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 curry powder (mild, any brand); 3/4 tsp cooking salt / kosher salt; 1/4 tsp black pepper; 1 tbsp olive oil; 8 skewers (optional, 18 cm/7.5"); 3/4 cup plain Greek yogurt, preferably 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 breads, warmed (pockets or flatbreads); 2 tomatoes, halved and sliced; 1/2 red onion, finely sliced or chopped; Iceberg lettuce, finely sliced or other leafy greens

If you’re after something bursting with Mediterranean flavor and a touch of warmth, this Greek Lamb Kofta Kebabs Recipe is going to be your new go-to. Juicy, spiced lamb, a creamy secret sauce, and fresh veggies make every bite a delight. Trust me, you’re going to want to make this again and again.

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 this Greek Lamb Kofta Kebabs Recipe after getting a little insider scoop from a Sydney souvlaki expert, and wow—the blend of spices with that hint of curry powder is pure magic. It’s simple enough for a weeknight dinner but special enough for guests too.

Bold, Mediterranean Flavors: The spice mix combines classic Greek herbs with a secret hint of curry powder for warmth and depth.
Easy and Quick to Make: Ready in just 25 minutes total, perfect when you want a tasty meal with minimal fuss.
Creamy Secret Sauce: A tangy, paprika-spiked sauce takes these kebabs from great to unforgettable.
Flexible Serving: Serve with fresh veggies and warm pita bread, or anytime as a snack with dips.

Ingredients & Why They Work

Getting the right ingredients is key for authentic flavor here. I always go for fresh lamb mince with a decent fat content—it keeps the koftas juicy and tender. And don’t skip the curry powder; it’s the secret twist that brings the whole dish alive.

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 player, lamb offers a rich, robust flavor that pairs perfectly with Mediterranean spices.
Garlic: Freshly crushed brings a pungent kick that’s essential for depth.
Paprika (Sweet): Adds a subtle smoky sweetness without overpowering the other flavors.
Mustard Powder: This adds a gentle heat and complexity to the spice blend.
Dried Oregano: A classic Greek herb that lends that unmistakable earthy aroma.
Curry Powder: The secret ingredient that gives warmth and a subtle exotic twist without tasting like a classic curry.
Salt and Black Pepper: Simple but essential seasoning to enhance all the flavors.
Olive Oil: For cooking—adds a fruity layer that helps get that beautiful golden brown crust.
Plain Greek Yogurt: Thick and creamy, it’s the base of the secret sauce that balances the spices perfectly.
Mayonnaise: Adds richness and smooth texture to the sauce.
Extra Virgin Olive Oil: Boosts flavor and silky mouthfeel in the sauce.
American Yellow Mustard: Bright and tangy, it makes the sauce pop with color and flavor.
Garlic Powder & Paprika (Sauce): Reinforces the kofta flavors in the sauce for harmony.
Greek Pita Bread: Thick and soft, perfect for wrapping around the koftas and veggies without breaking apart.
Tomatoes, Red Onion, and Lettuce: Fresh, crisp toppings that add contrast and freshness to 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 the Greek Lamb Kofta Kebabs Recipe is how customizable it is — you can easily tweak the spices, protein, and accompaniments to suit your taste or dietary needs. Feel free to get creative with the sauce, veggies, or even the bread!

Variation: I’ve tried swapping half the lamb mince for beef, which gives a milder flavor but still keeps that satisfying juiciness. It’s perfect if you prefer a less gamey taste but want to keep the Mediterranean vibe.
Vegetarian Twist: While this spice mix really shines with lamb or beef, you could experiment with plant-based mince alternatives. Just be mindful the curry powder can be quite bold and might overpower more delicate proteins like chicken or turkey.
Seasonal Flare: Add finely chopped fresh mint or parsley into the kofta mixture for a bright pop of freshness. It pairs beautifully with the earthy spices and cool creamy sauce.
Serving Style: Instead of pita, serve the koftas over a bed of couscous or a Greek salad for a low-carb option. The sauce doubles as a zesty dressing!

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

I mix up the plain Greek yogurt, mayo, olive oil, American yellow mustard, garlic powder, paprika, and salt in a bowl. Stir it really well so it’s smooth and creamy. I set it aside to let the flavors meld while I work on the koftas — this resting time helps the sauce become rich and tangy, exactly like the one from Kalimera Souvlaki Art that inspired this recipe.

Step 2: Mix and Spice the Kofta

Next, I combine 500 grams of lamb mince with crushed garlic, paprika, mustard powder, oregano, curry powder, salt, and pepper in a large bowl. This is hands-on work — I use my hands to mix everything until the spices are fully incorporated and the mixture feels evenly combined. The aroma at this stage is so inviting thanks to that secret curry powder!

