Name: Greek Lamb Kofta Kebabs Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Greek
Ingredients: 500 g 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, any brand); 3/4 tsp cooking salt / kosher salt; 1/4 tsp black pepper; 1 tbsp olive oil; 8 skewers (optional, 18 cm/7.5”); 3/4 cup plain Greek yogurt (full-fat preferred); 2 tbsp whole-egg mayonnaise; 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; 4 Greek pita breads (pockets or flatbreads), warmed; 2 tomatoes, halved and sliced; 1/2 red onion, finely sliced or chopped; Iceberg lettuce or other leafy greens, finely sliced

If you’re craving something packed with bold Mediterranean flavors but still easy enough for a weeknight dinner, this Greek Lamb Kofta Kebabs Recipe might just become your new favorite. Juicy lamb blended with a secret warming spice mix, all wrapped in soft pita with a tangy sauce—what’s not to love?

Several grilled meat skewers with a rich brown color and char marks are arranged closely together on a white marbled surface. The meat looks juicy with a slightly shiny glaze. Fresh green herb leaves are scattered among the skewers, adding contrast and a fresh touch. Each skewer shows texture from the grilling, with some darker burnt spots. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Greek Lamb Kofta Kebabs Recipe
Top Tip
How to Serve Greek Lamb Kofta Kebabs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Greek Lamb Kofta Kebabs Recipe

Why You'll Love This Recipe

I still remember the first time I tried these koftas—they’re incredibly tender, packed with flavor, and absolutely addictive. Honestly, the secret spice blend (including a hint of curry powder) took these kebabs to the next level, and the creamy sauce? Game changer.

Flavor-packed: The spice mix combines paprika, oregano, and a subtle curry powder for warmth without overpowering the lamb.
Quick & easy: Prep and cook time add up to just 25 minutes, perfect for busy nights.
Versatile serving: Wrapped in warm pita with fresh veggies and creamy sauce—perfect for a casual meal or gathering.
Make ahead friendly: You can prep koftas in advance and store them chilled or frozen for busy days.

Ingredients & Why They Work

For the best koftas, I recommend starting with good-quality lamb mince—something with a bit of fat to keep things juicy. The spices are simple but thoughtfully chosen, especially the curry powder which adds a subtle depth without turning the flavor into a curry dish.

Flat lay of fresh lamb mince in a simple white ceramic bowl, three whole garlic cloves with smooth white skins, a small white bowl of bright red sweet paprika powder, a small white bowl of fine yellow mustard powder, a small white bowl of dried green oregano leaves, a small white bowl of golden curry powder, a small white bowl of coarse kosher salt, a small white bowl of freshly ground black pepper, a small white bowl of vibrant green olive oil, a small white bowl of creamy plain Greek yogurt, a small white bowl of smooth whole-egg mayonnaise, a small white bowl of extra virgin olive oil, a small white bowl of bright yellow American mustard, a small white bowl of finely textured garlic powder, four whole uncut ripe red tomatoes halved and quartered, half a fresh red onion cut into thin slices, a neat pile of finely shredded iceberg lettuce, and four warm golden Greek pita breads arranged neatly, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lamb mince: The star of the show; lamb’s rich flavor pairs beautifully with Mediterranean spices.
Garlic cloves: Fresh garlic gives that punchy aromatic base.
Paprika: Adds sweet, slightly smoky warmth without overpowering.
Mustard powder: Brings subtle tang and a hint of heat.
Dried oregano: Classic Greek herb that brightens the mix.
Curry powder: The secret ingredient for warmth and complexity without a distinct curry taste.
Cooking salt/kosher salt: Enhances all the other flavors.
Black pepper: Adds just a touch of sharpness.
Olive oil: For cooking — helps get that beautiful golden crust.
Skewers (optional): Great for shaping and grilling, but not required if you prefer pan-frying logs.
Plain Greek yogurt: The creamy base of the secret sauce, full-fat gives richness.
Whole-egg mayonnaise: Adds smoothness and body to the sauce.
Extra virgin olive oil: For richness and silky texture in the sauce.
American yellow mustard: Bright color and tangy kick in the sauce.
Garlic powder: For extra garlicky flavor in the sauce.
Sweet paprika (for sauce): Adds color and that subtle sweet pepper flavor.
Greek pita breads: Warmed for softness and pliability, perfect for wrapping.
Tomatoes: Fresh and juicy, balance the spices.
Red onion: Slightly sharp and crisp to cut through richness.
Iceberg lettuce or leafy greens: Adds freshness and crunch.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Greek Lamb Kofta Kebabs Recipe is how easy it is to personalize. Whether you want to adjust the spice level or swap in your favorite protein, these kebabs adapt beautifully to your taste and kitchen adventures.

