Description
This Greek Kofta Kebabs recipe features a flavorful lamb mince blend mixed with a secret spice mix that includes a hint of curry powder for warmth and depth. Cooked in a non-stick pan until golden, these koftas are served with a tangy homemade secret souvlaki sauce and warm pita breads, making for a perfect Greek-inspired main dish.
Ingredients
Scale
Kofta Kebabs
- 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
For Cooking
- 1 tbsp olive oil
- 8 skewers (optional, 18 cm / 7.5" recommended)
Secret Sauce
- 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
Serving
- 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
Instructions
- Prepare the sauce: In a bowl, mix together the plain yogurt, mayonnaise, extra virgin 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 mixture: In a mixing bowl, combine the lamb mince, crushed garlic, paprika, mustard powder, dried oregano, curry powder, salt, and black pepper. Mix well with your hands to evenly incorporate all the spices into the meat.
- Shape the koftas: Divide the mixture into 8 equal portions. Shape each portion into a log approximately 13 cm (5 inches) long. Thread each log onto a skewer and flatten slightly to about 1.25 cm (0.5 inches) thick to increase surface area for better browning.
- 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 side until golden brown, then cook each short edge for about 30 seconds to add a bit of color. Reduce heat if the koftas brown too quickly. Transfer cooked koftas to a plate and cover loosely with foil to keep warm. Repeat with the remaining koftas, scraping out any burnt bits from the pan as needed.
- Warm the pita bread: Prepare pita breads by lightly sprinkling both sides with water using a brush or spray, stacking them, and covering with a wet paper towel. Microwave for 1 minute or until the middle pitas are hot and pliable to prevent breaking when folded.
- Assemble and serve: On each plate, arrange lettuce, sliced tomatoes, and onion. Spoon some secret sauce into a small bowl. To assemble, spread some sauce inside a warm pita bread, top with lettuce, add 1 or 2 koftas removed from the skewers, tuck tomatoes on the side, and sprinkle with onion. Fold the pita and enjoy.
Notes
- Lamb is ideal for this Greek recipe due to its strong flavor which complements the spice mixture. Beef or a beef-lamb mix work well too, but the spices may be too strong for chicken, pork, or turkey.
- The curry powder adds warmth and depth without lending a curry taste. Use any mild brand; hot curry powder can be used if you prefer some spiciness.
- The secret sauce is inspired by Kalimera Souvlaki Art's signature sauce and also works well as a dip for crackers, vegetable sticks, or hot chips.
- Warm pita breads thoroughly and keep them moist by sprinkling water before heating to prevent breaking when folding. Alternatively, use thinner flatbreads, pita pockets, Lebanese bread, or tortillas.
- Flattening the koftas slightly improves cooking by increasing surface area for better browning and reduces cooking time.
- Leftover koftas keep for 3–4 days in the fridge; sauce keeps for at least a week. Uncooked koftas can be pre-shaped and refrigerated for a couple of days or frozen for later use.
Nutrition
- Serving Size: 1 serving (including 2 koftas, sauce, and vegetables but excluding pita bread)
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 85 mg
