Description
This Greek Kofta Kebab recipe features succulent lamb mince blended with a secret spice mix including curry powder for warmth and depth. Served with a creamy, tangy Secret Souvlaki Sauce and fresh veggies wrapped in warm Greek pita bread, these kebabs are bursting with Mediterranean flavors and perfect for a delicious, easy main course.
Ingredients
Scale
Kofta Kebabs
- 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
For Cooking
- 1 tbsp olive oil
- 8 skewers (optional, 18 cm/7.5”)
Secret Sauce
- 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
Serving
- 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
Instructions
- Prepare the Sauce: In a bowl, mix together the yogurt, mayonnaise, olive oil, American yellow mustard, garlic powder, paprika, and salt. Set aside to allow the flavors to meld while you prepare the kofta kebabs.
- Make the Kofta Kebabs: Place the lamb mince, garlic, paprika, mustard powder, oregano, curry powder, salt, and pepper in a large bowl. Mix thoroughly with your hands until well combined. Divide the mixture into 8 equal portions and shape each into a 13 cm (5 inch) log. Thread each log onto a skewer and flatten slightly to about 1.25 cm (0.5 inch) thick for even cooking and more golden color.
- Cook the Koftas: Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Cook half of the koftas for 2 minutes on each side until golden brown, then cook each short edge for about 30 seconds to add color. Reduce heat if browning too quickly. Transfer cooked koftas to a plate and loosely cover with foil to keep warm. Repeat for the remaining koftas in the pan, scraping out any loose burnt bits if needed. No extra oil is usually necessary.
- Serve and Assemble: Prepare the serving plate by piling lettuce, tomato slices, and chopped onion. Place the sauce in a bowl for dipping. To assemble, take a warm pita bread and spread a generous amount of the sauce down the middle. Add lettuce, 1 or 2 koftas (removed from skewers), tomatoes, and sprinkle with onion. Fold the pita and enjoy your delicious Greek kofta kebab.
Notes
- Lamb is ideal for this recipe due to its robust flavor that pairs well with the spice blend; beef works nicely too. For chicken, pork, or turkey, consider adjusting the spices as this mix can be strong.
- The curry powder is the secret ingredient adding warmth without a distinct curry taste; mild curry powder is recommended but feel free to use hot if preferred.
- The sauce replicates Kalimera Souvlaki Art's signature dip, perfect for gyros, souvlaki, or as a versatile dip for snacks.
- When warming pita, brush with water and cover with damp paper towels before microwaving to prevent tearing and ensure pliability.
- Flatten koftas slightly instead of leaving as logs to help them cook evenly and develop more golden, flavorful surfaces.
- Leftover koftas keep well in the fridge for 3–4 days; uncooked koftas can be stored chilled for a couple of days or frozen for future use.
Nutrition
- Serving Size: 1 serving (includes 2 koftas, sauce, veg; bread not included)
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 27 g
- Saturated Fat: 8 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 85 mg
