Lamb Kofta Wraps

Kofta understands something important about ground meat: if you season it hard enough and cook it over enough heat, nobody misses the bun. Ground lamb gets mixed with onion, garlic, cumin, coriander, cinnamon, cayenne, and salt, then shaped into small ovals that can go on skewers or straight into a hot skillet. The cinnamon is not there to make dinner taste like a candle aisle; it sits quietly behind the cumin and coriander and makes the lamb taste warmer and more complicated. Cook the kofta three to four minutes per side until the outside has char and the centers are cooked through. Then build the wraps while the lamb is still hot: warm pita, cool tzatziki, shredded lettuce, tomato, pickled red onion, and fresh mint. That lineup matters because lamb is rich. The yogurt cools it, the pickled onion brings acid, lettuce adds crunch, and mint keeps the whole thing from eating like a meatball wrapped in bedding.

Roll them tightly enough to survive the first bite, but accept that some tomato may escape. Wraps have never respected clothing. The payoff is charred spiced lamb against cold, crisp, tangy toppings—a handheld dinner with enough contrast to stay interesting all the way to the last bite.