Lamb kofta is a spiced ground meat mixture commonly used in Middle Eastern and Mediterranean cooking. It’s typically flavored with herbs, onion, garlic, and warm spices, then formed into meatballs or kebabs.

Can I make lamb kofta wraps ahead of time?

Yes. The lamb kofta, salad, and sauce can all be made ahead and stored separately for up to 3–4 days. Assemble wraps just before serving.

Can I grill the lamb kofta instead of baking?

Absolutely. You can form the mixture onto skewers and grill over medium heat until cooked through.

What can I use instead of lamb?

Ground beef, turkey, chicken, or plant-based ground meat all work well in this lamb kofta wrap recipe.

Are lamb kofta wraps healthy?

Yes. These lamb kofta wraps are high in protein, full of fresh herbs and vegetables, and can be made lighter by using lettuce wraps.

What’s the best wrap for lamb kofta?

Romaine lettuce keeps it light, while naan or pita makes it more filling. Tortillas also work well for easy rolling.

Can I freeze lamb kofta?

Yes. Cooked lamb kofta freezes well for up to 3 months. Thaw overnight and reheat gently.

Lamb Kofta Wraps with Creamy Feta Yogurt Sauce

Name: Lamb Kofta Wraps [Cucumber Radish Salad with Feta Yogurt Sauce]
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 10-12 Romaine lettuce hearts, naan, or pita bread; chopped pistachios (for garnish); lemon wedges (for garnish); 1 pound ground lamb; 1/4 cup fresh cilantro, minced; 1/4 cup fresh mint, minced; 1/4 cup scallions, sliced; 2 tablespoons yellow onion, grated; 6 cloves fresh garlic, minced; 1 tablespoon fresh ginger, grated; 1 teaspoon ground cumin; 1 teaspoon coarse salt; 3/4 teaspoon cayenne; 1/2 teaspoon black pepper; Avocado oil, for baking; 1 English seedless cucumber (1 1/2 – 2 cups), small dice; 3/4 cup radish, small dice; 3 tablespoons extra-virgin olive oil; 2 tablespoons fresh mint, chiffonade cut; 2 tablespoon lemon juice; 1 tablespoon red wine vinegar; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon fine sea salt; 1/2 teaspoon black pepper; 4 ounces feta cheese chunk; 5.3-ounce Greek yogurt; 1 tablespoon lemon juice; 1 tablespoon water; 1 teaspoon fresh mint, minced

Description

These lamb kofta wraps are an easy, flavor-packed meal made with spiced lamb meatballs, a fresh cucumber radish salad, and a creamy feta yogurt sauce. Ready in about 30 minutes, this lamb kofta wrap recipe is perfect for weeknight dinners, meal prep, or build-your-own wraps using lettuce, naan, or pita. Fresh herbs, warm spices, and crunchy toppings make every bite balanced and satisfying!

Ingredients

Units Scale

10-12 Romaine lettuce hearts, naan, or pita bread
chopped pistachios (for garnish)
lemon wedges (for garnish)

Lamb Kofta (Spiced Meatballs):

1 pound ground lamb
1/4 cup fresh cilantro, minced
1/4 cup fresh mint, minced
1/4 cup scallions, sliced
2 tablespoons yellow onion, grated
6 cloves fresh garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground cumin
1 teaspoon coarse salt
3/4 teaspoon cayenne
1/2 teaspoon black pepper
Avocado oil, for baking

Cucumber Radish Salad:

1 English seedless cucumber (1 1/2 - 2 cups), small dice
3/4 cup radish, small dice
3 tablespoons extra-virgin olive oil
2 tablespoons fresh mint, chiffonade cut
2 tablespoon lemon juice
1 tablespoon red wine vinegar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon fine sea salt
1/2 teaspoon black pepper

Creamy Feta Yogurt Dressing:

4 ounces feta cheese chunk
5.3-ounce Greek yogurt
1 tablespoon lemon juice
1 tablespoon water
1 teaspoon fresh mint, minced

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Instructions

Make the Lamb Kofta. Preheat the oven to 400°F (204°C). In a large bowl or stand mixer fitted with the paddle attachment, combine all lamb kofta ingredients until evenly mixed. Lightly oil a sheet pan and your hands with avocado or olive oil. Form the mixture into golf ball–sized meatballs and place them on the pan. Bake for 15 minutes, then let rest for 5–10 minutes so the juices settle.
Make the Lamb Kofta. Preheat the oven to 400°F (204°C). In a large bowl or stand mixer fitted with the paddle attachment, combine all lamb kofta ingredients until evenly mixed. Lightly oil a sheet pan and your hands with avocado or olive oil. Form the mixture into golf ball–sized meatballs and place them in the pan. Bake for 15 minutes, then let rest for 5–10 minutes so the juices settle.
Blend the Creamy Feta Yogurt Sauce. Add the feta, Greek yogurt, lemon juice, water, and mint to a small food processor. Blend for about 30 seconds, or until smooth and creamy. If using crumbled feta, add a splash more water as needed to loosen the sauce.
Assemble the Lamb Kofta Wraps. Arrange romaine lettuce leaves, naan, or pita on a serving platter. Add the warm lamb kofta, cucumber radish salad, and feta yogurt sauce. Garnish with chopped pistachios and lemon wedges. Serve family-style and enjoy!