I absolutely love sharing this Greek Lamb Kofta Kebabs with Secret Yogurt Mustard Sauce Recipe because it s genuinely one of those dishes that makes your kitchen smell irresistibly inviting and your dinner feel like a mini Mediterranean celebration. When I first tried this recipe, I was blown away by how the blend of spices perfectly complements the rich lamb, creating juicy, flavorful kebabs that everyone at the table devoured without hesitation.

You ll find that these kofta kebabs are great for casual weeknight dinners or even when you want to impress friends without spending hours in the kitchen. The secret yogurt mustard sauce is a total game changer – it adds a creamy, tangy twist that keeps you coming back for more, and, trust me, your family and guests will thank you for it!

Why You’ll Love This Recipe

  • Irresistible Flavor Combination: The blend of oregano, paprika, curry powder, and garlic brings authentic Greek vibes with a unique twist.
  • Secret Sauce Magic: The yogurt mustard sauce takes these kebabs from delicious to unforgettable with a creamy, zesty kick.
  • Quick and Easy to Make: Ready in about 25 minutes, it s perfect for busy evenings or last-minute gatherings.
  • Versatile and Customizable: Whether with traditional lamb or a beef mix, these kebabs adapt well to your preferences and dietary needs.

Ingredients You’ll Need

The magic of this Greek Lamb Kofta Kebabs with Secret Yogurt Mustard Sauce Recipe lies in the thoughtful combination of simple, quality ingredients that complement each other naturally. When shopping, I recommend hunting for fresh lamb mince with a bit of fat for juiciness and the brightest yogurt you can find for the sauce s creaminess.

  • Lamb mince: Choose good quality lamb with some fat to keep the koftas juicy and full of flavor.
  • Garlic cloves: Fresh, crushed or finely grated garlic gives the koftas an irresistible aroma.
  • Paprika: Use sweet or regular paprika, not smoked, to add warm, mild spice without overpowering.
  • Mustard powder: Adds a gentle, tangy depth that plays beautifully with the yogurt sauce.
  • Dried oregano: An essential Greek herb that gives these koftabs their classic Mediterranean flavor.
  • Curry powder: The secret ingredient – mild curry powder adds a subtle complexity that makes these koftas unique.
  • Cooking salt / kosher salt: Enhances the meat and spices while balancing flavors.
  • Black pepper: Freshly ground pepper to bring subtle heat.
  • Olive oil: For cooking to get that golden crust and a gentle fragrance.
  • Plain Greek yogurt: Full-fat preferred for the creamiest, tangiest sauce.
  • Mayonnaise: Whole egg mayo adds richness and smooth texture to the sauce.
  • Extra virgin olive oil: Adds mouthfeel and elevates the sauce s flavor.
  • American yellow mustard: That bright yellow mustard is key for flavor and color in the sauce.
  • Garlic powder and paprika: In the sauce, these spices reinforce the koftas flavors and add extra depth.
  • Greek pita bread: Thick, bready pita warmed properly makes for the perfect vehicle for the kebabs and sauce.
  • Fresh tomatoes, red onion, iceberg lettuce: Classic, fresh toppings that add crunch and freshness.
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.

Variations

I love how flexible this Greek Lamb Kofta Kebabs with Secret Yogurt Mustard Sauce Recipe is because you can easily tailor it to suit different tastes and occasions. Whether you’re looking to make it spicier, lighter, or more family-friendly, there’s always an option to keep everyone happy.

  • Beef and Lamb Blend: I often mix half lamb and half beef mince to balance the rich flavor and reduce cost without sacrificing taste.
  • Spicy Koftas: Adding a pinch of cayenne or using hot curry powder amps up the heat if your crowd likes it fiery.
  • Chicken Koftas: While the current spice blend suits lamb best, I’ve tried lighter versions with chicken – just reduce the curry and oregano for a milder flavor.
  • Vegetarian Version: You can swap the meat for a mix of grated vegetables and chickpeas bound with chickpea flour – not quite the same, but still tasty!
  • Gluten-Free: Use gluten-free pita or flatbread to make this kebab feast accessible to everyone.

How to Make Greek Lamb Kofta Kebabs with Secret Yogurt Mustard Sauce Recipe

Step 1: Whip Up the Secret Yogurt Mustard Sauce

Start by mixing together the plain Greek yogurt, mayonnaise, extra virgin olive oil, American yellow mustard, garlic powder, paprika, and salt in a bowl. I like to prepare this first and let it rest in the fridge while I work on the koftas because it helps the flavors meld beautifully. This simple sauce is the real secret weapon of the recipe, adding a creamy tang that ties everything together perfectly.

Step 2: Combine and Shape the Kofta Mixture

In a large mixing bowl, toss the lamb mince with crushed garlic, paprika, mustard powder, oregano, curry powder, salt, and pepper. Roll up your sleeves because using your hands is the best way to evenly incorporate the spices without overworking the meat. Then divide the mixture into eight portions and shape each into a 13cm (about 5″) log. To get that perfect cooking surface and a quick sear, flatten them gently to about half an inch thick – don t worry if they puff up a bit as they cook.

