Greek Lamb Kofta Kebabs with Secret Yogurt Sauce Recipe

I absolutely love sharing this Greek Lamb Kofta Kebabs with Secret Yogurt Sauce Recipe because it s one of those dishes that instantly transports you to a sun-drenched Mediterranean evening. The spices just sing with the rich, juicy lamb, and that creamy, tangy yogurt sauce? It s the perfect cooling partner. Whenever I make this, whether it s for a midweek dinner or a casual weekend get-together, everyone ends up licking their fingers and asking for seconds.

You ll find that this recipe strikes a beautiful balance between approachable and special. It s hearty and comforting but with fresh herbs and spices that lift it. Plus, it s quick to whip up once you get the hang of shaping those koftas. I m excited to walk you through every step so you can enjoy these flavorful Greek Lamb Kofta Kebabs with Secret Yogurt Sauce Recipe right in your own kitchen!

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Ingredients You’ll Need

Choosing the right ingredients really makes this Greek Lamb Kofta Kebabs with Secret Yogurt Sauce Recipe sing. I always go for fresh lamb mince with a good fat content for juiciness, and the spice combo is key to unlocking those authentic flavors. Don t skip the yogurt sauce-it s what makes this dish truly special.

• Lamb mince: I prefer lamb for that characteristic gamey flavor, but feel free to mix with beef or use all beef if you like.
• Garlic cloves: Fresh garlic crushed or finely grated to infuse the koftas with aromatic depth.
• Paprika: Use sweet paprika-it adds lovely color and subtle smoky notes without overpowering.
• Mustard powder: Gives a gentle warmth and complexity to the spice blend.
• Dried oregano: A classic Mediterranean herb that brightens the meat mixture.
• Curry powder: This is my secret ingredient! I use a mild curry powder to add a surprising flavor layer without heat.
• Cooking salt and black pepper: Essential seasoning to enhance each bite perfectly.
• Olive oil: For cooking the koftas, helps get that gorgeous golden crust.
• Plain Greek yogurt: Use full-fat for the richest secret yogurt sauce, the tang balances perfectly with the spices.
• Mayonnaise: Whole-egg mayo gives the sauce creaminess and body.
• Extra virgin olive oil: Adds silkiness and a fruity note to the sauce.
• American yellow mustard: Bright and sharp, this mustard is key to the sauce s signature flavor.
• Garlic powder and paprika (for sauce): Layer more garlic flavor and a touch of paprika warmth into the yogurt sauce.
• Greek pita bread: Pockets or flatbreads warmed properly, don’t forget the water-sprinkle trick to keep them pliable!
• Fresh tomatoes, red onion, and iceberg lettuce: Classic garnishes bring freshness and crunch to your kebab wraps.

Variations

One of the things I adore about this Greek Lamb Kofta Kebabs with Secret Yogurt Sauce Recipe is how easy it is to tailor to your preferences or dietary needs. Over time, I ve tweaked it to try different proteins and spice levels, and you can easily put your spin on it too.

• Try with beef or a lamb-beef mix: I often do half lamb, half beef for a milder flavor but with the same juicy texture.
• Spice it up: If you love heat, swap the mild curry powder for a hot variety or add a pinch of chili flakes; I keep it mild for family dinners.
• Use chicken or pork mince: I ve found the spice mix needs adjusting for these lighter meats, so I recommend a simpler seasoning blend in those cases.
• Make it gluten-free: Serve with gluten-free flatbreads or over a bed of salad for a low-carb option.

How to Make Greek Lamb Kofta Kebabs with Secret Yogurt Sauce Recipe

Step 1: Whip Up That Secret Yogurt Sauce

Start by mixing the yogurt, mayonnaise, extra virgin olive oil, American yellow mustard, garlic powder, paprika, and salt in a bowl. I like to make the sauce first because it gives the flavors time to meld while you re preparing the koftas. It s creamy, tangy, and packs a flavorful punch that s truly the star accompaniment for these kebabs.

