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Lamb Kofta lettuce wraps with creamy feta-yogurt dressing Ingredients on a gray and white surface served family style

Lamb Kofta Lettuce Wraps with Creamy Feta-Yogurt Dressing

  • Author: Jenna
  • Total Time: 30 minutes
  • Yield: 10-12 lettuce wraps 1x


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!


Units Scale
  • 1012 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 1/22 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
  • 5.3ounce Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 1 teaspoon fresh mint, minced


  1. 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.
    Lamb Kofta formed meatballs on a stainless-steel sheet baking pan before baking in the preheated oven
  2. 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.

    bowl of cucumber and radish salad with mint in a round bowl with blue handles on a gray and white granite surface

  3. 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.
    Gif of creamy feta-yogurt dressing being poured into a mason jar
  1. 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!

    Lamb Kofta lettuce wraps with creamy feta-yogurt dressing Ingredients on a gray and white surface served family style

  • 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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