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 mild curry powder (not spicy); 3/4 tsp cooking salt / kosher salt; 1/4 tsp black pepper; 1 tbsp olive oil; 8 skewers (optional, 18cm/7.5"); 3/4 cup plain yogurt (preferably Greek, full-fat); 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 bread (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

If you love bold, savory flavors and crave something a little different for dinner, you’re going to adore this Greek Lamb Kofta Kebabs Recipe. Imagine juicy lamb spiced just right with hints of paprika, oregano, and a surprising secret ingredient that warms everything up—without tasting like curry. Let me take you through every flavorful step!

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’ve made these koftas more times than I can count, and every time, they steal the show at the dinner table. They’re packed with flavor, quick to cook, and that secret sauce? Game changer. Here’s why you should make them tonight:

Authentic Greek flavors: The oregano and cumin-like curry powder give these kebabs a real Mediterranean vibe you don’t want to miss.
Quick and easy: You can get dinner on the table in just 25 minutes—perfect for busy weeknights.
Juicy and tender: Lamb’s rich flavor works perfectly with the spices to keep these koftas moist and delicious.
Versatile serving options: Wrap them in warm pita with fresh veggies and tangy secret sauce, or serve with a simple salad for a lighter meal.

Ingredients & Why They Work

Before you start, make sure to gather quality lamb mince—ideally fresh and with a good fat content for that juicy bite. The spices are a special blend I’ve fine-tuned over time, with the standout being mild curry powder that brings warmth without overpowering. Here’s a quick rundown of the essential ingredients:

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 star of the show, lamb’s rich flavor pairs perfectly with Mediterranean herbs and spices.
Garlic: Freshly crushed for that punch of aromatic goodness.
Paprika: Adds sweetness and a beautiful color, steer clear of smoked types for this recipe.
Mustard powder: A subtle but sharp edge to balance the richness of lamb.
Dried oregano: Classic Greek herb that brings an earthy brightness.
Curry powder: The secret ingredient here—it adds a gentle warmth and depth without making it taste like curry.
Salt and black pepper: Essential for building a balanced flavor.
Olive oil: For cooking—keeps the koftas crisp on the outside.
Skewers (optional): Help shape and cook the koftas evenly, but you can cook them without too.
Plain yogurt and mayonnaise: Combine for the creamy secret sauce that brings it all together.
Extra virgin olive oil and American yellow mustard: Give the sauce richness and tang.
Garlic powder and paprika (for sauce): Layer the sauce with flavor to complement the koftas.
Greek pita bread: Warmed perfectly to hold all your delicious fillings without cracking.
Fresh tomatoes, red onion, and lettuce: Crisp, fresh veggies to brighten and balance the meal.

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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 this Greek Lamb Kofta Kebabs Recipe is how easy it is to tweak and make truly your own. Whether you want it lighter, veggie-packed, or with a different protein, the flavors invite creativity—let’s explore some tasty variations!

Variation with beef or mixed mince: I sometimes swap lamb for beef or a 50/50 blend of beef and lamb when I want a slightly milder flavor but still crave that juicy texture. The spice mix holds up beautifully, and it’s just as delicious.
Vegetable-packed option: For a veggie boost, add finely grated zucchini or carrot to the meat mix. Just squeeze out excess moisture first so the koftas hold together well. It’s a sneaky way to sneak in more greens without losing that iconic texture.
Spice it up: Want a little more heat? Stir in a pinch of cayenne or increase the curry powder dose slightly for a warm kick. Just remember, the curry powder is mild by design to enhance warmth without overt curry flavors.
Gluten-free and carb-conscious: Skip the pita and serve the koftas on a bed of shredded lettuce or alongside cauliflower rice for a low-carb feast that doesn’t miss out on flavor.
Make it vegan-ish: Though lamb is key, you can experiment with plant-based mince alternatives and keep the same seasoning for a vegetarian-friendly take. The secret sauce can also be swapped for a dairy-free yogurt and vegan mayo blend.

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 That Secret Sauce

Start by mixing the plain Greek yogurt, whole-egg mayonnaise, extra virgin olive oil, American yellow mustard, garlic powder, sweet paprika, and salt in a bowl. Stir everything well until the sauce is smooth, creamy, and beautifully orange-hued from paprika and mustard. Let it sit while you prep your koftas so the flavors meld together nicely—this sauce is pure magic with the grilled lamb!

Step 2: Blend and Shape Your Koftas

In a large bowl, toss the lamb mince with crushed garlic, regular paprika, mustard powder, dried oregano, mild curry powder, salt, and black pepper. Use your hands to really squish and mix everything well, ensuring the spices are evenly distributed. Divide the mixture into 8 even portions, then shape each into a log about 13cm (or 5 inches) long. Thread each onto a skewer and gently flatten them to about 1.25cm (half an inch) thick for that perfect browning surface.

