Grilled Lamb Kofta Wraps
- ¼ cup toasted pine nuts
- ¼ of a medium red onion, rough chopped
- 2 garlic cloves
- ¼ cup Italian parsley, packed
- ¼ cup fresh mint leaves, packed
- 1 pound ground lamb
- 1 teaspoon kosher salt
- 1 teaspoon paprika (not smoked)
- 1 teaspoon cumin
- ½ teaspoon ground allspice
- Generous pinch red chili flakes or Aleppo chili flakes, optional
- Butter lettuce leaves (or baby romaine, little gems)
- 2-3 Turkish cucumbers, sliced or cut into thin spears
- Handful cherry tomatoes, halved
- Tzatziki, store-bought or homemade
- Garnish with fresh mint, sprouts
- Heat grill to medium-high heat.
- Place pine nuts, onion, garlic and fresh herbs in a food processor, and pulse repeatedly until coarsely ground but not smooth.
- Place ground lamb along with salt and all the spices into a medium bowl. Add pine nut-herb mixture to the bowl and with a wet hand, mix well, kneading to combine.
- With wet hands (run under faucet) form 16 one-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.
- When the grill is hot, clean and grease well. Place lamb koftas on the grill, turn heat to medium and cover for 3 to 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. Check one for doneness.
- To assemble wraps, guests assemble 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 assemble as you cook. Top with tzatziki, torn mint leaves and sprouts.
Source: American Lamb Board