Greek Kofta Kebabs

4.95 from 20 votes

Recipe video above. This Greek Kofta kebab features a secret spice mix from a well known Melbourne souvlaki shop called Kalimera Souvlaki Art. The owner gave me his chicken gyros recipe for a story I did for Good Food. I used the same blend for lamb mince koftas - it's spectacular! The secret ingredient is a hint of curry powder, which adds warmth and depth without a curry taste. Genius!

Served with my version of his Secret Souvlaki Sauce, crafted from clues he gave me. It's so good, I use it to dunk crackers, veggie sticks and hot chips.

Prep Time15

Cook Time10

Course: Mains

Cuisine: Greek

Keyword: Greek koftas, kofta kebabs, lamb mince recipe

Servings:

Calories: 508cal

Author: Nagi

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!

Notes

1. Lamb is on point here for a Greek dish, and the spice blend has been tailored for lamb which has a stronger flavour than other proteins. However, it's also great with beef! Spice mix is a little too strong for chicken, pork and turkey, in my opinion. I'll do chicken koftas another time!

2. Curry powder - See intro for explanation, it's the secret ingredient! Use any brand curry powder even from regular grocery stores. I use mild but feel free to use hot if you want it spicy!

3. Sauce - Copycat of Kalimera Souvlaki Art's signature sauce! It's used for their gyros and souvlaki as well as a dip for hot chips. The owner was coy about providing the exact recipe but provided clues for what was in it and I think this is pretty close. The colour and flavour from the paprika and mustard are key here!

4. Bread - Pictured pita is 18cm/7" wide, Golden Top brand which is widely used by the Greek hospitality industry here in Sydney. Thick, bready pita bread needs to be warmed VERY well so they don't break when folded, and a sprinkle of water helps. Here's my method: Wet paper towel on plate, brush/spray/sprinkle each pita bread lightly with water (both sides), stack, cover with another wet paper towel. Microwave 1 minute or until middle pitas are hot. Use hot!

Easier option - thinner flatbreads, pita pockets etc. Homemade, store bought (Lebanese bread is great) or even tortillas.

5. Kofta shape - Flattening slightly rather than making them cylindrical makes them a little easier and faster to cook, plus you get a larger surface area that goes golden (= flavour!). Note that they will get fatter and shorter as they cook.

Leftover koftas will keep for 3 - 4 days in the fridge. Sauce will keep for a week at least, you mightn't use it all. Prep ahead - Uncooked koftas can be shaped and left in the fridge for a couple of days, or even frozen then thawed and cooked on demand.

Nutrition per serving, koftas, veg and sauce only (calories in bread varies so much depending on type).

Nutrition