Lamb Kofta Wraps
¼ cup toasted pinenuts
¼ of a medium red onion- rough chopped
2 garlic cloves
1/4 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 ( this adds really great flavor-try not to leave it out)
generous pinch alepo chili flakes- optional, or regular
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
serve Lamb kofta over rice or other whole grain with tomato, cucumber, tzatziki,fresh mint and sprouts.
Heat grill to Med-high heat.
Place pinenuts, 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 ( 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.
With 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.
When 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.
Assemble 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. 🙂
Top with tzatziki, torn mint leaves and sprouts. For a heartier version, serve wrapped in pita or over rice and create “Bowl”.