Step 3: Shape Your Koftas Just Right

After mixing, I divide the meat into 8 equal portions. I shape each into a log about 13 cm (5 inches) long and then thread them onto skewers if I’m using them. I flatten each kofta slightly to around 1.25 cm (half an inch) thick—that way, they cook evenly and get those lovely golden edges without any raw spots in the middle.

Step 4: Sizzle Those Koftas to Perfection

Heat a tablespoon of olive oil in a large non-stick pan over medium-high heat. I cook four koftas at a time, about 2 minutes on each of the long sides until golden brown, then about 30 seconds on each short side to add a touch of color. If they start browning too fast, I lower the heat a bit. Once cooked, I move them onto a plate and cover loosely with foil to keep warm while I finish the rest. Usually, no extra oil is needed, but if you see it drying out, a little splash helps.

Step 5: Assemble and Enjoy!

Finally, I pile sliced lettuce, tomato, and onion on a plate alongside the sauce. I warm up the pita breads thoroughly — a tip is to sprinkle a bit of water on them and heat in the microwave between damp paper towels for about 1 minute so they fold without cracking. To assemble, I spread a generous smear of sauce down the middle, top with lettuce and 1 or 2 koftas (off the skewers), add tomato slices, then sprinkle with onion. Fold it up and dig in straight away—the perfect bite of juicy lamb, creamy sauce, and fresh veggies!

Top Tip

Getting your Greek Lamb Kofta Kebabs Recipe just right is all about thoughtful prep and a few little tricks I’ve picked up along the way. These tips help you maximize flavor, texture, and that irresistible golden crust.

Use Fresh Garlic: Freshly crushed or grated garlic adds a pungent punch that blends beautifully with the spices, much better than pre-minced or powdered versions.
Don’t Skip Flattening: Flattening the koftas to about 1.25 cm thickness not only speeds up cooking but also creates a perfect golden crust – it makes all the difference.
Careful With The Heat: Cook the koftas on medium-high but keep an eye on the color. If they brown too fast, lower the heat. You want that beautiful golden finish without burning.
Warm Your Pita Properly: Sprinkle pita breads with water and cover with damp paper towels before microwaving—they’ll be soft, pliable, and won’t crack when folded around your koftas.

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

Keep it fresh and simple with crisp iceberg lettuce, juicy tomato slices, and finely sliced red onion. A sprinkle of fresh oregano or a squeeze of lemon juice can add an extra zesty brightness. Don’t forget the creamy secret souvlaki sauce – it’s the star partner to your koftas!

Side Dishes

Complement your kebabs with classic Mediterranean sides like a Greek village salad, roasted lemon potatoes, or a light tabbouleh. For extra indulgence, some crispy feta-stuffed peppers or tzatziki dip alongside work wonderfully.

Make Ahead and Storage

Storing Leftovers

Cooked koftas will keep relaxing and tasting great stored in the fridge for 3 to 4 days. The secret souvlaki sauce keeps for at least a week, so you can enjoy leftovers with plenty of dip to spare.

Freezing

If you want to prep ahead even further, shape uncooked koftas and freeze them in an airtight container or zip-lock bag. When ready to eat, thaw them overnight in the fridge and cook as usual. This makes meal planning a breeze!

Reheating

For the best texture, gently reheat koftas in a non-stick pan over medium heat until warmed through and slightly crispy again. You can also reheat in a preheated oven at 180°C (350°F) for 8–10 minutes. Avoid microwaving directly to keep that lovely crust intact.

Frequently Asked Questions:

Can I use beef instead of lamb for this Greek Lamb Kofta Kebabs Recipe?

Yes! While lamb is preferred for its rich flavor that pairs perfectly with the spice mix, beef or a 50/50 mix of lamb and beef works very well and tastes delicious.

What does the curry powder add to the kofta mixture?

The mild curry powder provides warmth and depth to the spices without overpowering the traditional Greek flavors. It’s the secret ingredient that makes these koftas special.

Can I prepare the koftas ahead of time?

Absolutely! You can shape the uncooked koftas and refrigerate them for up to 2 days or freeze them for longer storage. Just thaw before cooking.

How should I warm the pita bread to prevent cracking?

Sprinkle the pita breads lightly with water on both sides, then stack and cover them with damp paper towels. Microwave for about 1 minute until warm and pliable—this prevents cracking when folding.

Final Thoughts

Making these Greek Lamb Kofta Kebabs Recipe at home brings a taste of the Mediterranean right to your table with comforting, bold flavors and that unmistakable homemade charm. With just a little prep and the secret spice blend, you'll have a staple dish that’s perfect for busy weeknights or entertaining friends. Enjoy every bite and don’t hesitate to make it your own with your favorite fresh garnishes and sides!