angle and grill, covered, for 8–10 minutes total.
    • Turn a quarter turn every 2–3 minutes with tongs, only once they release easily from the grates.
    • Cook until deeply browned with charred spots on all sides and an instant-read thermometer in the thickest part reads 160°F (71°C).
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    Ready when: Kofta are browned and charred in spots, juices run clear, and the center reads 160°F (71°C).

    Tip: If the kofta stick, give them another 30 seconds; well-browned meat releases itself. Move flare-ups to a cooler zone.

  9. Warm the flatbread

    • In the last minute or two, move the kofta to the cooler side of the grill and place the flatbread on the hot grates for 30–45 seconds per side, until soft, warm and lightly marked.
    • Stack and wrap in a clean towel to keep them pliable.
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    Ready when: Bread is hot, flexible and has light grill marks, not crisp.

    Tip: Don't overheat the bread or it will crack when you roll it.

  10. Rest and assemble

    • Rest the kofta on a plate for 3 minutes so the juices settle.
    • Slide the meat off the skewers.
    • Spread about 2 tbsp mint yogurt down the center of each flatbread, add some lettuce, tomato, cucumber and red onion, then 2 kofta per wrap.
    • Drizzle with more yogurt, fold in the sides and roll up tightly.
    • Serve right away with extra yogurt for dipping.
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    Ready when: Wraps hold together when rolled and the kofta are juicy when bitten.

    Tip: Wrap the bottom half in parchment paper for tidy, hand-held eating.

Good to know

Tips
  • Squeeze the grated onion until it's very dry; excess moisture is what makes kofta fall apart.
  • Use a thermometer rather than guessing; pulling the kofta at 160°F (71°C) keeps them safe and juicy.
  • No grill? Cook the kofta in a heavy skillet or on a broiler pan 4 inches (10 cm) below a hot broiler for 4–5 minutes per side.
  • Cook one test patty in a skillet first if you want to check the seasoning before shaping everything.
Make ahead

"Mix and shape the kofta onto skewers up to 24 hours ahead; cover and refrigerate. The mint yogurt can be made up to 2 days ahead. Slice the vegetables up to 4 hours ahead, but keep tomatoes whole until serving."

Storage & reheating

"Room temperature: no more than 2 hours. Refrigerator: store cooked kofta, yogurt and vegetables separately in airtight containers for up to 3 days. Freezer: freeze cooked kofta (off the skewers) for up to 2 months, or freeze raw shaped kofta on a tray then bag for up to 3 months. Reheat cooked kofta in a covered skillet over medium-low for 5–6 minutes, or in a 350°F (175°C) oven for 10 minutes, until steaming hot at 165°F (74°C). Assembled wraps don't store well."

Substitutions
  • ground lamb (15–20% fat) → ground beef (80/20) or a mix of beef and lamb. Cook to 160°F (71°C). The flavor will be milder. Ground chicken thigh also works but needs 165°F (74°C).
  • plain whole-milk Greek yogurt → plain whole-milk yogurt strained for 1 hour, or sour cream. Regular yogurt is thinner, so strain it through a cloth-lined sieve to thicken.
  • flatbread (8-inch / 20 cm soft pita, lavash or naan) → large flour tortillas or lavash. Warm briefly so they don't crack when rolled.
  • ground sumac → a squeeze of lemon juice on the red onion. Provides a similar tartness.
dinnergrilledkoftalambmiddle easternmint yogurtskewerswrap

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