Description
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!
Ingredients
- 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
Instructions
- 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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