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; 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 (not spicy, any brand fine); 3/4 tsp cooking salt / kosher salt; 1/4 tsp black pepper; 1 tbsp olive oil; 8 skewers (optional, 18 cm / 7.5" recommended); 3/4 cup plain Greek yogurt (full-fat preferred); 2 tbsp mayonnaise (preferably whole-egg); 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, warmed; 2 tomatoes, halved and sliced; 1/2 red onion, finely sliced or chopped; Iceberg lettuce, finely sliced or other leafy greens

If you love bold, comforting flavors wrapped up in warm pita bread, then this Greek Lamb Kofta Kebabs Recipe is going to become your new weeknight favorite. It’s a delicious blend of fragrant spices and tender lamb, cooked right in your pan for that perfect golden crust.

The image shows several grilled meat skewers arranged closely over a metal tray with a slightly worn texture. Each skewer has a charred, caramelized outer layer that glistens with slight oil shine, showing small blackened spots from grilling. The meat is mostly brown with varying darker brown patches and looks juicy. Fresh green herb leaves are scattered on and around the skewers, adding a pop of color. The overall setting rests on a surface with a white marbled texture. 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 first tried these kofta kebabs after a friend shared a secret spice mix from a local souvlaki shop, and honestly, they blew me away. The hint of curry powder adds such a warm depth without overpowering the lamb’s rich flavor. Plus, the homemade secret sauce takes it to another level!

Easy to Make: Everything comes together in just 25 minutes, so you won’t be stuck in the kitchen all night.
Bold Flavors: The secret spice blend, including curry powder, gives these koftas a unique twist that’s anything but ordinary.
Versatile Serving: Served with warm pita, fresh veggies, and that tangy secret sauce – perfect for a casual family dinner or entertaining guests.
Make-Ahead Friendly: You can prep the koftas in advance or freeze extras for a quick dinner later on.

Ingredients & Why They Work

When it comes to making these Greek Lamb Kofta Kebabs, I always recommend choosing fresh, quality ingredients. Good lamb mince is the heart of this dish, and getting the spices just right is the key to that unforgettable flavor.

Flat lay of fresh raw lamb mince in a simple white ceramic bowl, three large whole garlic bulbs with unbroken papery skins, a small white bowl of bright red sweet paprika powder, a small white bowl of fine yellow mustard powder, a small white bowl filled with dried oregano leaves, a small white bowl with fine mild curry powder, a small white bowl of coarse kosher salt crystals, a small white bowl of whole black peppercorns, a small white bowl of golden extra virgin olive oil, a small white bowl of creamy Greek yogurt, a small white bowl of whole-egg mayonnaise, a small white bowl of bright yellow American mustard, a small white bowl of fine garlic powder, four fresh whole Greek pita breads stacked, two ripe red tomatoes halved and sliced neatly, half a fresh red onion thinly sliced, and a small pile of vibrant green iceberg lettuce finely shredded, all arranged symmetrically 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 strong flavor of lamb holds up beautifully to the spice mix and creates that authentic Greek taste.
Garlic cloves: Adds a fresh pungency that cuts through the richness of the meat.
Paprika: Sweet paprika contributes color and a subtle smoky warmth—just avoid smoked varieties here.
Mustard powder: Brings a gentle tang and depth that balances the spices.
Dried oregano: Classic Greek herb that ties the flavors together perfectly.
Curry powder: This secret ingredient adds warmth and subtle complexity without making it taste like curry.
Cooking salt & black pepper: Essential seasoning for bringing out all the flavors.
Olive oil: Used for cooking—adds a fruity note and helps develop a golden crust on the koftas.
Skewers (optional): Perfect for shaping and serving, but you can skip if you prefer.
Plain Greek yogurt: The base for the secret sauce; creamy and tart for the perfect dip.
Mayonnaise: Adds richness and silky texture to the sauce.
Extra virgin olive oil: Amplifies the sauce’s flavor with fruity, peppery notes.
American yellow mustard: The bright, tangy star in the secret sauce’s flavor profile.
Garlic powder and paprika (for sauce): Mirror the koftas’ spices, creating harmony in every bite.
Greek pita breads: Warm and soft, perfect for wrapping your koftas and veggies.
Tomatoes, red onion, lettuce: Fresh veggies add crunch, color, and brightness to balance the richness.

