Description
These Lamb Kofta Lettuce Wraps feature juicy, spiced lamb meatballs grilled to perfection and served in crisp butter lettuce leaves with fresh cucumber, cherry tomatoes, and a cool tzatziki sauce. Infused with aromatic herbs and warm spices, this vibrant Middle Eastern-inspired dish is perfect for a light yet flavorful meal that’s easy to assemble and fun to eat.
Ingredients
Meat Mixture
- 1 pound ground lamb
- 1 teaspoon kosher salt
- 1 teaspoon paprika (not smoked)
- 1 teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon ground allspice
- Generous pinch Aleppo chili flakes (optional, or regular chili flakes)
- ¼ cup toasted pine nuts
- ¼ medium red onion, roughly chopped
- 2 garlic cloves
- ¼ cup Italian parsley, packed
- ¼ cup fresh mint leaves, packed
To Serve
- Butter lettuce leaves (or baby romaine or little gems)
- 2-3 Turkish cucumbers, sliced or cut into thin spears
- Handful cherry tomatoes, halved
- Tzatziki sauce (store-bought or homemade)
- Fresh mint leaves for garnish
- Sprouts for garnish
Instructions
- Preheat and prepare the grill: Preheat your grill to medium-high heat. Once hot, clean the grates thoroughly and grease them well to prevent the koftas from sticking.
- Make the herb-pine nut mixture: Place toasted pine nuts, roughly chopped red onion, garlic cloves, Italian parsley, and fresh mint leaves into a food processor. Pulse repeatedly until the mixture is coarsely ground but not completely smooth, preserving some texture.
- Combine lamb and spices: In a medium mixing bowl, add the ground lamb along with kosher salt, paprika, cumin, coriander, ground allspice, and Aleppo chili flakes. Add the herb-pine nut mixture. Using wet hands, knead everything together until well combined and evenly mixed.
- Shape the koftas: Wet your hands under running water to prevent sticking. Form sixteen 1-ounce portions into oval or round shapes, slightly flattening each. Place them on a plate or sheet pan, ready for grilling.
- Grill the koftas: Place the lamb koftas on the hot grill, reduce heat to medium, and cover. Grill for 3-4 minutes until grill marks develop and the koftas release easily from the grill. Flip them carefully using a metal spatula. Turn the heat to low, cover, and continue cooking for about 5 more minutes, or until cooked through. Check one kofta to ensure doneness.
- Prepare the lettuce wraps: Lay out butter lettuce leaves on a platter. Top with sliced cucumber, halved cherry tomatoes, and a dollop of tzatziki sauce. You can let guests assemble their own wraps later or prepare them ahead and refrigerate while the koftas finish cooking.
- Assemble and garnish: Place grilled lamb koftas on top of the lettuce bases. Garnish with torn fresh mint leaves and sprouts. Serve immediately.
Notes
- If you don’t have Aleppo chili flakes, regular chili flakes work but reduce quantity for milder heat.
- Using wet hands to shape the koftas prevents the meat from sticking to your fingers.
- Butter lettuce is preferred for its soft and pliable leaves perfect for wraps, but baby romaine or little gems are good substitutes.
- Store-bought tzatziki is convenient, but homemade tzatziki adds fresher flavor.
- Ensure grill grates are well oiled to avoid the koftas sticking and tearing.
- The koftas can be cooked on a stovetop grill pan if you do not have an outdoor grill.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Middle Eastern