Description
Delicious Greek Kofta Kebabs made with a flavorful blend of spices including a secret hint of curry powder, served with a creamy secret souvlaki sauce and fresh veggies in warm pita bread. This recipe delivers authentic Greek flavors perfect for a satisfying main course.
Ingredients
Scale
Kofta Kebabs
- 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
For Cooking
- 1 tbsp olive oil
- 8 skewers (optional, 18 cm/7.5" long)
Secret Sauce
- 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
Serving
- 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
Instructions
- Make the Sauce: In a bowl, combine yogurt, mayonnaise, olive oil, yellow mustard, garlic powder, paprika, and salt. Mix well and set aside to let the flavors meld while preparing the kofta kebabs.
- Prepare the Kofta Mixture: Place lamb mince, crushed garlic, paprika, mustard powder, dried oregano, curry powder, salt, and black pepper in a large bowl. Mix thoroughly with your hands until the spices are evenly incorporated.
- Shape the Koftas: Divide mixture into 8 equal portions. Shape each into a 13 cm (5 inch) long log and thread onto skewers, flattening them slightly to about 1.25 cm (0.5 inch) thickness for even cooking and better browning.
- Cook the Koftas: Heat olive oil in a large non-stick pan over medium-high heat. Cook half the koftas for 2 minutes on each long side until golden, then about 30 seconds on each short edge for color. Reduce heat if browning too quickly. Transfer to a plate and loosely cover with foil to keep warm. Repeat with remaining koftas, scraping the pan between batches if needed. No additional oil is usually required.
- Assemble and Serve: Arrange lettuce, tomato slices, and onion on a plate. Place sauce in a small bowl. Warm the pita breads well. To assemble, spread some sauce on the pita, add lettuce, 1 or 2 koftas removed from skewers, tomatoes, and onion. Fold pita and enjoy immediately.
Notes
- Lamb mince is ideal for authentic Greek flavor; beef or a mix of lamb and beef also work well. The spice blend is tailored for lamb and may be too strong for chicken, pork, or turkey.
- The curry powder adds warmth and depth without a curry flavor. Use a mild variety unless you want extra spice.
- The secret sauce mimics Kalimera Souvlaki Art's famous blend, great also as a dip for crackers, veggies, or fries.
- For warming pita bread: lightly dampen with water on both sides, stack with a wet paper towel, and microwave for about 1 minute until hot. This prevents cracking when folding.
- Flattened koftas cook faster and brown better due to larger surface area. Expect them to puff slightly and become shorter during cooking.
- Leftover koftas keep 3-4 days refrigerated; sauce keeps at least a week. Uncooked koftas can be shaped ahead and refrigerated or frozen for later cooking.
Nutrition
- Serving Size: 1 serving (includes 2 koftas, sauce, and veggies without pita)
- Calories: 430 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 33 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 95 mg