Step 3: Cook the Kofta Kebabs to Golden Perfection

Heat a tablespoon of olive oil in a large non-stick skillet over medium-high heat. Cook half the koftas for about 2 minutes on each long side until you see a nice golden-brown crust forming. Don t forget to rotate them onto their short edges for about 30 seconds each – this gives a lovely even cook all around. If you notice they’re browning too fast, reduce your heat a little; lamb can burn quickly due to the fat content. Once done, transfer to a plate, loosely cover with foil to keep warm, and then cook the remaining koftas.

Step 4: Warm Your Pita Bread the Right Way

I swear this little tip makes all the difference: warm your pita bread wrapped in a damp paper towel and microwave for about a minute. It keeps the bread soft and pliable so it folds easily around your koftas without cracking. Sprinkling a little water on each side before warming helps prevent that dryness, making your handheld pita wraps the perfect vessel for the rich meat and creamy sauce.

Step 5: Assemble and Enjoy!

Lay the warm pita on your plate, spread a generous smear of the secret yogurt mustard sauce down the center, then pile on some crisp lettuce, sliced tomatoes, and a handful of red onions. Slide one or two koftas off their skewers onto the bread, tuck the tomatoes in alongside, sprinkle with onion, fold, and dig in. Trust me, you ll want seconds!

👨 🍳

Pro Tips for Making Greek Lamb Kofta Kebabs with Secret Yogurt Mustard Sauce Recipe

  • Don t Overwork the Meat: Mix the lamb with spices gently to keep the koftas tender, not dense.
  • Let the Sauce Rest: Making the sauce ahead and chilling it enhances that tangy, layered flavor.
  • Flatten Koftas Slightly: I learned this trick to get a better sear and quicker cooking time.
  • Control Your Heat: Medium-high is great but keep a close eye to avoid burning the spices and drying out the meat.

How to Serve Greek Lamb Kofta Kebabs with Secret Yogurt Mustard Sauce Recipe

The image shows a close-up of a sandwich with three visible layers inside a soft flatbread folded over. The bottom layer includes slices of red tomato and pale red onion rings with a few green leafy pieces. The middle layer features a creamy pale beige sauce that is thick and smooth, drizzled over two grilled, dark brown sausages with a slightly shiny texture. The top layer has folded flatbread with light golden spots from cooking, resting on fresh green lettuce behind the sausages. On the right side, there are several bright red tomato slices with a juicy texture. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 6.1

Garnishes

For garnishes, I love the crisp crunch of finely sliced iceberg lettuce because it adds freshness to each bite without overwhelming the flavors. Thin slices of red onion bring a sharpness that balances the richness of the lamb and the creaminess of the sauce. Ripe tomatoes add a juicy, sweet contrast, and sometimes I sprinkle a pinch of chopped fresh parsley or mint for an herbal pop that feels authentically Greek.

Side Dishes

My go-to sides with these kebabs are simple Greek staples like a fresh cucumber and tomato salad dressed with lemon juice and olive oil, or some crispy roasted potatoes sprinkled with oregano. Sometimes I serve with a side of warm, fluffy rice pilaf to soak up all that sauce. A simple tzatziki works well too if you want to double down on yogurt goodness.

Creative Ways to Present

For special occasions, I’ve tried serving the koftas family-style on a large platter layered with leafy greens, pickled veggies, and bowls of the secret yogurt mustard sauce for everyone to build their own wraps. Turning the kebabs into mini sliders using small pita rounds also gets rave reviews at parties. Adding a sprinkle of sumac or a drizzle of chili oil can elevate the presentation and deliver an unexpected flavor twist your guests will love.

Make Ahead and Storage

Storing Leftovers

Leftover koftas store really well in an airtight container in the fridge for 3 to 4 days, making them perfect for quick lunches or dinners later in the week. I always keep the sauce separate so the pita doesn t get soggy. Trust me, the flavors deepen the next day-just as delicious as freshly made!

Freezing

I ve frozen uncooked koftas before by shaping them, placing them on a tray to flash freeze, then storing in bags. They thaw beautifully overnight in the fridge and cook just as well as fresh ones. The sauce freezes less well, so I recommend making a fresh batch or storing extra sauce in the fridge.

Reheating

To keep kofta texture juicy when reheating, I prefer warming them gently in a skillet over medium heat rather than the microwave. This helps maintain the seared crust and prevents the meat from drying out. You can cover loosely with foil to keep warmth without steaming them too long.

FAQs

  1. Can I use beef instead of lamb for the kofta kebabs?

    Absolutely! While lamb gives a stronger, more traditional Greek flavor, mixing half lamb and half beef or using all beef works well too. Just keep the spice blend the same for the best flavor. Avoid using lean beef as it can result in dry koftas-some fat content is key.

