10 mins
30 mins
Serves 6

Kofta Lettuce Wraps

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Pickled Carrots:

  • 1/2 large carrot
  • 1/3 cup cider vinegar
  • 1 tsp salt
  • 1 tsp granulated sugar

Lettuce Wraps:

  • 1 1/2 cups lamb meatball mixture
  • 6 large Boston lettuce leaves
  • 1/2 pkg (200 g pkg) crumbled feta cheese
  • 1/4 cup finely chopped fresh parsley
  • 2 tbsp finely chopped fresh mint


Pickled Carrots:

  • Using vegetable peel, peel carrot into ribbons. Toss with vinegar, salt and sugar. Let stand for 15 to 20 minutes or until lightly pickled.

Lettuce Wraps:

  • Preheat broiler. To make koftas, thread lamb meatball mixture evenly onto 6 large metal or soaked bamboo skewers. Place on broiler rack; broil for 5 to 8 minutes or until golden brown and cooked through.
  • Remove koftas from skewers; serve in lettuce wraps with feta, pickled carrots, parsley and mint.
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Alternatively, grill koftas on greased grill preheated to medium heat; pan-fry in large skillet or roast in 450°F (230°C) oven on lightly greased baking sheet for 8 to 10 minutes or until golden brown and cooked through.

Tips for Zero Food Waste

Tips for Zero Food Waste

Boston lettuce: Make a simple salad with lettuce, carrot pickling liquid, garlic, olive oil, and any leftover herbs.

Mint: Pour boiling water over mint and sliced lemon. Steep and sweeten with sugar for a simple tea. Or mix with gin and sparkling water for a refreshing cocktail!

Nutritional Analysis

Calories: 150kcalCarbohydrates: 3gProtein: 11gFat: 10gCholesterol: 55mgSodium: 840mgFiber: 1gSugar: 2g