This is a Greek lamb kofta kebab made using a special spice blend recipe given to me by the owner of Kalimera Souvlaki Art, a very popular Greek gyros shop in Melbourne, Australia. It’s simple, but unique and really, really good!
Greek Kofta Kebabs
Today’s recipe is the result of looking for something a little different to make with a packet of lamb mince. And wow, it is good! It isn’t a strictly authentic version of Greek kofta kebabs, but it comes from a very well respected Greek source. Specifically, a gyros shop in Melbourne called Kalimera Souvlaki Art based in the heart of the Greek community in Oakleigh.
To cut a long story short, I was doing a story on Kalimera for Good Food and managed to cajole the owner, Thomas Deliopoulos, into sharing this gyros marinade recipe with me. He’s Greek, in case you didn’t guess (😅) and he’s a chef by background.
I didn’t realise it at the time, but Kalimera has a cult following, with the likes of Ben Shewry (one of Australia’s most respected fine dining chefs) and New York Times’ Sam Sifton raving about it.
It also has me raving, and one day I will share his gyros recipe here on my website too. Until then, you can find it on Good Food here and today we’re using the the Kalimera secret gryos spice mix to make outrageously delicious lamb kofta kebabs!
Ingredients in Greek Kofta Kebabs
Here’s what you need to make these Greek Kofta Kebabs.
For the kofta kebabs
As noted above, the spice mix used for the Koftas is based on the chicken gyros recipe from Kalimera Souvlaki Art, tweaked to make it more suitable for lamb which has a stronger flavour than chicken. It’s a special blend with a combination of spices I never would have thought to use for a Greek flavoured dish. But wow, it is something special!
Skewers – Get shortish ones that will fit in the pan on the stove. I use 18cm / 7″ ones. If you’re planning to cook these on the BBQ, a) I’m free to join; and b) soak the skewers in water for 30 minutes before using (so they don’t burn).
Lamb mince – The spice mix is designed to compliment lamb which has a stronger flavour than other proteins. And lamb is on point for Greek food! However, I’ve tried it with beef too and it’s terrific. I think it’s too strong for chicken, turkey and pork.
Garlic – 3 big plump cloves. The Greek love garlic – and so do I!
Dried oregano – The Greek also love dried oregano, so we’re using quite a lot. 4 1/2 teaspoons, to be exact! The combination of plenty of dried oregano and garlic is a never-fail classic Greek combination.
Paprika and mustard powder – These add warmth and earthy flavour. I just use regular paprika (sweet paprika) though smoked paprika would also be lovely, I think.
Curry powder – The secret ingredient that adds layers of flavour and a lovely warm colour to the mixture. We only use 1 1/2 teaspoons, just enough to add a hint of flavour but not enough to make it taste like curry. I use mild but feel free to use hot if you want it spicy! Any regular brand of curry powder is fine, I use Keens or Clives of India (common grocery store brands in Australia).
Salt and pepper – For seasoning.
kalimera’s secret sauce
The owner of Kalimera didn’t reveal the exact recipe for his secret sauce. But he did talk through what was in it, so my brother and I came up with a copycat ourselves. I have to say, I think it’s pretty similar! You’ll be rummaging around to find anything to dip into it – veggie sticks, crackers, chips!
Greek yogurt or Greek-style yogurt – Plain, unsweetened.
Mayonnaise – preferable whole egg, which has a smoother flavour than non-whole-egg mayonnaise.
Extra virgin olive oil – For a bit of extra richness and flavour.
American yellow mustard – yes, the bright yellow American stuff! Another secret ingredient I never would have thought of and might look out of place in a Greek sauce, but the presence of which is validated knowing that Kalimera uses it. 😃 Totally works here for flavour and adding warm colour to the sauce.
Spices – garlic powder, paprika (sweet/regular, not smoked or spicy) and salt
bready greek pita bread
And here’s the pita bread I used to make those big cosy overstuffed wraps you see in this post:
Greek pita breads are thicker and breadier than flatbreads which are more pliable so you can make wraps ie you wrap the bread entirely around the filling. I’m using a brand called Golden Top Bakery (picture above) which is popular with Greek food shops and restaurants across Sydney. The packet is labelled “souvlaki bread” and is about 6mm/ 0.25″ thick. Not to be confused with another product they sell labelled as “pitta bread” which is a thinner flatbread that is not as bready (~4mm / 1/6″ thick), though this this would be fine to use too.