  2. What s the secret ingredient in this Greek Lamb Kofta Kebabs with Secret Yogurt Mustard Sauce Recipe?

    The star secret is the mild curry powder in the meat mix and the bright yellow American mustard in the sauce. These ingredients add an unexpected depth and tanginess that elevates the dish beyond typical kofta recipes.

  3. How do I keep pita bread from tearing when folding?

    Warming the pita properly is essential-wrap it in damp paper towels and microwave for about a minute to make it soft and flexible. Sprinkling a little water on both sides before heating helps, too. This keeps the bread pliable and less likely to crack when filled.

  4. Can I prepare the kofta mixture ahead of time?

    Yes! You can shape the koftas and refrigerate them for up to two days before cooking. Alternatively, freeze shaped koftas and thaw in the fridge overnight when ready to cook. The flavors meld nicely, making prep flexible.

Final Thoughts

There s something so satisfying about making and sharing this Greek Lamb Kofta Kebabs with Secret Yogurt Mustard Sauce Recipe. It s become a favorite in my home, especially when friends drop by unexpectedly or during casual family dinners. I love how approachable it is-no fuss, just bold flavors and comforting textures that bring that warm, Mediterranean feeling to your plate. I really hope you give this recipe a try and enjoy it as much as I do; it s one I find myself coming back to again and again!

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Greek Lamb Kofta Kebabs with Secret Yogurt Mustard Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 117 reviews
  • Author: Lauren
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Greek

Description

These Greek Kofta Kebabs blend tender lamb mince with a fragrant mix of spices including garlic, paprika, and a secret hint of curry powder for an authentic Mediterranean flair. Served with a creamy, tangy yogurt-mustard sauce and fresh pita bread filled with crisp lettuce, ripe tomatoes, and red onions, they make a perfect flavorful meal that’s easy to prepare on the stovetop.


Ingredients

Units Scale

Kofta Kebab:

  • 500g (1 lb) 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, approx. 18cm/7.5″)

Secret Sauce:

  • 3/4 cup plain Greek yogurt (full-fat preferred)
  • 2 tbsp mayonnaise (whole-egg preferred)
  • 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 (pockets or flatbreads), warmed
  • 2 tomatoes, halved and sliced
  • 1/2 red onion, finely sliced or chopped
  • Iceberg lettuce or other leafy greens, finely sliced

Instructions

  1. Prepare the Sauce: In a bowl, combine all sauce ingredients—Greek yogurt, mayonnaise, olive oil, American yellow mustard, garlic powder, paprika, and salt. Mix well and set aside so the flavors meld while preparing the kofta kebabs.
  2. Make the Kofta Mixture: Place the lamb mince, crushed garlic, paprika, mustard powder, dried oregano, curry powder, salt, and black pepper into a large bowl. Mix thoroughly using your hands until the spices are evenly distributed.
  3. Shape the Koftas: Divide the mixture into 8 equal portions. Shape each portion into a 13cm (5″) log, then thread each kebab onto a skewer if using. Flatten slightly to about 1.25cm (0.5″) thickness for faster and more even cooking.
  4. Cook the Koftas: Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Cook half of the koftas for 2 minutes on each long side until golden brown, then cook the short edges for about 30 seconds each to add color. If they start browning too fast, reduce the heat. Remove cooked koftas and keep warm by loosely covering with foil. Repeat with the remaining koftas, scraping out any burnt bits as needed. No additional oil should be necessary.
  5. Prepare the Pita Bread and Vegetables: Warm the pita breads thoroughly to prevent breaking when folded. Optionally, brush lightly with water and microwave between wet paper towels for about a minute until hot. Slice tomatoes, red onion, and lettuce to be ready for serving.
  6. Assemble and Serve: Spread the secret sauce inside each warmed pita. Add a generous layer of lettuce, then place 1 or 2 koftas (removed from skewers) inside. Add tomato slices and a sprinkle of red onion, then fold the pita and enjoy immediately.

Notes

  • Lamb mince is ideal for the Greek flavor profile and holds up well to the robust spice mix; beef or a combination of beef and lamb works great too. The spice blend is less suitable for chicken, pork, or turkey.
  • The curry powder acts as a secret ingredient to enhance depth of flavor; feel free to use mild or hot varieties depending on your spice preference.
  • The sauce is a copycat of Kalimera Souvlaki Art’s signature sauce, notable for its paprika and mustard coloring and flavor.
  • Warm pita breads well and use a light sprinkle of water before microwaving to prevent them from breaking when folded.
  • Flattening koftas slightly before cooking increases surface area for better caramelization and flavor, and they will puff slightly during cooking.
  • Leftover cooked koftas keep well refrigerated for 3-4 days; the sauce can be stored for at least a week. Uncooked koftas can be shaped ahead and refrigerated or frozen.

Nutrition

  • Serving Size: 1 serving (including koftas, sauce, and vegetables, excluding pita bread)
  • Calories: 508
  • Sugar: 2g
  • Sodium: 726mg
  • Fat: 44g
  • Saturated Fat: 15g
  • Unsaturated Fat: 26g
  • Trans Fat: 0.01g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Protein: 23g
  • Cholesterol: 97mg

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