Lamb kofta wraps with roasted red pepper hummus

When popped inside a wrap, Ainsley Harriott's koftas are an exciting addition to alfresco eating as they are perfect finger food
By Ainsley Harriott
Lamb kofta wraps with roasted red pepper hummus
  • Rating:
  • Serves: 6
  • Cook Time: 10 minutes
  • Prep Time: 25 minutes
  • Effort: easy


  • 50 g fresh breadcrumbs
  • 1/2 tsp dried oregano
  • 50 ml dry white wine or lemon juice
  • 1 small onion
  • 1 cloves garlic
  • 500 g lean minced lamb
  • 3 tbsp chopped fresh flat-leaf parsley
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • salt and freshly ground black pepper

For the roasted red pepper hummus

  • 1 x 410 g can chickpeas, drained and rinsed
  • 100 g roasted red peppers
  • 1 cloves garlic, crushed
  • 3 tbsp extra-virgin olive oil
  • freshly squeezed lemon juice, to taste
  • salt and freshly ground black pepper

To serve

  • 3 ripe tomatoes, chopped
  • 1/2 red onion, chopped
  • 1 pinches cayenne pepper
  • 6 rounded tbsp Greek yogurt
  • 2 tbsp chopped fresh mint
  • 6 pitta breads, Mediterranean wraps or flatbreads
  • lemon wedges


1. Soak 12 wooden skewers in hot water while you prepare the kofta. Place the breadcrumbs in a mixing bowl, add the oregano and white wine or lemon juice and leave to soak for 5 minutes. Roughly chop the onion, tip it into the bowl of a food processor and whizz until finely chopped. Add the garlic, soaked breadcrumbs, lamb, parsley, cumin and cayenne. Season well and whizz again until the mixture is almost smooth and is thoroughly combined.

2. Tip into a bowl and roll the kofta mixture into 24 walnut-sized balls. Thread two balls on to each wooden skewer, then use your hands to press them firmly into sausage shapes. Cover with cling film and set aside while you make the hummus.

3. Place the chickpeas, roasted peppers garlic and oil in the bowl of a food processor. Season well and whizz until smooth. Add lemon juice to taste and scrape into a bowl.

4. Preheat the grill. Arrange the kofta on a foil-covered baking tray and grill for about 8 minutes, turning frequently until brown and cooked through. Set aside.

5. Meanwhile, prepare the accompaniments. Roughly chop the tomatoes and onion, place in a bowl and add the cayenne and some seasoning. In another bowl mix together the yogurt and mint.

6. To serve the kofta, split the pitta breads or wraps and fill with a good dollop of hummus and a spoonful of the tomatoes and onions. Add the kofta from two skewers, and some minty yogurt and serve with a lemon wedge to squeeze over.

7. Accompany with whole pickled chillies and shredded iceberg lettuce.

Buy Ainsley's The Feel-Good Cookbook

Rate This Recipe