Whatever you use, warm it up! It’s so much nicer. Also for pita bread, it’s essential so the bread doesn’t break when you fold it. I’ve popped directions for reheating in the recipe card.
the vegtables
Here’s what I used for the vegetables – tomato, lettuce and red onion. Classic options offered at souvlaki shops in Australia. Though actually, in Greece, it’s common to bypass fresh veg and stuff with hot chips instead! Carb on carb perfection.😊 (But for the sake of making this a sensible dinner option, I’m option for some greens instead).
How to make Greek Kofta Kebabs
You could skip the skewering to save time. But for a little Greek spirit, it’s worth the effort!
1. Sauce first
Make the sauce first, so the flavours have a chance to meld while you make the koftas. Just mix the ingredients up then set aside on the counter.
2. MAKE THE Kofta kebabs
Good rule of thumb so you don’t over work the meat and make your koftas tough – stop once the spices are mixed through the meat.
Mix all the kofta ingredients in a bowl using your hands. Yes, you’ve gotta get in there and get your hands dirty, there’s no other way! Just mix until the spices are evenly dispersed throughout. I use a kind of scrunching motion with my hands, I find that’s the most effective.
The dirty hands in question, hard at work! 🙂
Shape – Portion into 8 then squeeze/roll into logs about 13cm/5″ long. Thread onto skewers then flatten to 1.25cm / 0.5″ thick so you have a nice surface area that can be cooked into a gorgeous golden crust more easily than cylindrical logs. They also cook faster and more evenly.
Cook – Heat oil in a non stick pan over medium high heat, or on a BBQ for a more authentic experience. Cook half the koftas for 2 minutes on each side, then just 30 seconds on the thin edges just to get a bit of colour on them. Lower the heat if they are browning too quickly. Because of the spices, they will cook up a beautiful deep golden brown colour if you control the heat properly. If not, they will burn!!
Remove cooked koftas onto a plate then cook the second batch. You won’t need more oil because you’ll get fat out of the lamb.
3. SERVING AND ASSEMBLING
Serving – To serve, pile the koftas on a platter with the lettuce, tomato, onion, sauce and warmed breads on the side. Let everybody help themselves!
Making kofta kebab wraps – This is how I make the wraps. There’s a very specific order! Firstly, spread sauce down the middle of the pita bread / flatbread. Top with lettuce – the sauce will glue it in place. Then place 2 koftas on top (remove the skewers). Well, I’m greedy so I use 2. If you’re not, you can use 1.
Place tomato on the side, sprinkle with onion then dollop with more sauce. Fold (or roll to enclose, if using flatbreads). Then bite! It’s so satisfying. 🙂
I love meals that are assemble-yourself situations, so this one rates highly in my books. Less work for me! If I have more than 8 people over for a lunch or dinner, I can pretty much guarantee it will be a DIY arrangement rather than à la carte. Who has the time to plate up and serve 8 people? Not me! Put your own meal together! 😂
It’s also appealing that this is excellent cooked on the barbecue, making it ideal for outdoor gatherings during warmer months. And the smell when these koftas are cooking is phenomenal!
Leftovers keep well, so don’t be afraid to err on the side of caution and scale up. Make bowls for lunch tomorrow, then Greek “tacos” for dinner the night after. Or chop them into bite size pieces, and toss into your morning omelette as I did. – Nagi x
PS If you’re after a traditional Greek lamb mince kofta recipe, I suggest using this one from the website My Greek Dish which is a great resource for authentic Greek recipes. The spicing includes cinnamon so there are similarities to Middle Eastern lamb koftas.
Watch how to make it
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Greek Kofta Kebabs
Ingredients
Kofta kebab:
- 500g/ 1 lb lamb mince (or beef, or 50/50 beef/lamb, Note 1)
- 3 large garlic cloves , crushed using garlic press 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 , not spicy, any brand fine (Kalimera secret ingredient! Note 2)
- 3/4 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
For cooking:
- 1 tbsp olive oil
- 8 skewers , optional (I use 18cm/7.5")
Secret Sauce (Note 3):
- 3/4 cup plain yogurt , preferably Greek (full-fat best)
- 2 tbsp mayonnaise , preferably whole-egg
- 2 tbsp extra virgin olive oil
- 1 tbsp American yellow mustard (ie the bright yellow American stuff!)
