Lamb & Walnut Kofta Kebab Lettuce Wraps Served with Smoked Eggplant & Walnut Puree

DESCRIPTION

Get the grill fired up for this exotic kebab treat!

Total Time
2 Hrs, 15 Mins
Serves
6
Meal
Dinner Lunch

Total Time

Prep Time
1 Hr, 55 Mins
Cook Time
20 Mins
Total Time
2 Hrs, 15 Mins

Nutrition

Calories
530 cal
Total Fat
36 g
Trans Fat
0 g
Polyunsaturated Fat
13.1 g
Cholesterol
75 mg
Sodium
910 mg
Carbohydrates
26 g
Dietary Fiber
11 g
Protein
29 g

Ingredients

LAMB KOFTA
  • 1 pound lamb, 80% lean/20% fat, ground
  • 1/2 cup California walnuts, finely chopped
  • 1/2 cup onion, white, grated
  • 1 tablespoon garlic, minced
  • 3 tablespoons mint, fresh, chopped
  • 1 tablespoon sumac
  • 1/2 tablespoon cumin, whole, toasted, ground
  • 1/2 tablespoon coriander, whole, toasted, ground
  • 1 teaspoon pepper, black, whole, toasted, ground
  • 1 tablespoon Worcestershire
  • 2 teaspoons sea salt
SMOKED EGGPLANT & WALNUT PUREE
  • 3 eggplants, medium-size
  • 1/2 cup walnut paste (California walnuts ground to a paste)
  • 1/4 cup lemon juice, freshly squeezed
  • 1½ teaspoons garlic cloves, chopped
  • 1/2 teaspoon Aleppo pepper, ground
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup Italian parsley, packed, chopped 
LETTUCE WRAPS
  • 1 large head butter leaf lettuce, leaves separated and trimmed into 3-inch diameter cups (about 18 leaves)
  • 1 bunch mint
  • 1 bunch Italian parsley
  • 1 cup Greek yogurt, low-fat
  • 1 cup tomatoes, cherry, halved
  • 1 cup pomegranate seeds

Preparation

LAMB KOFTA
  1. In clean container, combine all kofta ingredients, making sure to mix well until mixture is slightly pasty in texture. Cover and refrigerate for 30 minutes up to 2 hours to marinate. Preheat chargrill to 550°F to 600°F.
  2. Remove from refrigerator. Portion 3 ½-ounce balls. Using a Turkish flat sword, wrap meat balls and slowly work the meat ball down the sword to form a sausage around the sword about 5 to 6 inches in length. Repeat with remaining meat balls. Yield: 6, 3 ½-ounce skewers.
  3. Grill kofta, about 3 to 4 minutes each side, until well done. Remove from grill and set aside and keep warm.
SMOKED EGGPLANT & WALNUT PUREE
  1. Preheat oven to 350°F. Prick eggplants, then char the outsides over flames until they’re black.
  2. Roast in the oven for 1 to 1½ hours until centers of the eggplants are fully cooked or soft. Cool and then scoop out the pulp.
  3. Combine the rest of the ingredients in a food processor and puree with the eggplant. Season to taste with sea salt. Garnish with additional olive oil, sumac, and toasted, chopped walnuts. Yield: 2 cups. (*About 1/3 cup per serving)
ASSEMBLY
  1. Arrange Lamb Kofta and Smoked Eggplant Puree with lettuce cups, mint, parsley, cherry tomatoes, Greek yogurt and pomegranate seeds for hand assembly.