Lamb Kofta Wraps with Cucumber Radish Salad comes together in thirty minutes and is great for meal prep!
The lamb kofta (spiced meatballs) are so flavorful; loaded with tons of fresh mint and cilantro, garlic, onion, and spices.
For the toppings, there is a simple, acidic salad of cucumber and radish with ribbons of mint, a creamy feta-yogurt sauce, and a handful of chopped pistachios.
For the base of the lamb kofta wraps, you can use romaine lettuce spears, naan, or even tortillas!
It’s so fulfilling and delicious. You’ll love it!
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How to Make Lamb Kofta Wraps with Cucumber Radish Salad
LAMB KOFTA RECIPE
When some people hear lamb, they’re thinking “nope, not for me”. But I hope this recipe inspires you to try something different! It’s one of my favorite ground meats; earthy, rich, and slightly gamey.
If you’re not ready to try ground lamb, you could substitute it for ground beef, chicken, turkey, or a vegetarian option, Impossible Foods.
Lamb Kofta (also known as kafta, kofte, or kefta) sounds fancy, but it’s really just a generously spiced meatball that is typically associated with certain Mediterranean, Middle Eastern, and Asian countries. It can be formed into rounded meatballs, or even grilled on skewers kebab style.
For this recipe, I baked the meatballs in the oven; however, since the Pacific Northwest weather is finally catching up to Spring, I think I’ll make these kebab style in my Pit Barrel Cooker next time!
To make the meatballs, mix all the ingredients below until well combined using either a KitchenAid Stand Mixer or your hands.
- Ground lamb
- Chopped fresh mint and cilantro
- Sliced scallions
- Grated yellow onion
- Minced garlic
- Grated fresh ginger
- Ground cumin, cayenne, salt + pepper
Drizzle some avocado oil on the sheet baking pan and make your hands a little oily, then form the ground lamb kofta mixture into golf ball sized bundles of joy. Oil your hands a few times throughout the rolling process using the drizzled oil on the pan.
Bake the lamb kofta in the preheated 400-degree Fahrenheit (204-degrees Celsius) oven for fifteen minutes. Let the meatballs rest on the sheet baking pan for five to ten minutes before serving. This allows the flavorful juices to be reabsorbed into the meat.
WHAT TO SERVE WITH LAMB KOFTAS
CUCUMBER RADISH SALAD
In the meantime, prepare the cucumber and radish salad with mint. Small dice the cucumbers, radishes, chiffonade the mint, then make a dressing with the remaining ingredients. Toss everything together in a medium bowl and chill it in the refrigerator until you’re ready to serve the lamb kofta wraps.
Creamy Feta-Yogurt Dressing
In a small food processor, blend the feta (break it into cubes if it’s from a chunk/block) with Greek yogurt, lemon juice, water, and a teaspoon of fresh mint for about thirty seconds, or until smooth. If you’re using crumbled feta, you may need to add a tiny bit more water since it has less moisture than the chunk.
Do you see how silky smooth, dreamy, and creamy this feta-yogurt sauce is?! It’s the perfect addition to the lamb kofta wraps but can also be used as a dip for vegetables, pasta sauce, sauce on a Mediterranean panini, salad dressing, and more. It’s so simple and good!
Finishing the Lamb Kofta Wraps with Cucumber Radish Salad.
I like to serve the Lamb Kofta Wraps with Cucumber Radish Salad family-style, so everyone can grab what they want and how much of each component they prefer. Not pictured are the chopped pistachios and lemon wedges, which complete this balanced and delicious, quick, and easy weeknight meal that I hope becomes a part of your rotation! 🥬
As always, I’d love to hear from you all! About your experience with this dish, any alterations you may have made and loved (or didn’t love), or just life and cooking in general. Please leave a review/comment/question below, reach out via email, and/or stay connected with me on social media, which I have linked below. Take care! – Jenna 🖤
I THINK YOU’LL LOVE THESE RECIPES:
Lamb Kofta (meatballs with fresh herbs, garlic, onion, and spices) and cucumber radish salad with mint are loaded into romaine lettuce wraps and drizzled with a creamy feta-yogurt dressing. A light and easy weeknight meal ready in 30 minutes or less!
- 10–12 large romaine lettuce leaves
- chopped pistachios (for garnish)
- lemon wedges (for garnish)
Lamb Kofta (Spiced Meatballs):
- 1 pound ground lamb
- 1/4 cup fresh cilantro, minced
- 1/4 cup fresh mint, minced
- 1/4 cup scallions, sliced
- 2 tablespoons yellow onion, grated
- 6 cloves fresh garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon coarse salt
- 3/4 teaspoon cayenne
- 1/2 teaspoon black pepper
- Avocado oil, for baking
Cucumber Radish Salad:
- 1 English seedless cucumber (1 1/2 – 2 cups), small dice
- 3/4 cup radish, small dice
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh mint, chiffonade cut
- 2 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon black pepper
Creamy Feta Yogurt Dressing:
- 4 ounces feta cheese chunk
- 5.3–ounce Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 teaspoon fresh mint, minced
- MAKE THE LAMB KOFTA. Using either a KitchenAid Stand Mixer with the paddle attachment or your hands, mix all the spiced meatball ingredients until well combined. Drizzle some avocado or extra-virgin olive oil on the sheet baking pan and make your hands a little oily, then form the ground lamb kofta mixture into golf ball-sized meatballs. Oil your hands a few times throughout the rolling process using the drizzled oil on the pan. Bake the lamb kofta in the preheated 400° F (204° C) oven for fifteen minutes. Let the meatballs rest on the sheet baking pan for five to ten minutes before serving.
- PEPARE THE CUCUMBER AND RADISH SALAD WITH MINT. Small dice the cucumbers and radishes, chiffonade the mint, then make a dressing with the remaining ingredients. Toss everything together in a medium bowl and chill it in the refrigerator until you’re ready to serve the lamb koftas lettuce wraps.
- BLEND THE CREAMY FETA-YOGURT SAUCE. In a small food processor, blend the feta (break it into cubes if it’s from a chunk/block) with Greek yogurt, lemon juice, water, and a teaspoon of fresh mint for about thirty seconds, or until smooth. If you’re using crumbled feta, you may need to add a tiny bit more water since it has less moisture than the chunk.
- ASSEMBLE AND GARNISH. Chop a handful of pistachios and cut a lemon into wedges. Serve this alongside the romaine lettuce leaves, lamb kofta, cucumber and radish salad with mint, and creamy feta-yogurt sauce. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: 30 Minutes or Less, Burgers, Sandwiches, and Wraps, Main Dishes
- Method: Oven
- Cuisine: Mediterranean, Middle Eastern, Asian
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