Inspired by Kazakh street food, this wrap grills small spiced lamb köfte over charcoal and rolls them in fresh nan bread. Built from budget-friendly ingredients, it's easy to scale up for a crowd and a favourite late-night bite.
Knead the lamb mince with the grated onion, cumin, chili flakes, salt and pepper to make the köfte mixture.
Chill the mixture in the fridge for 30 minutes; this helps the köfte hold their shape.
Shape the mixture into small köfte and grill them over charcoal for 15 minutes until browned all over.
Place the köfte, tomato slices, onion rings and strained yoghurt inside the nan bread, roll it up and serve.
Don't shape the köfte before the mixture has rested, or it falls apart on the grill. Warm the nan bread briefly right before wrapping — cold bread cracks when you roll it around the köfte. Allergens: contains wheat (gluten), milk and dairy.
Adding a crushed clove of garlic to the yoghurt sauce gives the wrap a sharper edge; cut the salt by a pinch to keep the balance.
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