Step 2: Mix and Shape the Kofta Kebabs

Throw your lamb mince into a bowl with crushed garlic, paprika, mustard powder, dried oregano, curry powder, salt, and black pepper. I recommend mixing with your hands so you can really feel the spices getting evenly distributed-plus, it s oddly satisfying! Divide the mixture into eight portions and shape each into a 5-inch log. Poke them onto skewers and flatten slightly to about half an inch thick-this helps them cook fast and get that gorgeous golden crust.

Step 3: Cook the Koftas to Perfection

Heat a tablespoon of olive oil in a large non-stick pan over medium-high heat. Cook half the koftas for 2 minutes on each long side until golden, then about 30 seconds on each end to get even color all around. If you notice they re browning too quickly, just reduce the heat a bit. I like to cover cooked koftas loosely with foil to keep them warm while I finish the batch-makes serving easier and ensures everyone eats hot.

Step 4: Assemble and Enjoy!

Now for the best part – building your kebab! Warm your pita bread really well (wetting the pita slightly and microwaving it steamed in a damp paper towel is my go-to method). Spread a generous dollop of that secret yogurt sauce down the center, pile on crisp lettuce, juicy tomato slices, and some sharp red onion. Peel a couple of koftas off the skewers and tuck them in, then fold the pita close and dive in. You ll love how the cool sauce perfectly balances the spicy, savory lamb.

How to Serve Greek Lamb Kofta Kebabs with Secret Yogurt Sauce Recipe

Garnishes

I m partial to simple garnishes here that highlight those fresh Mediterranean vibes-thinly sliced red onion adds a bit of sharpness, while crisp iceberg lettuce gives crunch and freshness. Ripe, juicy tomatoes add sweetness and a pop of color. Sometimes I throw in some chopped fresh parsley or a squeeze of lemon on the side for brightness too!

Side Dishes

Greek Lamb Kofta Kebabs with Secret Yogurt Sauce Recipe call for sides that complement without stealing the show. I love pairing with a Greek salad loaded with cucumber, olives, feta, and a drizzle of olive oil. Roasted vegetables or crispy fries also work beautifully, especially for casual, hearty meals. And for a light side, simple lemony couscous or rice pilaf rounds out the plate perfectly.

Creative Ways to Present

For parties, I like to serve mini kofta skewers alongside a trio of dips including the secret yogurt sauce, a smoky harissa, and tzatziki. Arranged on a wooden platter with fresh pita wedges and colorful veggies, it becomes an irresistible sharing feast. Another fun idea is to stuff the koftas into baked pita pockets along with pickled onions and fresh herbs for a more casual gyro style presentation that s great for hands-on meals.

Make Ahead and Storage

Storing Leftovers

Leftover koftas keep nicely in the fridge for up to 3-4 days. I store them in an airtight container and find they reheat well in a skillet or oven without drying out. The secret yogurt sauce also lasts about a week refrigerated, so you can keep enjoying that tasty combo long after cooking day.

Freezing

I often prep the uncooked koftas and freeze them on a tray for a couple of hours before transferring to a freezer bag. That way, they don t stick together, and I can cook just what I need later. When ready, I thaw overnight in the fridge and then cook as usual. Freezing doesn t affect flavor much, but texture is best if cooked from chilled rather than frozen straight away.

Reheating

To reheat, pop leftover koftas in a lightly oiled skillet over medium heat for a few minutes per side until warm and crisp. Avoid microwaving if you want to keep that lovely crust. The yogurt sauce is best served fresh but will keep its flavor if refrigerated well.

FAQs

Final Thoughts

This Greek Lamb Kofta Kebabs with Secret Yogurt Sauce Recipe holds a special place in my kitchen repertoire because it brings a little Mediterranean sunshine to any table with minimal fuss. The balance of fragrant spices, juicy lamb, and that addictive yogurt sauce always impresses guests and family alike-every time. If you give it a go, I m confident you ll find it as satisfying and rewarding to make as I do-enjoy every bite!

Greek Lamb Kofta Kebabs with Secret Yogurt Sauce Recipe

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• Author: Jaden
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Frying
• Cuisine: Greek

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Description

Delicious Greek Kofta Kebabs made with seasoned lamb mince, grilled to perfection and served with a creamy, tangy secret sauce and warm pita bread. This traditional Greek dish offers a flavorful blend of spices including paprika, oregano, and curry powder, creating a mouth-watering meal perfect for any occasion.

