Succulent spiced lamb kofta wrapped in warm pita bread with fresh vegetables and tangy yogurt sauce. These Middle Eastern-inspired wraps bring authentic Mediterranean flavors to your dinner table in under 30 minutes.
Recipe Details
Ingredients
- 500g ground lamb (preferably 80/20 blend)
- 1 small onion, finely grated
- 3 cloves garlic, minced
- 30g fresh parsley, finely chopped
- 15g fresh mint leaves, finely chopped
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sweet paprika
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 4 pieces pita bread, warmed
- 250ml Greek yogurt
- 1/2 cucumber, finely diced
- 2 tbsp fresh lemon juice
- 2 medium tomatoes, sliced
- 1/2 red onion, thinly sliced
- 100g lettuce leaves, shredded
Instructions
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In a large bowl, combine 500g ground lamb (preferably 80/20 blend), grated 1 small onion, minced 3 cloves garlic, 30g fresh parsley, 15g fresh mint leaves, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp sweet paprika, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Mix thoroughly with your hands until well combined.
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Divide the mixture into 8 equal portions. Shape each portion around a skewer or form into elongated sausage shapes about 10cm (4 inches) long. If using skewers, press the meat firmly around them.
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Preheat a grill pan or outdoor grill to medium-high heat. Brush the grates with oil to prevent sticking.
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While the grill heats, prepare the yogurt sauce by combining 250ml Greek yogurt, diced 1/2 cucumber, and 2 tbsp fresh lemon juice in a bowl. Season with salt and pepper to taste.
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Grill the kofta for 8-10 minutes, turning every 2-3 minutes to ensure even browning on all sides. The internal temperature should reach 71°C (160°F).
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Remove the kofta from skewers if using. Warm the 4 pieces pita bread on the grill for 30 seconds per side.
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To assemble, spread yogurt sauce inside each pita, add 100g lettuce leaves, place 2 kofta inside, and top with 2 medium tomatoes and 1/2 red onion. Drizzle with additional yogurt sauce.
Tips
Meat Selection: For the juiciest kofta, use lamb with at least 20% fat content. You can substitute with beef or a lamb-beef mixture if preferred.
Make-Ahead: The kofta mixture can be prepared up to 24 hours in advance and refrigerated. This actually improves the flavor as spices meld together.
Skewer Tips: If using wooden skewers, soak them in water for 30 minutes before threading to prevent burning. Metal skewers work best for even cooking.
Serving Variations: Serve over rice for a bowl-style meal, or with flatbread and additional mezze like hummus and tabbouleh for a complete Middle Eastern feast.
Storage: Cooked kofta keep for 3 days in the refrigerator or can be frozen for up to 2 months. Reheat gently to maintain moisture.