- 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 bread , pockets or flatbreads, warmed (TIPS – Note 4!)
- 2 tomatoes , halved and sliced
- 1/2 red onion , finely sliced or chopped
- Iceberg lettuce , finely sliced (or other leafy greens)
Instructions
- Sauce – Mix the ingredients in a bowl and set aside to let the flavours meld while you make the kofta kebabs.
- Kofta kebabs – Put all the ingredients in a bowl and mix well with your hands until the spices are mixed through. Divide into 8, shape into 13cm/5″ logs. Thread onto skewers then flatten slightly to about 1.25cm / 0.5″ thick (Note 5).
- Cook – Heat 1 tbsp oil in a large non stick pan over medium high heat. Cook half the koftas for 2 minutes on each side until golden, then about 30 seconds on each short edge (just for a bit of colour). Reduce the heat if they’re browning too fast. Transfer to a serving plate, loosely cover with foil to keep warm. Cook the remaining koftas. (Scrape out loose burnt bits, if any. You shouldn’t need extra oil.)
- Serve and assemble! Pile the lettuce, tomato and onion on the plate and put the sauce in a bowl. To assemble, take a warm pita bread and smear some sauce down the middle. Top with lettuce and 1 or 2 koftas (removed from the skewers), tuck tomato down the side and sprinkle with onion. Fold and EAT!
Recipe Notes:
Nutrition Information:
More things to make with lamb mince
Lamb is so much more interesting than beef mince! So much more flavourful. Here are some of my favourite lamb mince recipes.
Life of Dozer
No dogs allowed on the couch! Which means – I spend a lot of time on the floor with him. 😂
Any brand suggestions for the pitas? Can’t find the ones you’re using in Melbourne?
Nagi, these were a taste sensation. Didn’t have lamb mince but used beef with 15 to 20% fat content. Thank you so much for all your wonderful recipes.
So incredibly good! I got to today, totally uninspired about what to make for dinner… opened your email and just like that, dinner sorted 😁. So quick and easy and it received full tick of approval from my husband and 3 teen aged kids – doesn’t get much better than that! Thank you for all your marvellous recipes, you’re a part of many of our meals
We had the best Gyros in Melbourne years ago. Never had any to beat those, anywhere in the world. I’m going to try your recipe and can’t wait to see if this was the same restaurant. Thank you.
OMG I made this for dinner tonight and I’m swooning. We loved it, very restaurant like. The only thing I did different wascI used whole wheat pita bread and finely sliced Napa cabbage because that’s what I had on hand. Other than that, everything else was the same. So delicious, I will be making this again. Thank you Nagi for another real winner.
I’m so happy to hear you enjoyed this Judith!! Thanks for letting me know – N x
I made these last night and we cooked them on the bbq. Sooooo yummy and I couldn’t stop eating the sauce and drenching the koftas in them. Now that Winters coming to an end these will be on regular rotation in our house. Absolutely delish!
Yuuum!! So good cooked on the barbie! N x
Hi Nagi
Loved your Greek lamb kofta kebabs
I doubled the recipe
Plenty left over for lunch keeps very well
Tasted juicy and full of flavours
Kid friendly
Will make again and again
So happy to hear everyone enjoyed it Ingrid!! N xx
Made this yesterday along with the linked flatbread recipe… Yummy and easy! The sauce reminded me of a dip that is served with onion rings at a particular eatery where I live. So now I am going to make some rings today to try with the leftover sauce! I also see a future for it with pakora… Thank you Nagi!
OOOOH onion rings!! I LOVE ONION RINGS. Never made them myself, I have to try them! N xx
Could these be made/prepped ahead?
Sorry if I’ve missed notes on this in the recipe. Thanks!
Hi Bronte! Forgot to include directions, sorry, now added. 🙂 Shape and fridge up to 48 hrs or freeze, then cook on demand! N x
Can I use dijon mustard instead of American? I have no other use for American mustard, thanks
Forget the recipes – just send me photo’s of the star 🐾! No, not really! I love the recipes 🥟🌮, but Dozer is my top priority.
First time I’ve made a recipe on the same day it was released! I was trying to figure out what to make for dinner tonight when I got your email. This was so good and easy to make. I did forget to buy skewers so I hand formed them (may be why it took mine a little longer to cook) and I had to look up what internal temp to cook them to (I’ve never cooked lamb), but my husband had seconds!
