Lamb Kofta Lettuce Wraps with Tahini Slaw
Spiced grilled lamb kofta wrapped in crisp lettuce leaves with a crunchy tahini-dressed cabbage slaw.
Lamb takes especially well to the warm spice mix used across the Levant — cumin, coriander, and a whisper of cinnamon — and shaping it into small kofta patties means it cooks fast on a hot grill or skillet with plenty of char on the outside.
Wrapping the patties in lettuce instead of pita keeps this a naturally low-carb, high-protein meal, and the tahini-dressed cabbage slaw on the side adds fiber and crunch without needing a heavier sauce. It's a good option for anyone keeping carbohydrates in check without giving up the flavor of a proper kebab dinner.
Ingredients
For the kofta
- 1 lb lean ground lamb (90% lean)
- 1 small onion, grated and squeezed dry
- 2 cloves garlic, minced
- 2 tbsp chopped fresh mint
- 2 tbsp chopped fresh parsley
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp black pepper
For the tahini slaw
- 2 cups shredded red cabbage
- 1 cup shredded carrot
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp water
- 1/4 tsp salt
- 8 large butter lettuce or romaine leaves — for wrapping
These ingredients are common at Middle Eastern grocers; a well-stocked international supermarket usually carries them too.
Instructions
- 1Combine ground lamb, onion, garlic, mint, parsley, cumin, coriander, cinnamon, salt, and pepper; mix gently and shape into 8 small oblong patties. Chill 15 minutes.
- 2Grill or pan-sear patties over medium-high heat, 3-4 minutes per side, until browned and cooked through (160°F internal).
- 3Meanwhile, toss cabbage and carrot with tahini, lemon juice, water, and salt until evenly coated.
- 4Fill lettuce leaves with a kofta patty and a spoonful of tahini slaw; wrap and serve.