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.
Ingredients
Units
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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!
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.
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
