Lamb Kofta Lettuce Wraps with Coconut Cream Tzatziki


As my Whole 30 month continues I am filled with endless possibilities of meals to cook.  The restrictions are easily overcome when you realize all that you can eat.  At the beginning of September I wrote out a large list of ideas.  Every week I go through and pick out what I’m in the mood for and create recipes.  Today’s post is my take on lamb kofta.  I try to keep the vegetable intake high with each meal, so we ate these as lettuce wraps with grilled eggplant and zucchini.  The eggplant, lettuce, and fresh herbs came from our garden!  I love eating out of our garden, it brings me so much joy!


Most lettuce wraps need a sauce and for this I made a coconut cream tzatziki.  I read about this idea earlier this month and knew I would have to try it out.  I scooped out the cream from a refrigerated can of coconut milk and mixed in some cucumber, lemon juice, mint, dill, garlic, and s&p.  I really enjoyed this.  The coconut flavor was present but not overpowering.  It went great with the lamb.  I chose to make my tzatziki cumin free, but if you would like to mask the coconut flavor a bit more I would suggest mixing some in.  It lacks the tang of a traditional tzatziki, but when recreating something with new ingredients you have to keep an open mind.  No complaints on my end!


Lamb Kofta Lettuce Wraps with Coconut Cream Tzatziki (serves 4)

  • 1 small onion, chopped
  • 1 tablespoon coconut oil
  • 1.5 lb ground lamb
  • 2 teaspoons fresh oregano leaves, chopped
  • 2 teaspoons fresh rosemary leaves, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • s&p
  • 4 fresh scallions, chopped
  • 1 large eggplant
  • 1 large zucchini
  • olive oil
  • 1 Persian cucumber, diced small or julienned
  • 14 oz coconut milk, refrigerated
  • lemon
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh mint, chopped
  • 1 garlic clove, minced
  • s&p
  • greens
  • skewers
  1. Saute chopped onion in coconut oil over medium low heat until translucent.
  2. Soak skewers in water for 30 minutes.
  3. Mix onion, ground lamb, oregano, rosemary, garlic powder, cumin, and scallions.  Season with s&p.  For oblong sausages around skewers, I made 16 sausages, 2 per skewer.  Place in refrigerator.
  4. Make tzatziki.  Open the bottom side of refrigerated can of coconut milk.  Pour out the liquid, reserving for a smoothie or another recipe.  Scoop out the coconut cream left in the can.  Squeeze in some lemon juice, I used half a lemon, and stir in the dill, mint, and garlic.  Taste and add more of any ingredient if desired or cumin if using.  Season with s&p.  Place tzatziki in refrigerator until serving.
  5. Half eggplant and zucchini lengthwise.  Season with s&p and coat in a thin layer of olive oil.  Grill until slightly charred and cooked.  Set aside.
  6. Remove lamb from refrigerator, coat lightly in olive oil, and grill turning often until cooked through.  Maybe 10 minutes, depending on how thick your sausages are.
  7. Serve lettuce with chopped zucchini and eggplant, lamb sausages, and tzatziki.


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