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Ingredients

Units USM Scale 1x2x3x

Kofta Kebab

• 500g/1 lb lamb mince (or beef, or 50/50 beef/lamb)
• 3 large garlic cloves, crushed or finely grated
• 2 tsp paprika (regular/sweet, not smoked)
• 2 tsp mustard powder
• 4 1/2 tsp dried oregano
• 1 1/2 tsp curry powder (mild, fine)
• 3/4 tsp cooking salt / kosher salt
• 1/4 tsp black pepper

For Cooking

• 1 tbsp olive oil
• 8 skewers (optional, 18cm/7.5″)

Secret Sauce

• 3/4 cup plain Greek yogurt (full-fat preferred)
• 2 tbsp mayonnaise (whole-egg preferred)
• 2 tbsp extra virgin olive oil
• 1 tbsp American yellow mustard
• 1 1/2 tsp garlic powder
• 1 1/2 tsp paprika (sweet/regular, not smoked or spicy)
• 1/2 tsp cooking salt / kosher salt

Serving

• 4 Greek pita breads (pockets or flatbreads), warmed
• 2 tomatoes, halved and sliced
• 1/2 red onion, finely sliced or chopped
• Iceberg lettuce, finely sliced or other leafy greens

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Instructions

1. Prepare the Sauce: In a bowl, mix the Greek yogurt, mayonnaise, extra virgin olive oil, American yellow mustard, garlic powder, paprika, and salt. Stir well and set aside to let the flavors meld while preparing the kofta kebabs.
2. Mix the Kofta Mixture: In a large bowl, combine the lamb mince with crushed garlic, paprika, mustard powder, dried oregano, curry powder, salt, and black pepper. Use your hands to mix thoroughly so the spices are evenly distributed.
3. Shape Kofta Kebabs: Divide the mixture into 8 equal portions. Shape each into a 13cm (5 inch) long log and thread onto skewers if using. Flatten each slightly to about 1.25cm (0.5 inch) thick to ensure even cooking and a nice golden surface.
4. Cook the Koftas: Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Cook half the koftas for 2 minutes on each long side until golden brown, then approximately 30 seconds on each short edge for color. Reduce heat if browning too fast. Transfer to a plate and cover loosely with foil to keep warm. Repeat with the remaining koftas in the same pan, scraping out any burnt bits as needed. No extra oil is typically necessary.
5. Serve and Assemble: Arrange lettuce, sliced tomatoes, and red onion on a serving plate with the sauce in a bowl. To assemble, take a warmed pita bread, smear some sauce down the center, add a bed of lettuce, then 1 or 2 koftas removed from the skewers. Add tomato slices and sprinkle with onion. Fold and enjoy immediately!

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Notes

• Lamb is traditional and works best with these spices, but beef or a 50/50 mix is also excellent. The spice blend is too strong for chicken, pork, or turkey.
• The curry powder is a secret ingredient adding subtle warmth—use mild or hot depending on your preference.
• The secret sauce is inspired by Kalimera Souvlaki Art’s topping, balancing creamy, tangy, and smoky flavors with paprika and mustard as keys.
• Warming pita bread thoroughly with a moist towel and microwave helps prevent tearing when folding. Alternatively, use thinner flatbreads or tortillas.
• Flattening koftas before cooking increases surface area for more golden crust and quicker cooking. Expect koftas to puff and shorten as they cook.
• Leftover koftas can be refrigerated for 3-4 days; sauce keeps for at least a week. Uncooked koftas can be shaped ahead and refrigerated or frozen for later use.

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Nutrition

• Serving Size: 1 serving (includes 2 koftas and sauce, excluding bread)
• Calories: 508
• Sugar: 2g
• Sodium: 726mg
• Fat: 44g
• Saturated Fat: 15g
• Unsaturated Fat: 26g
• Trans Fat: 0.01g
• Carbohydrates: 6g
• Fiber: 2g
• Protein: 23g
• Cholesterol: 97mg