Friday, October 30, 2015

Beef and Lamb Kofta Lettuce Wraps

Calling all lettuce wrap lovers, meet your newest love interest: Beef and Lamb Kofta Wraps (be sure to sub quinoa for brown rice if you want a serious low-carb meal). It's like an asian lettuce wrap turned Mediterranean.  Need more good ideas? Try subbing farro or barley for rice and don't forget the cucumber greek yogurt sauce that won't make you miss PF Changs for a second. 
PC: Cooking light 

Recipe after the break:  

1 (1-ounce) slice whole-grain bread, torn into pieces
8 ounces ground sirloin
6 ounces lean ground lamb
5 tablespoons grated red onion, divided
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 large egg
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon olive oil, divided
3/4 cup 2% reduced-fat Greek yogurt
3 tablespoons diced English cucumber
1 (8.8-ounce) package precooked brown rice (such as Uncle Ben's)
1 teaspoon paprika
12 Boston lettuce leaves

1. Place bread in a mini food processor; process until large crumbs form. Combine bread, beef, lamb, 
2 tablespoons onion, next 5 ingredients (through egg), 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl; mix gently until just combined. Shape mixture into 12 (1-inch-thick) patties. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add patties to pan; cook 2 1/2 minutes on each side or until done.
2. Combine yogurt, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, cucumber, and remaining 3 tablespoons onion in a medium bowl, stirring well.
3.  Cook rice according to package directions. Add remaining 2 teaspoons oil and paprika to rice; toss gently to combine.
4. To assemble, arrange lettuce leaves on a large serving plate; top evenly with rice, patties, and yogurt mixture.

Recipe: Cooking Light 
Serves 4

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