Description
This Greek Kofta Kebab recipe features a delicious blend of lamb mince mixed with garlic, paprika, mustard powder, oregano, and a secret ingredient—curry powder—that adds warmth without a curry flavor. Cooked on the stovetop until golden and served with a creamy secret sauce, fresh vegetables, and warm pita bread, these flavorful kebabs are perfect for a satisfying dinner inspired by authentic Greek flavors.
Ingredients
Scale
Kofta Kebab:
- 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
For Cooking:
- 1 tbsp olive oil
- 8 skewers (optional, 18cm/7.5")
Secret Sauce:
- 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
Serving:
- 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
Instructions
- Make the Sauce: In a bowl, combine plain yogurt, mayonnaise, extra virgin olive oil, American yellow mustard, garlic powder, paprika, and salt. Mix well and set aside to let the flavors meld while preparing the koftas.
- Prepare the Koftas: In a large bowl, mix together the lamb mince, crushed garlic, paprika, mustard powder, dried oregano, curry powder, salt, and black pepper using your hands until spices are evenly distributed. Divide mixture into 8 equal portions and shape each into a 13cm/5" long log. Thread each log onto a skewer and gently flatten to about 1.25cm/0.5" thick to increase surface area for browning.
- Cook the Koftas: Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Add half of the koftas and cook for 2 minutes on each long side until golden brown, then cook for 30 seconds on each short edge to add color. Adjust heat if the koftas are browning too quickly. Remove cooked koftas to a plate and cover loosely with foil to keep warm. Repeat the process with the remaining koftas, scraping out any burnt bits from the pan before adding more koftas.
- Assemble and Serve: Arrange iceberg lettuce, sliced tomatoes, and red onion on a serving plate alongside the secret sauce. Warm pita breads thoroughly to prevent cracking (wetting and microwaving is recommended). To serve, spread sauce inside warm pita bread, add lettuce, 1 or 2 koftas removed from the skewers, tuck tomato slices inside, and sprinkle with onion. Fold and enjoy immediately.
Notes
- Lamb works best with this spice blend due to its stronger flavor, but beef is a good alternative. The spice mix may be too strong for chicken, pork, or turkey.
- The secret ingredient is mild curry powder, giving warmth without a curry taste. Use any mild or hot curry powder depending on preference.
- The secret sauce mimics the Kalimera Souvlaki Art's signature sauce, with paprika and mustard providing key color and flavor.
- For pita bread, warm very well using a wet paper towel and microwave method to avoid breakage when folding. Thinner flatbreads or tortillas are good substitutes.
- Flattening the koftas increases browning and flavor, and they will swell and shorten slightly during cooking.
- Leftover koftas keep well for 3-4 days refrigerated; the sauce lasts at least a week. Uncooked koftas can be refrigerated or frozen and cooked later.
Nutrition
- Serving Size: 1 serving (1/4 recipe without bread)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 23 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1.5 g
- Protein: 28 g
- Cholesterol: 85 mg
