Name: Greek Lamb Kofta Kebabs with Secret Sauce Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Greek
Ingredients: 500 g lamb mince; 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; 3/4 tsp cooking salt / kosher salt; 1/4 tsp black pepper; 1 tbsp olive oil; 8 skewers (optional, 18 cm/7.5" long); 3/4 cup plain Greek yogurt (full-fat preferred); 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 (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

If you love bold Mediterranean flavors, you're going to adore this Greek Lamb Kofta Kebabs with Secret Sauce Recipe. Imagine juicy, spiced lamb kebabs paired with a creamy, tangy sauce that’ll have you coming back for seconds—and thirds!

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 with Secret Sauce Recipe
Top Tip
How to Serve Greek Lamb Kofta Kebabs with Secret Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Greek Lamb Kofta Kebabs with Secret Sauce Recipe

Why You'll Love This Recipe

I’m really excited to share this recipe with you because it’s not just any kofta—it comes with a secret spice twist and a sauce that tastes like it’s straight from a cherished Greek souvlaki spot. Every bite feels like a mini Mediterranean escape!

Authentic Greek Flavor: The spices, including oregano and a hint of curry powder, make this kebab uniquely delicious.
Quick and Easy: From prep to plate in just 25 minutes—perfect for busy weeknights.
Secret Sauce Magic: Creamy, tangy, and perfectly spiced, it’s a showstopper with veggies and pita.
Versatile Serving: Serve it in warm pita breads with fresh veggies or enjoy as a protein-packed snack.

Ingredients & Why They Work

This recipe uses simple ingredients you can find at most grocery stores, but each one plays a key role in creating that crave-worthy flavor. Here are my top tips on what to look for when picking them out.

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: Fresh, good-quality lamb mince is essential for that authentic, tender kofta texture and flavor. You can also try a blend with beef if you prefer.
Garlic: Crushed or finely grated to release its punchy aroma and enrich the koftas.
Paprika: Use sweet or regular paprika (not smoked) to add warmth and that mild, earthy note without overpowering the lamb.
Mustard powder: Adds subtle tang and depth that balances the richness of the lamb.
Dried oregano: The unmistakable herb that brings a classic Mediterranean vibe to the koftas.
Curry powder: The secret ingredient! Just a mild curry powder adds warmth and complexity, not curry flavor.
Cooking salt and black pepper: Simple seasonings to brighten and enhance all the flavors.
Olive oil: For cooking — adds richness and helps get that perfect golden crust.
Plain Greek yogurt: Full-fat preferred for a creamy, tangy base in the secret sauce.
Mayonnaise: Whole-egg mayo boosts the sauce’s richness and smooth texture.
Extra virgin olive oil: Brings fruity depth to the sauce’s flavor.
American yellow mustard: The bright yellow stuff—key for the signature zing in the sauce.
Garlic powder and paprika: Two more hits of flavor that tie the sauce perfectly to the koftas.
Greek pita breads: Choose fresh pockets or flatbreads; warming them well makes folding easy and keeps everything neat.
Fresh veggies (tomatoes, red onion, lettuce): Crisp, fresh veggies add crunch and freshness, balancing the savory meat and creamy sauce.

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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

One of the best things about the Greek Lamb Kofta Kebabs with Secret Sauce Recipe is how easy it is to personalize. Whether you want to tweak the spices, swap proteins, or add your favorite veggies, making this dish your own is half the fun!

Swap the Meat: I often use a mix of lamb and beef when I want a slightly milder flavor or a bit more moisture. While the spice blend shines with lamb, this combo works beautifully. Just keep in mind the seasoning is tailored for richer meats, so it might feel a bit intense with chicken or pork.
Extra Veggie Power: Sometimes I add chopped fresh mint or parsley into the kofta mixture for a fresh herby lift. It pairs wonderfully with the warm spices and creamy sauce, adding a bright pop to each bite.
Heat it Up: Feeling adventurous? A pinch of cayenne or a dash of hot paprika can easily spice things up. I recommend starting small—you can always add more when mixing the meat!
Make it Vegetarian: While this recipe is designed for lamb, you can try using spiced chickpea or lentil mixtures with similar seasoning and cook them as patties. Serve with the secret sauce and fresh veggies for a satisfying meat-free twist.
Secret Sauce Uses: Don’t forget, this creamy, tangy sauce makes a fantastic dip for veggies, crackers, or even drizzled over grilled chicken or roasted potatoes. I often double the batch just to have some on hand for snacks!

Step-by-Step: How I Make Greek Lamb Kofta Kebabs with Secret Sauce 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 the Secret Sauce

Start by mixing the sauce ingredients — Greek yogurt, mayonnaise, olive oil, American yellow mustard, garlic powder, paprika, and salt — in a bowl. Whisk until smooth and creamy. Set it aside so the flavors can mingle and deepen while you work on the koftas. Trust me, letting it sit a bit makes a big difference!

Step 2: Build Your Kofta Mixture

In a large bowl, combine the lamb mince with crushed garlic, paprika, mustard powder, dried oregano, curry powder, salt, and black pepper. Then get your hands in there and mix it thoroughly until the spices are evenly spread throughout the meat. This hands-on step helps build flavor and ensures every bite bursts with that special seasoning.

