Name: Greek Lamb Kofta Kebabs with Secret Souvlaki 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 curry powder (mild, fine); 3/4 tsp cooking salt / kosher salt; 1/4 tsp black pepper; 1 tbsp olive oil; 8 skewers (optional, about 18 cm / 7.5"); 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; 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 preferred leafy greens)

If you’re craving something bold and bursting with Mediterranean flavors, you’re going to love my Greek Lamb Kofta Kebabs with Secret Souvlaki Sauce Recipe. This recipe brings together a secret spice mix and a tangy, creamy sauce that’ll have you licking your fingers (seriously!).

Several grilled meat skewers with a rich brown color and char marks are arranged closely together on a white marbled surface. The meat looks juicy with a slightly shiny glaze. Fresh green herb leaves are scattered among the skewers, adding contrast and a fresh touch. Each skewer shows texture from the grilling, with some darker burnt spots. 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 Souvlaki Sauce Recipe
Top Tip
How to Serve Greek Lamb Kofta Kebabs with Secret Souvlaki Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Greek Lamb Kofta Kebabs with Secret Souvlaki Sauce Recipe

Why You'll Love This Recipe

I first stumbled upon this kofta kebab when chatting with the owner of a popular Melbourne souvlaki shop, and the secret spice blend blew me away. After trying it with lamb mince at home, I knew this would be a go-to for every weeknight craving—or when you want to impress friends without fuss.

Authentic flavor fusion: The blend of curry powder, paprika, mustard powder, and oregano creates a unique twist on traditional Greek koftas.
Perfectly paired sauce: The creamy and tangy secret souvlaki sauce adds that next-level deliciousness that keeps you coming back for more.
Quick to make: From prep to plate in just 25 minutes, this recipe fits seamlessly into busy evenings.
Flexible serving options: Warm pita breads, fresh veggies, and juicy koftas combine for a satisfying meal you can customize easily.

Ingredients & Why They Work

Before you grab your shopping bag, here's a quick rundown on the ingredients that make these kofta kebabs sing. Lamb mince is the star here for that robust Greek flavor, and the blend of spices is thoughtfully balanced to bring out the best without overwhelming you. The secret souvlaki sauce ingredients complement the koftas perfectly, adding creaminess and a subtle tang.

Flat lay of fresh lamb mince in a simple white ceramic bowl, three whole garlic cloves with smooth white skins, a small white bowl of bright red sweet paprika powder, a small white bowl of fine yellow mustard powder, a small white bowl of dried green oregano leaves, a small white bowl of golden curry powder, a small white bowl of coarse kosher salt, a small white bowl of freshly ground black pepper, a small white bowl of vibrant green olive oil, a small white bowl of creamy plain Greek yogurt, a small white bowl of smooth whole-egg mayonnaise, a small white bowl of extra virgin olive oil, a small white bowl of bright yellow American mustard, a small white bowl of finely textured garlic powder, four whole uncut ripe red tomatoes halved and quartered, half a fresh red onion cut into thin slices, a neat pile of finely shredded iceberg lettuce, and four warm golden Greek pita breads arranged neatly, placed 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: Ideal for its rich flavor and perfect fat content that keeps koftas juicy.
Garlic cloves: Freshly crushed to deliver that pungent kick essential to Greek cooking.
Paprika (regular/sweet): Adds sweetness and color without the smoky punch.
Mustard powder: Brings a gentle warmth and subtle sharpness.
Dried oregano: A classic Greek herb that lifts the flavor profile beautifully.
Curry powder (mild, fine): The secret ingredient—adds warmth and complexity without turning your koftas into curry.
Salt and black pepper: Simple but crucial for seasoning.
Olive oil: For cooking and enhancing those delicious browning notes.
Skewers (optional): Great for forming koftas and easy grilling or pan-frying.
Plain Greek yogurt (full-fat preferred): The creamy base for the secret souvlaki sauce, providing tang and richness.
Mayonnaise (whole-egg preferred): Adds smoothness and body to the sauce.
Extra virgin olive oil: Brings fruity notes and a luscious texture to the sauce.
American yellow mustard: Key for that bright, tangy flavor in the sauce.
Garlic powder: A subtle garlic punch for the sauce that's not overpowering.
Sweet paprika (for sauce): Adds a gentle smoky sweetness and a hint of color.
Greek pita breads: Soft pockets or flatbreads make the perfect vessel for these juicy koftas and fresh veggies.
Tomatoes: Fresh and juicy, they add brightness and texture.
Red onion: Thinly sliced for a mild sharpness and crunch.
Iceberg lettuce (or preferred greens): Provides refreshing crispness and color.

