Prep Time20 minsCook Time15 minsTotal Time35 mins
Lamb Kofta
0.25 cup Toasted pine nuts
0.25 Medium red onion, rough chopped
2 Garlic
0.25 cup Italian parsley, packed
0.25 cup Fresh mint, packed
1 lb American ground lamb
1 tsp Kosher salt
1 tsp Paprika, not smoked
1 tsp Cumin
0.50 tsp Ground allspice
Generous pinch of chili flakes - optional
Wraps
Butter lettuce leaves
23 Turkish cucumbers, sliced or cut into thin spears
Handful cherry tomatoes, halved
Tzatziki - store bought or homemade
Fresh mint sprouts, garnish
Bowls
Serve lamb kofta over rice or other whole grain rice with tomato, cucumber, tzatziki, fresh mint & sprouts
1Heat grill to Med-high heat.
2Place pinenuts, onion, garlic and fresh herbs in a food processor, and pulse repeatedly until coarsely ground but not smooth.
3Place ground lamb along with salt and all the spices ( paprika, cumin, allspice, chili flakes) into a medium bowl. Add pine nut -herb mixture to the bowl and with a wet hand, mix well, kneeding to combine.
4With wet hands (run under faucet) form sixteen 1 ounce balls. You could shape these into ovals like an egg and slightly flatten, or just make round balls, and slightly flatten. Place on a plate or sheet pan.
5When the grill is hot, clean and grease well. Place lamb koftas on the grill, turn heat to medium and cover for 3-4 minutes. Using a metal spatula, flip, as they develop grill marks they should release their hold on the grill. After you flip all, turn heat down to low, cover and continue cooking until cooked through, about 5 more minutes- be sure to check one for doneness.
6Assemble wraps: you could let guests assemble these themselves, or pre-assemble the wraps with the butter lettuces laid out on a platter, topped with tomato, cucumber, and tzatziki and refrigerate while the kofta cook. Or just assemble as you cook, up to you.
7Top with tzatziki, torn mint leaves and sprouts.
For a heartier version, serve wrapped in pita or over rice and create “Bowl”.
Ingredients
Lamb Kofta
0.25 cup Toasted pine nuts
0.25 Medium red onion, rough chopped
2 Garlic
0.25 cup Italian parsley, packed
0.25 cup Fresh mint, packed
1 lb American ground lamb
1 tsp Kosher salt
1 tsp Paprika, not smoked
1 tsp Cumin
0.50 tsp Ground allspice
Generous pinch of chili flakes - optional
Wraps
Butter lettuce leaves
23 Turkish cucumbers, sliced or cut into thin spears
Handful cherry tomatoes, halved
Tzatziki - store bought or homemade
Fresh mint sprouts, garnish
Bowls
Serve lamb kofta over rice or other whole grain rice with tomato, cucumber, tzatziki, fresh mint & sprouts
Directions
1Heat grill to Med-high heat.
2Place pinenuts, onion, garlic and fresh herbs in a food processor, and pulse repeatedly until coarsely ground but not smooth.
3Place ground lamb along with salt and all the spices ( paprika, cumin, allspice, chili flakes) into a medium bowl. Add pine nut -herb mixture to the bowl and with a wet hand, mix well, kneeding to combine.
4With wet hands (run under faucet) form sixteen 1 ounce balls. You could shape these into ovals like an egg and slightly flatten, or just make round balls, and slightly flatten. Place on a plate or sheet pan.
5When the grill is hot, clean and grease well. Place lamb koftas on the grill, turn heat to medium and cover for 3-4 minutes. Using a metal spatula, flip, as they develop grill marks they should release their hold on the grill. After you flip all, turn heat down to low, cover and continue cooking until cooked through, about 5 more minutes- be sure to check one for doneness.
6Assemble wraps: you could let guests assemble these themselves, or pre-assemble the wraps with the butter lettuces laid out on a platter, topped with tomato, cucumber, and tzatziki and refrigerate while the kofta cook. Or just assemble as you cook, up to you.
7Top with tzatziki, torn mint leaves and sprouts.
Grilled American Lamb Kofta Wraps