Step 3: Shape and Skewer the Koftas

Divide the mixture into eight equal parts. Shape each portion into a 13 cm (5 inch) long log, then carefully thread these onto your skewers. Next, flatten each log gently to about 1.25 cm (0.5 inch) thickness. This step helps the koftas cook evenly and develop a gorgeous golden crust. Keep in mind, during cooking, they'll puff up and shrink a bit—totally normal!

Step 4: Sizzle the Koftas to Perfection

Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Cook half the koftas first: about 2 minutes on each of the long sides until they're golden and enticingly browned, then rotate to the short edges for about 30 seconds to add color. If the koftas start browning too fast, lower the heat slightly to avoid burning while ensuring they cook through. Transfer cooked koftas to a plate and tent with foil to keep warm. Repeat with the remaining koftas, scraping the pan if needed — you typically won't need to add more oil.

Step 5: Assemble Your Greek Feast

Lay out fresh iceberg lettuce, sliced tomatoes, and red onion on a serving plate, and put your secret sauce in a small bowl for dipping. Warm your pita breads thoroughly — warming prevents cracking when you fold. I like to lightly dampen them, stack with a damp paper towel, and microwave for a minute until piping hot. To serve, spread a generous smear of sauce inside the pita, add lettuce, place one or two koftas (off the skewers), then tuck in the tomatoes and onions. Fold the pita, grab a napkin, and dive right into that flavorful, juicy goodness!

Top Tip

Getting your Greek Lamb Kofta Kebabs with Secret Sauce Recipe just right can be a breeze when you keep a few insider tips in mind. These nuggets of advice come from my own kitchen experiments and will help you achieve that perfect balance of flavor, texture, and presentation.

Flatten Your Koftas: Slightly flattening each kofta to about 1.25 cm (0.5 inch) thickness not only speeds up cooking but creates that beautiful golden crust that adds texture and flavor — trust me, it’s totally worth the extra step.
Mild Curry Powder is the Secret: I learned that using a mild curry powder adds warmth and complexity without overpowering the lamb’s natural flavor. Avoid spicy or heavily flavored blends unless you’re looking to kick things up a notch!
Warm Your Pita Properly: Don’t skip the spray-and-wrap method with a damp paper towel when warming pita bread — this little technique keeps it soft and pliable so it folds easily without cracking.
Patience with Cooking: Cooking the koftas on medium-high and adjusting heat as needed prevents burning while ensuring a juicy inside, something I learned after rushing and ending up with too-dry kebabs before!

How to Serve Greek Lamb Kofta Kebabs with Secret Sauce 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

Feel free to dress up your kofta kebabs with fresh, crunchy garnishes like finely sliced iceberg lettuce, ripe tomato slices, and thinly chopped red onion. A sprinkle of fresh oregano or parsley can add a bright, herbal note that pairs perfectly with the smoky paprika and curry in the koftas.

Side Dishes

Complement your Greek Lamb Kofta Kebabs with sides like a crisp cucumber and tomato salad, lemon roasted potatoes, or a simple Greek salad with olives and feta. For something warm, fluffy pilaf rice or herby couscous are excellent options. Don’t forget extra secret sauce for dipping – it’s irresistible!

Make Ahead and Storage

Storing Leftovers

Leftover cooked koftas keep well in an airtight container in the refrigerator for 3 to 4 days. The secret sauce also stores beautifully, maintaining its creamy, tangy flavor for at least a week when covered and chilled.

Freezing

You can prepare and shape uncooked koftas ahead of time and freeze them for later use. Simply arrange them on a tray lined with baking paper, freeze until solid, then transfer to a freezer-safe bag. Thaw thoroughly in the fridge before cooking as usual.

Reheating

To reheat cooked koftas, gently warm them in a pan over medium heat to regain that golden crust, or use an oven at 180°C (350°F) for about 10 minutes. Avoid microwaving if you want to keep the texture inviting — the koftas stay juicier and more appetizing with stovetop or oven reheating.

Frequently Asked Questions:

Can I use beef or chicken instead of lamb for this kofta recipe?

Yes, you can substitute beef or a mixture of beef and lamb in this recipe. The spice blend is designed to complement lamb’s robust flavor but works well with beef too. However, it’s a bit strong for chicken, pork, or turkey, so those might need a different seasoning approach.

What kind of curry powder should I use?

A mild curry powder is best for this recipe to add warmth and depth without imparting a strong curry flavor. You can find suitable mild curry powders in most grocery stores. Feel free to use a hotter variety if you prefer more spice.

How do I keep pita bread soft and flexible for folding?

Lightly sprinkle or spray your pita bread with water on both sides, then stack and cover with a damp paper towel. Microwave for about 1 minute until warm and soft. This prevents the pita from cracking when folded around the kofta and fillings.

Can I make the secret sauce ahead of time?

Absolutely! The secret sauce can be prepared in advance and stored in the refrigerator for at least a week. This allows the flavors to meld beautifully, making your kebab experience even better.

Final Thoughts

Making Greek Lamb Kofta Kebabs with Secret Sauce Recipe is more than just cooking a meal — it’s about crafting a delicious experience that brings a taste of the Mediterranean right to your table. The magic of the secret curry powder, the creamy sauce, and the fresh veggies wrapped in warm pita bread creates a satisfying, comforting main course perfect for weeknight dinners or entertaining friends. I hope these tips and ideas inspire you to enjoy this recipe over and over again — it’s a true crowd-pleaser with plenty of room for your own twists!