My husband had stainless steps made for our old cattle dog to get in the car. Considered a ramp, but couldn’t teach him to use it. Steps made a huge difference.
I’d dump the couch and get 2 beanbags.
Thanks for inspiration re koftas. Defrosting lamb mince now. Love that I have all ingredients for most of your recipes. 😍 dozer.
Hi Nagi:
I just want to let you know how much I look forward to your Recipetineats Post.Your recipes are the best and DOZER just warms my heart and brings a smile to my face every time I see and read about him. I am so thankful that he is feeling better, Big hugs and lots of Love & prayers go out to the both of you.
I completely agree!!!
This sounds so yummy! Over here in Vancouver, BC Canada, lamb is super expensive so you mention you tweaked the spices from what you would use for chicken. Could you share that spice mix please as I can only afford lamb every 3rd or 4th time I make Kofta or Kebabs. Would this also work for beef/mince?
Hi Deeann, I live in Mission, BC, Canada and we made this with beef for our dinner tonight. I 1000% recommend this recipe. Sooo flavourful. I was hesitant to try as the spice mix seemed odd too me, but I trusted Nagi and I’m so glad I did. Absolutely delicious.
Hi Deann, I made it with beef exactly as directed and it was amazing… I live in Kelowna by the way, hope you enjoyed your visit to the Okanagan!
How would you modify the spices to use with ground chicken?
Exactly! I live in Canada too and find the lamb mince (when I can find it) is super expensive. I find Canadians are not big lamb eaters as a rule. It’s immigrants like myself who generally seek it out.
It’s about the outdated sauce! Greeks in Halifax, NS. CAN. introduced a far superior sauce: 10 oz (300 ml) sweetened condensed milk
¼ cup vinegar
½ tsp garlic powder
It is the only sauce offered in Atlantic Canada. Must try. Cheers! Here we call them Donairs!! Try it!
Frank, thank you for the sweet sauce recipe. Just made the Greek Koftas and the sauce would be perfect. I live in Alberta and the sweet sauce doesn’t taste right. Will give this a try.
Your recipe is my go to donair sauce as well, Frank… I discovered it even though I live in Western Canada. I hope others try it out. Nagi’s sauce was excellent too. Give it a go if you haven’t. Cheers!
Aren’t donairs a spin on the German-Turkish döner kebab and the Greek gyros rather than the kofta in this recipe – I should think the sweet sauce of donair is more usually used for beef than for this?
I was just in a Donair restaurant in Kamloops BC and they offered a famous ‘Halifax Donair’ and it had a sweet sauce. I was hesitant to try something sweet but now that I know what’s in it I’m going to give it a try before I leave town!
Hello Nagi, I really love Greek food, so thank you for this recipe. I’m going to make it for our Saturday- night supper!
I had my own Goldie, her name was Zoe and she lived to almost her 15th birthday. I truly loved her with all my heart, and I miss her still, 3 years on.
I love your recipes and your beautiful relationship with Dozer. We all love him too 🥰
Almost the same recipe and you have the Seekh Kebabs so popular in South Asia!!
G’day it’s Steven from down under
Kofta and kebabs are not Greek.
Kefte’ or keftedes are Greek
Kebabs, are you referring to the Greek gyro or yeeros?
What a precious picture of you and Dozer. I spend a lot of time on the floor with my dog, who does not want to be on the couch. We just got heartbreaking news about our American Staffordshire Terrier we rescued 5 years ago. He has hemangiosarcoma, and only has months to live, although he could also collapse at any time if his tumor ruptures. He will collapse and bleed out internally. He has a large inoperable tumor in his spleen the Vet found fortuitously. It is called the silent killer in dogs, because many do not know their dog has it as they continue to act well until they die. I am so glad you found what works for Dozer….just enjoy the joy as long as it is possible.
Oh no Karen! I am so, so sorry to hear that, it’s simply devastating. He is so lucky that you adopted him and the time he has had with you, and that you will have with him. Sending you giant hugs Karen – N x
Thank you from the bottom of my breaking heart. I so appreciate your support…and Dozer….what a beautiful lucky dog he is to have you. Dog lovers understand. PS….I love your recipes and blog….I make your firecracker beef on repeat!!!!