Description
This Greek Kofta Kebab recipe features tender lamb mince blended with a secret spice mix including curry powder for warmth and depth. The koftas are pan-fried to a golden finish and served with a creamy, tangy secret souvlaki sauce, fresh veggies, and warm Greek pita bread. Perfect for a delicious, authentic Greek main course bursting with Mediterranean 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 curry powder (mild, any brand)
- 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")
Secret Sauce
- 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
Serving
- 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
Instructions
- Make the Sauce: Mix all sauce ingredients in a bowl thoroughly and set aside to let the flavors meld while preparing the kofta kebabs.
- Prepare Kofta Mixture: In a large bowl, combine lamb mince, crushed garlic, paprika, mustard powder, oregano, curry powder, salt, and pepper. Mix well with your hands until the spices are evenly distributed.
- Shape Koftas: Divide the mixture into 8 equal portions. Shape each portion into a 13 cm (5 inch) log, then thread onto skewers if using. Flatten each kofta slightly to about 1.25 cm (0.5 inch) thickness to ensure even cooking and browning.
- Cook Koftas: Heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat. Cook 4 koftas for 2 minutes on each long side until golden brown, then about 30 seconds on each short side for color. Reduce heat if they brown too quickly. Transfer cooked koftas to a plate and loosely cover with foil to keep warm. Repeat with remaining koftas, scraping out any burnt bits before adding more if needed (usually no extra oil required).
- Serve and Assemble: Arrange lettuce, tomato, and onion on a serving plate and place sauce in a bowl. Warm pita breads well before serving. To assemble, smear sauce down the middle of each pita, top with lettuce and 1 or 2 koftas (removed from skewers), add tomato slices and sprinkle with onion. Fold and enjoy immediately.
Notes
- Lamb is preferred for this Greek kofta as the spice mix complements its stronger flavor, but beef or a beef/lamb mix works well too. The spice blend is too strong for chicken, pork, or turkey.
- The signature secret ingredient is curry powder - any mild brand works, but you can use hot curry powder for extra spice.
- The secret sauce is a copycat of Kalimera Souvlaki Art’s famous sauce, great also as a dip for crackers, veggie sticks, or chips.
- Warm thick pita breads very well to prevent cracking—sprinkle with water, stack between wet paper towels, and microwave for 1 minute or until hot. Thinner flatbreads or pita pockets also work well.
- Flattening the koftas increases browning surface area and speeds cooking. The koftas will puff slightly and shorten when cooked.
- Leftover cooked koftas keep 3-4 days refrigerated; sauce keeps for at least a week. Uncooked koftas can be shaped and refrigerated for 2 days or frozen for longer storage.
Nutrition
- Serving Size: 1 serving (including koftas, sauce, and vegetables, without pita bread)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 570 mg
- Fat: 32 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 90 mg