Lamb or Beef Blend: I love using lamb for its rich flavor, but sometimes I mix lamb and beef to get a balance of juicy and robust tastes. Both work wonderfully with the spice blend.
Mild to Spicy: The secret is the mild curry powder that adds warmth without overt curry flavor. If you prefer more heat, try a hot curry powder—but remember, a little goes a long way here.
Vegetarian Twist: For a veggie option, try using spiced mashed chickpeas or lentils instead of meat. Use the same spices to keep that Mediterranean vibe alive.
Serving Style: Feeling creative? Instead of pita, try serving the koftas over a bed of couscous or with grilled veggies for a fresh, vibrant meal.

Step-by-Step: How I Make Greek Lamb Kofta Kebabs Recipe

The image shows five skewers of grilled dark brown meat placed on a soft flatbread with char marks, covered with light beige creamy sauce drizzled on top. The flatbread rests on a white plate. Beside the skewers, there are slices of bright red tomatoes and thin curls of light purple onions, with fresh green herb leaves scattered over the dish. Next to the plate, on a white marbled surface, is a glass bowl filled with more of the creamy sauce. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up the Secret Sauce

Start by mixing the creamy, tangy sauce that sets this recipe apart. Combine full-fat Greek yogurt, whole-egg mayonnaise, extra virgin olive oil, bright American yellow mustard, garlic powder, sweet paprika, and salt in a bowl. Give it a good stir and then let it sit while you prepare the koftas—this rest time lets all those flavors marry beautifully. The sauce is so good, you’ll want to double up on it for snacks or dipping later!

Step 2: Mix the Meat Mixture

In a large bowl, toss together the lamb mince with crushed garlic, paprika, mustard powder, dried oregano, mild curry powder, salt, and black pepper. Use your hands to mix everything thoroughly until the spices are evenly distributed and the mixture feels cohesive. This hands-on step is satisfying and ensures that every bite bursts with flavor.

Step 3: Shape and Skewer Your Koftas

Divide the spiced meat into 8 equal portions. Roll each into a log around 13 cm (5 inches) long, then thread each onto a skewer. Now, gently flatten each kofta to about 1.25 cm (half an inch) thickness—this trick helps them cook evenly and develop a wonderful golden crust. Trust me, that little extra color makes all the difference!

Step 4: Sizzle the Koftas

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 side until they turn golden and start smelling amazing. Don’t forget the short edges—give those about 30 seconds on each side for an all-around gorgeous color. If they start browning too fast, lower the heat a bit to avoid burning. Transfer cooked koftas to a plate and cover loosely with foil to keep warm while you finish the rest. No need to add more oil unless the pan is too dry.

Step 5: Assemble and Devour

Warm your pita breads thoroughly—remember to sprinkle them with a little water and wrap in damp towels before microwaving to keep them soft and foldable. Lay down a generous smear of that luscious secret sauce, then pile on finely sliced lettuce, juicy tomato slices, and chopped red onion. Slide in one or two juicy koftas removed from their skewers, fold up your pita, and dig in. The medley of creamy sauce, fresh veggies, and warmly spiced lamb is absolutely irresistible.

Top Tip

When making your Greek Lamb Kofta Kebabs Recipe, a few simple tricks can really elevate the flavors and texture, ensuring you get that perfect golden crust and juicy inside every time.

