Description
This Greek Kofta Kebab recipe blends lamb mince with a secret spice mix featuring curry powder, paprika, mustard powder, and oregano, inspired by a popular Melbourne souvlaki shop. Served with a creamy and tangy secret souvlaki sauce alongside warm pita bread, fresh tomatoes, onion, and lettuce, these koftas are packed with flavor and perfect for a satisfying Greek-inspired 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 curry powder (mild, fine)
- 3/4 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
For cooking:
- 1 tbsp olive oil
- 8 skewers (optional, about 18 cm / 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, finely sliced (or preferred leafy greens)
Instructions
- Prepare the sauce: In a bowl, combine the plain Greek yogurt, mayonnaise, extra virgin olive oil, American yellow mustard, garlic powder, paprika, and salt. Mix thoroughly and set aside to let the flavors meld while preparing the kofta kebabs.
- Mix the kofta ingredients: In a large bowl, add the lamb mince, crushed garlic, paprika, mustard powder, dried oregano, curry powder, salt, and black pepper. Mix well using your hands until all ingredients and spices are evenly combined.
- Shape the koftas: Divide the mixture into 8 equal portions. Shape each into a 13 cm (5 inch) log and thread onto skewers. Flatten each slightly to about 1.25 cm (0.5 inch) thick to create more surface area for browning.
- Cook the koftas: Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Place half of the kofta skewers in the pan and cook for 2 minutes on each longer side until golden brown, then cook them for about 30 seconds on each short edge to add color. Adjust heat if they brown too quickly. Transfer cooked koftas to a serving plate and cover loosely with foil to keep warm. Repeat with remaining koftas. Scrape out any burnt bits from the pan as needed; no additional oil should be necessary.
- Warm the pita breads: To avoid breaking, warm pita breads very well. Lightly sprinkle or brush both sides with water, stack them, cover with a damp paper towel, and microwave for 1 minute or until thoroughly heated. Alternatively, use thin flatbreads or pita pockets warmed by other methods.
- Assemble and serve: Arrange the lettuce, tomato slices, and onion on a plate. Serve the secret sauce in a small bowl. To assemble, spread sauce down the center of a warm pita bread, add a layer of lettuce, place one or two koftas (removed from skewers) on top, tuck tomato slices alongside, and sprinkle with onion. Fold and enjoy immediately.
Notes
- Lamb mince is traditionally ideal for these koftas because the spice blend complements its stronger flavor. Beef or a mix of lamb and beef also work well. The spice mix can be too strong for chicken, pork, or turkey.
- The addition of mild curry powder is the secret ingredient that adds complexity without making the dish taste like a curry. Feel free to experiment with hot curry powder for a spicier dish.
- The secret sauce is a copycat of Kalimera Souvlaki Art’s signature sauce, made creamy, tangy, and flavorful with yogurt, mayonnaise, mustard, and paprika.
- Proper warming of pita bread is essential to prevent it from cracking when folded—using a damp towel and microwaving or gentle reheating methods is recommended.
- Flattening the koftas rather than shaping them cylindrically increases the cooking surface area, allowing for better browning and enhanced flavor. The koftas will puff and shorten slightly as they cook.
- Leftover cooked koftas keep in the refrigerator for 3 to 4 days. The sauce will last for at least one week when refrigerated.
- Uncooked koftas can be shaped ahead of time and refrigerated for a couple of days or frozen for future cooking.
Nutrition
- Serving Size: 1 serving (includes koftas, sauce, and vegetables, excluding pita bread)
- Calories: 370 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 29 g
- Saturated Fat: 9 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 85 mg