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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 this Greek Lamb Kofta Kebabs with Secret Souvlaki Sauce Recipe is how easy it is to tailor it to your taste buds or dietary needs. Whether you're feeling adventurous or want to keep it classic, there’s room to play with flavors and ingredients.

Variation: I often swap lamb for a mix of lamb and beef when I want a milder taste but still crave that rich, juicy texture. The curry powder in the spice mix adds a beautiful warmth that shines through regardless of the meat choice.
Vegetarian twist: Although the spices suit lamb best, I sometimes use firm textured tofu or plant-based mince with the secret spice mix for a vegetarian take. Just watch the cooking time so it doesn’t dry out.
Spice level: Want a kick? Try using a hotter curry powder instead of mild. It gives these koftas a subtle, exciting heat without overpowering the traditional Greek flavor.
Seasonal additions: In warmer months, toss some fresh mint or finely chopped parsley into the kofta mix. It adds brightness that pairs wonderfully with the creamy souvlaki sauce.

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

The image shows five skewers of grilled dark brown meat placed on a soft flatbread with char marks, covered with light beige creamy sauce drizzled on top. The flatbread rests on a white plate. Beside the skewers, there are slices of bright red tomatoes and thin curls of light purple onions, with fresh green herb leaves scattered over the dish. Next to the plate, on a white marbled surface, is a glass bowl filled with more of the creamy sauce. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up the Secret Souvlaki Sauce

Start by mixing the plain Greek yogurt, mayonnaise, extra virgin olive oil, American yellow mustard, garlic powder, paprika, and salt in a bowl. Stir until smooth and creamy. This sauce is where a lot of magic happens—it’s tangy, velvety, and packed with flavor. Let it rest while you prepare the koftas so all those flavors meld beautifully.

Step 2: Combine the Kofta Ingredients

In a large bowl, toss the lamb mince with garlic, paprika, mustard powder, oregano, curry powder, salt, and black pepper. Then, roll up your sleeves and use your hands to mix everything thoroughly until the spices are evenly distributed. This step ensures every bite is bursting with flavor.

Step 3: Shape and Skewer Your Koftas

Divide the mixture into 8 equal portions. Roll each into a 13 cm (5 inch) log shape and thread onto skewers, if using. Don’t forget to gently flatten them to about 1.25 cm (0.5 inch) thick—this helps maximize that gorgeous golden crust when they cook, and keeps them juicy inside.

Step 4: Sizzle Those Koftas to Perfection

Heat 1 tablespoon of olive oil over medium-high in a large non-stick pan. Place half the skewers in the pan and cook each long side for about 2 minutes or until beautifully golden. Then, give each short edge roughly 30 seconds for added color and a little extra caramelization. If they’re browning too fast, simply turn down the heat.

Once cooked, transfer to a plate and cover loosely with foil to keep warm. Repeat with the remaining koftas. No need to add more oil—just scrape out any burnt bits to keep flavor intact.

Step 5: Warm Your Pita Breads Just Right

To prevent cracking when folding, warm your pita breads really well. Lightly sprinkle or brush both sides with water, stack them, cover with a damp paper towel, and microwave for 1 minute until steaming hot all the way through. This keeps them soft, pliable, and perfect for wrapping your flavorful koftas. Flatbreads or pita pockets work beautifully too.

Step 6: Assemble Your Kebabs and Serve

Lay out the lettuce, tomato slices, and onion on plates along with a small bowl of that deeply satisfying secret sauce. Spread a generous smear of sauce down the middle of a warm pita, layer on the lettuce, then slide on one or two koftas (off the skewers, of course!). Tuck in the tomato slices and sprinkle over the onion. Fold it up and dig in immediately—the perfect handheld bite is waiting for you!