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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

The beauty of the Greek Lamb Kofta Kebabs Recipe is how versatile it can be. Feel free to tweak the spices or serving accompaniments to suit your taste or dietary needs — it’s all about making this classic your own!

Variation: For a milder, more family-friendly option, try swapping out the lamb for a 50/50 lamb and beef mix. The beef mellows the richness of the lamb while retaining the robust flavor from the secret spice blend. I love this option when cooking for kids who prefer less gamey meat!
Vegetarian twist: While this recipe really shines with lamb, you can experiment with textured vegetable protein or finely chopped mushrooms as a base, seasoning generously with the same spice mix. It won’t be quite the same but still delivers a satisfying, spiced kebab experience.
Seasonal tweaks: During summer, serve with fresh cucumber ribbons and a squeeze of lemon for a brighter finish. In cooler months, toss in some warmed roasted red peppers or caramelized onions to add extra depth to your platter.
Sauces and breads: Feel free to swap the secret souvlaki sauce for tzatziki or a spicy harissa mayo variation for a different flavor angle. As for bread, Lebanese flatbreads or even tortillas work beautifully if Greek pita isn’t on hand.

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

A white round flatbread sits on a white marbled surface as the base layer. On top of it, there are six dark brown grilled meat skewers arranged diagonally, each drizzled with a light cream sauce. Around the flatbread, there are fresh green herb leaves scattered for decoration. On the left side of the flatbread, a small pile of sliced red tomatoes and thin purple onion slices create a colorful contrast. In the top left corner of the image, a clear glass bowl with a creamy sauce is partly visible. The whole plate is white, and the scene is brightly lit to show the textures clearly. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip up the Secret Sauce

Start by combining the plain Greek yogurt, mayonnaise, extra virgin olive oil, American yellow mustard, garlic powder, paprika, and salt in a bowl. Stir everything together until smooth. This sauce is the heart of the dish — it’s tangy, creamy, and packed with flavor. Let it rest while you prepare the koftas so the flavors can meld beautifully.

Step 2: Mix Your Kofta Kebabs

In a large bowl, add the lamb mince, crushed garlic, paprika, mustard powder, dried oregano, curry powder, salt, and black pepper. Use your hands to mix thoroughly and evenly. You’ll get a feel for the texture — it should be well combined but not overworked. This spice blend, especially with that secret hint of curry powder, gives the koftas their signature warm depth without crossing into overt curry territory.

Step 3: Shape and Skewer with Care

Divide the mixture into eight even portions. Shape each portion into a log about 13 cm (5 inches) long — not too thick. Thread each log onto a skewer and then gently flatten it to about 1.25 cm (half an inch) thick. Flattening increases the surface area, ensuring that beautiful golden crust and delicious browning when cooked. This step also helps the koftas cook evenly and quickly.

Step 4: Cook to Golden Perfection

Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Place half the koftas in the pan and cook for about 2 minutes on each long side, until golden brown. Then, stand them on their short edges for about 30 seconds on each end just to add a bit more color. If you see the koftas browning too quickly or the pan smoking, turn down the heat slightly—this ensures juicy, perfectly cooked meat without burning. Transfer the cooked koftas to a plate and loosely cover with foil to keep warm. Repeat this with the remaining koftas, scraping out any bits stuck to the pan as you go.

Step 5: Warm Your Pitas, the Right Way

Lightly wet both sides of your pita breads using a brush, spray, or simply sprinkle water on them. Stack the pitas, cover with a damp paper towel, and microwave for about 1 minute, or until the middle breads are warm and soft. This step keeps the pita moist and pliable — very important to avoid cracking when you fold them around the koftas and veggies.

Step 6: Assemble Your Greek Feast

Arrange sliced iceberg lettuce, halved tomatoes, and finely sliced red onion on your plate. Spoon some secret sauce into small bowls for dipping. Spread a generous dollop of the sauce inside the warm pita, add 1 or 2 koftas (carefully slid off the skewers), layer on the lettuce, tuck in some tomatoes, and sprinkle with onion. Fold your pita and dig in — every bite is a delightful mix of juicy, spiced lamb, fresh veggies, and creamy sauce!

