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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