Step 3: Cook Your Koftas to Golden Perfection

Warm 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Add half the koftas and cook for 2 minutes on each long side until golden brown, then turn to their short edges for about 30 seconds each to get a nice color all around. If you notice them browning too quickly, lower the heat slightly. Remove cooked koftas to a plate and cover loosely with foil to keep warm while cooking the rest. Don’t forget to scrape any burnt bits from the pan before adding the remaining koftas—this keeps the flavor clean and delicious!

Step 4: Assemble Your Greek Feast

Lay out finely sliced iceberg lettuce, fresh tomato slices, and red onion on a serving plate alongside a bowl of your secret sauce. Warm your pita breads thoroughly to prevent tearing—my trick is wrapping stacked pita with damp paper towels and zapping them in the microwave for about a minute until steaming hot. For serving, spread a generous dollop of sauce inside each warm pita, add a handful of lettuce, 1 or 2 koftas (slip them off the skewers first!), nestle in tomato slices, and sprinkle with onion. Fold it up and dive in—the juicy, warmly spiced lamb paired with creamy sauce and fresh veg is pure comfort on a plate.

Top Tip

Making the perfect Greek Lamb Kofta Kebabs Recipe is all about balancing flavors and technique. These tips come from my own kitchen adventures and will help you get that golden, juicy bite every time.

Skewer and Flatten: Threading your koftas onto skewers and gently flattening them to about 1.25cm/0.5" thickness not only helps them cook evenly but also develops a beautiful golden crust that packs in extra flavor.
Control Your Heat: Cook the koftas over medium-high heat, but keep an eye on them so they don't brown too fast. Adjusting the heat as needed ensures they stay juicy inside while crisping up outside.
Warm Your Pita Well: >Warm pita bread gently with a damp paper towel in the microwave to prevent cracking or breaking when folded—this little trick keeps everything neatly tucked in and delightful to eat.
Make the Secret Sauce Ahead: Prepare the sauce early to let those flavors meld. Trust me, the paprika and mustard give it that signature tang that brings the whole dish alive.

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

Fresh is best here. I love serving these koftas with crisp iceberg lettuce, thinly sliced red onion, and juicy tomato slices. The crunch and acidity balance the spiced lamb perfectly. Don’t forget to pile on the creamy secret sauce—it’s an absolute game-changer!

Side Dishes

To round out your meal, consider classic Greek sides like a simple cucumber and feta salad, lemon roasted potatoes, or even some grilled veggies like zucchini and bell peppers. If you want something quick, warm pita bread wrapped around your koftas doubles as a handy side and vessel for delicious bites.

Make Ahead and Storage

Storing Leftovers

Leftover koftas keep beautifully in the fridge for 3 to 4 days when stored in an airtight container. The secret sauce will stay fresh for at least a week—perfect if you want to double the batch and enjoy leftovers later.

Freezing

You can freeze uncooked koftas by shaping them onto skewers, then wrapping tightly and placing them in a freezer-safe bag or container. Thaw in the fridge overnight before cooking, so you can have fresh kebabs ready whenever the craving hits.

Reheating

Reheat cooked koftas gently in a non-stick pan over medium heat until warmed through, or pop them in the oven at 180°C (350°F) for about 10 minutes. Keep the pita breads warm separately so they don’t get soggy, and add fresh veggies and sauce to revive the deliciousness.

Frequently Asked Questions:

Can I use beef instead of lamb for this recipe?

Absolutely! While lamb is traditional and pairs perfectly with the spices, using beef or a 50/50 mix of beef and lamb works wonderfully and still gives you delicious koftas.

What does the curry powder add to the flavor?

The mild curry powder is a secret ingredient that adds warmth and depth without making the dish taste like curry. It enhances the spices and brings a subtle complexity to the kebabs.

How do I prevent pita bread from breaking when folding?

Warm the pita bread thoroughly by wrapping it in a damp paper towel and heating in the microwave. This softens the bread and makes it flexible, preventing cracks or splits when you fold it around the fillings.

Can I make the sauce ahead of time?

Yes! The secret sauce actually tastes better after resting as the flavors meld. You can make it a day ahead and keep it refrigerated for at least a week.

Final Thoughts

Making this Greek Lamb Kofta Kebabs Recipe has truly become one of my favorite weeknight rituals—the mix of spices, the cozy secret sauce, and the satisfying sizzle on the stovetop always feels like a little celebration. Whether you’re cooking for family or friends, these kebabs bring warmth and joy to the table with every bite. Give it a try, savor the flavors, and enjoy a delicious slice of Greek-inspired comfort food!