| Lamb Kofta | |
|---|---|
| 1 lb. | lamb, 80% lean/ 20% fat, ground |
| 0.5 cup | California walnuts, finely chopped |
| 0.5 cup | onion, white, grated |
| 1 tbsp | garlic, minced |
| 3 tbsp | mint, fresh, chopped |
| 1 tbsp | sumac |
| 0.5 tbsp | cumin, whole, toasted, ground |
| 0.5 tbsp | coriander, whole, toasted, ground |
| 1 tsp | pepper, black, whole, toasted, ground |
| 1 tbsp | Worcestershire |
| 2 tsp | sea salt |
| Smoked Eggplant & Walnut Puree | |
| 3 | eggplants, medium-size |
| 0.5 cup | walnut paste (California walnuts ground to a paste) |
| 0.25 cup | lemon juice, freshly squeezed |
| 1.5 tsp | garlic cloves, chopped |
| 0.5 tsp | Aleppo pepper, ground |
| 2 tbsp | extra virgin olive oil |
| 0.5 cup | Italian parsley, packed, chopped |
| Salad 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 yoghurt, low-fat |
| 1 cup | tomatoes, cherry, halved |
| 1 cup | pomegranate seeds |
Description
Get the grill fired up for this exotic kebab treat!
Lamb Kofta
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.
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.
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
Preheat oven to 350°F. Prick eggplants, then char the outsides over flames until they’re black.
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.
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
Arrange Lamb Kofta and Smoked Eggplant Puree with lettuce cups, mint, parsley, cherry tomatoes, Greek yogurt and pomegranate seeds for hand assembly.