Top Tip

Mastering the art of Greek Lamb Kofta Kebabs with Secret Souvlaki Sauce Recipe comes down to a few small but powerful tricks that elevate every bite. These tips will help you get the best flavor, texture, and presentation every time.

Use the Right Spice Balance: The secret curry powder in this recipe adds warmth without overpowering the lamb. I learned that sticking to mild curry powder really lets the other spices, like paprika and oregano, shine through.
Properly Flatten the Koftas: From experience, flattening your koftas to about 1.25 cm thick creates a deliciously browned exterior without undercooking the inside. It also helps them cook evenly and faster.
Warm Pita Bread with Care: To avoid brittle, cracked pita, I always dampen the bread and microwave it covered with a wet towel. This keeps the bread flexible for folding and makes assembling your kebab a breeze.
Keep Cooked Koftas Warm: Covering your cooked koftas loosely with foil keeps them juicy and warm while you finish the batch. Don’t skip this; it makes for a perfectly served meal.

How to Serve Greek Lamb Kofta Kebabs with Secret Souvlaki Sauce Recipe

The image shows eight raw kebabs on wooden sticks, placed side by side in a straight row on a large, round, white plate with small black speckles. Each kebab is a light brown color, mixed with small pieces of green herbs and bits of white, giving a textured look. The kebabs are evenly shaped, thick, and cylindrical, with the wooden sticks protruding from both ends. The plate sits on a white marbled surface, and the overall lighting is soft and natural, highlighting the fresh texture of the meat mixture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh toppings make all the difference! I love piling on crisp iceberg lettuce, juicy tomato slices, and thinly sliced red onion to give the koftas a bright, crunchy contrast. Sprinkle some fresh oregano or parsley for an herbaceous lift if you have it on hand.

Side Dishes

Complement your Greek Lamb Kofta Kebabs with a few classic sides: a Greek salad bursting with cucumber, olives, and feta; roasted lemon potatoes with oregano; or a simple tabbouleh for freshness. Don’t forget some extra pita bread to mop up the secret souvlaki sauce — it’s addictive!

Make Ahead and Storage

Storing Leftovers

If you have any koftas left over, store them in an airtight container in the refrigerator for up to 3 to 4 days. The secret souvlaki sauce will keep happily for at least one week when refrigerated, so you can enjoy the flavors again with ease.

Freezing

You can shape the uncooked koftas ahead of time and freeze them for future meals. Just wrap them tightly and freeze for up to 1 month. When ready to use, thaw in the fridge overnight before cooking as directed.

Reheating

Reheat cooked koftas gently in a skillet over medium heat to bring back their golden-brown crust, or pop them in the oven at 180°C (350°F) for about 10 minutes. Warm the pita separately wrapped in a damp towel to keep it soft.

Frequently Asked Questions:

Can I use beef or other meats instead of lamb?

Yes! While this Greek Lamb Kofta Kebabs with Secret Souvlaki Sauce Recipe is tailored for lamb’s robust flavor, beef or a 50/50 mix of lamb and beef also works beautifully. The spice blend might be too strong for chicken, pork, or turkey though.

What type of curry powder should I use?

Use mild curry powder for the best balance of warmth and subtlety. It adds complexity without turning the koftas into a curry. If you like heat, you could experiment with hot curry powder, but mild is the classic choice here.

How can I prevent my pita bread from breaking when assembling?

To keep pita soft and foldable, lightly sprinkle or brush it with water on both sides, stack the pitas, cover with a damp paper towel, and microwave for 1 minute until thoroughly heated. This technique is key to avoid cracks.

Can I prepare these koftas in advance?

Absolutely! You can shape the uncooked koftas and store them in the fridge for a couple of days or freeze them for future use. Just thaw in the fridge before cooking to keep the flavors and texture perfect.

Final Thoughts

There’s something truly special about serving up Greek Lamb Kofta Kebabs with Secret Souvlaki Sauce Recipe — the aromas, the vibrant colors, and the unforgettable flavors that transport you straight to a sunny Mediterranean taverna. Whether it’s a weeknight treat or a weekend feast with friends, these koftas bring warmth and joy to the table every time. I hope this recipe becomes a beloved staple in your kitchen, just like it has in mine!