Top Tip

These tips come from my kitchen adventures making the Greek Lamb Kofta Kebabs Recipe over and over. They’ll help you get the best flavour, texture, and ease when making this delicious dish.

Flatten Your Koftas: Slightly flattening the koftas to about 1.25 cm (0.5 inches) ensures they brown beautifully and cook quickly without drying out – plus, that golden crust is pure magic!
Moisturize the Pita: Sprinkling water on your pita breads before warming keeps them soft and flexible, which prevents cracking and makes folding your kebabs so much easier.
Use Mild Curry Powder: The hint of curry powder adds warmth and depth without overpowering the lamb. I recommend mild curry powder unless you like a little heat.
Let the Sauce Rest: Making the secret souvlaki sauce first and letting it rest while you prepare everything else helps the flavors meld beautifully — it really makes the dish sing!

How to Serve Greek Lamb Kofta Kebabs Recipe

The image shows a round white plate with small black speck dots, placed on a white marbled surface. On the plate, there are eight raw meat skewers neatly lined up side by side. Each skewer consists of a long wooden stick with a cylindrical shaped, pinkish mixture of ground meat and green herbs, giving it a slightly textured look. The skewers are evenly spaced, with the sharpened ends of the sticks pointing upwards. The overall look is clean and organized, highlighting the raw ingredients before cooking. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Freshness is key to lifting the rich and spicy koftas. I love topping the kebabs with finely sliced iceberg lettuce or your favorite greens for crunch, juicy ripe tomato slices for brightness, and thinly sliced red onions to add a sharp bite. Don’t skimp on the secret souvlaki sauce—smear it inside your pita to bring that tangy, creamy magic with every bite.

Side Dishes

These koftas pair beautifully with simple sides like a classic Greek salad featuring cucumbers, olives, and feta, or a refreshing tzatziki dip to add cool creaminess. Roasted lemon potatoes or a light couscous salad with fresh herbs make wonderful accompaniments to round out your Greek feast.

Make Ahead and Storage

Storing Leftovers

If you have any koftas left over, store them in an airtight container in the fridge. They’ll keep well for 3 to 4 days and still taste great when reheated. The secret sauce keeps even longer – at least a week – so you can enjoy its tangy goodness beyond the initial meal.

Freezing

You can shape the uncooked koftas ahead of time and freeze them for later use. Place them on a tray lined with parchment paper, freeze until solid, then transfer to a freezer-safe bag or container. When ready to eat, thaw in the fridge overnight before cooking as usual.

Reheating

Reheat leftover cooked koftas gently in a non-stick pan over medium heat to keep them moist and get a bit of that lovely crispy edge back. Avoid microwaving on high as they can dry out quickly. Warm your pita breads using the same moistening trick for best results.

Frequently Asked Questions:

Can I use other meats besides lamb for this Greek Lamb Kofta Kebabs Recipe?

Yes! While lamb is ideal because the spice blend complements its stronger flavor, you can use beef or a beef-lamb mix with great results. However, chicken, pork, or turkey might not work as well since the spice mix is quite potent and tailored for red meats.

What does the curry powder add to the koftas?

The curry powder adds warmth and complexity to the flavor without making the koftas taste like a curry dish. Using a mild curry powder gives subtle depth, while hot curry powder can add some heat if you enjoy spicier flavors.

How do I keep the pita bread from breaking when folding?

Lightly spritz or brush the pita breads with water on both sides, stack them, and cover with a damp paper towel before microwaving for about 1 minute. This keeps the bread soft and pliable, preventing cracks or breaks when you fold them around the koftas and fillings.

Can I prepare the koftas ahead of time?

Absolutely! You can shape the uncooked koftas and refrigerate them for up to two days or freeze for longer storage. This makes weeknight dinners or entertaining a breeze, as you can just cook them fresh when ready.

Final Thoughts

Making the Greek Lamb Kofta Kebabs Recipe brings a little Mediterranean sunshine to your kitchen with every bite. This recipe balances bold spices, juicy lamb, and a tangy secret sauce that you’ll find yourself craving again and again. Whether you’re cooking for family, friends, or just yourself, I hope this dish becomes a beloved staple in your rotation—it’s truly a joy to make and even better to eat. Happy cooking and, most importantly, happy eating!