Shape and Flatten: I’ve found that gently flattening each kofta to about 1.25 cm thick, rather than leaving them as thick logs, helps them cook evenly and develop a beautiful golden color that’s packed with flavor.
Use Mild Curry Powder: The secret ingredient here is the mild curry powder — it adds warmth and depth without overpowering the lamb. Jumping straight to hot curry powder can mask the freshness of the dish, so mild is the way to go!
Warm Your Pita Properly: To avoid any pita breakage when folding, dampening the bread lightly and warming it covered under a wet paper towel in the microwave works wonders. It makes the pita soft, pliable, and easier to wrap around those tasty kebabs.
Don’t Rush Browning: When frying, keep an eye on the heat and reduce it if the koftas start to brown too quickly to prevent burning. That patient golden crust is the key to great taste.

How to Serve Greek Lamb Kofta Kebabs Recipe

The image shows eight raw kebabs on wooden sticks, placed side by side in a straight row on a large, round, white plate with small black speckles. Each kebab is a light brown color, mixed with small pieces of green herbs and bits of white, giving a textured look. The kebabs are evenly shaped, thick, and cylindrical, with the wooden sticks protruding from both ends. The plate sits on a white marbled surface, and the overall lighting is soft and natural, highlighting the fresh texture of the meat mixture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh toppings bring this dish to life! Finely sliced iceberg lettuce or your favorite leafy greens add crisp texture, while juicy tomato slices and a sprinkle of finely chopped red onion give bursts of brightness. Don’t be shy with the Secret Souvlaki Sauce — it’s tangy and creamy, the perfect match for the warmth of the kofta.

Side Dishes

Keep it Mediterranean and fresh: Serve alongside a Greek salad, some grilled vegetables like zucchini or eggplant, or even crispy roasted potatoes. A light cucumber and dill yogurt dip on the side complements the rich flavors. For a heartier meal, warm some lemon herb rice or orzo pasta to soak up any extra sauce.

Make Ahead and Storage

Storing Leftovers

Leftover kofta kebabs keep beautifully in the refrigerator for 3 to 4 days. Store them in an airtight container to preserve moisture and flavor. The Secret Souvlaki Sauce can last in the fridge for at least a week, so you can enjoy it again with other dishes or as a tasty dip.

Freezing

If you want to prep ahead, you can shape the uncooked koftas and freeze them. Place them on a baking tray in a single layer, freeze until firm, then transfer to a freezer bag or container. They’ll keep well frozen for several weeks. When ready to use, thaw them overnight in the fridge before cooking.

Reheating

To reheat cooked koftas, gently warm them in a non-stick pan over medium-low heat until heated through, or pop them in a preheated oven at 180°C (350°F) wrapped in foil for 10 minutes. Avoid microwaving directly as that can dry them out.

Frequently Asked Questions:

Can I use beef instead of lamb in this Greek Lamb Kofta Kebabs Recipe?

Absolutely! The recipe works very well with beef or even a 50/50 blend of beef and lamb. Just keep the spice blend the same for a delicious flavor profile.

What type of curry powder should I use?

I recommend mild curry powder to add warmth without an obvious curry taste. However, you can use hot curry powder if you prefer a spicier kofta. Either way, it’s the secret ingredient that makes these kebabs special.

Can I grill the kofta kebabs instead of frying?

Yes! These kebabs work beautifully on a grill. Just cook them over medium-high heat, turning to get even browning and cooked through. Grilling adds a lovely smoky char.

How do I keep the pita bread from tearing when assembling?

Warming the pita properly is key. Lightly sprinkle water on the pita, cover with a damp paper towel, and microwave for about a minute until soft and pliable. This technique helps the bread fold easily without breaking.

Final Thoughts

This Greek Lamb Kofta Kebabs Recipe is one of those dishes that brings people together around the table with its vibrant flavors and comforting simplicity. The combination of the secret spice mix, succulent lamb, and that luscious, tangy sauce makes every bite a little celebration of Mediterranean goodness. I hope you enjoy making and sharing these kebabs as much as I do — they're perfect for weeknight dinners or weekend feasts. Happy cooking and Opa!