Description
This Greek Kofta Kebab recipe features a flavorful blend of lamb mince with a secret hint of curry powder for warmth and depth. Served with a creamy, tangy Secret Souvlaki Sauce and fresh pita bread, tomatoes, onion, and lettuce, these koftas make a perfect main course inspired by Melbourne’s Kalimera Souvlaki Art.
Ingredients
Scale
Kofta Kebab:
- 500 g lamb mince
- 3 large garlic cloves, crushed
- 2 tsp paprika (regular/sweet, not smoked)
- 2 tsp mustard powder
- 4 1/2 tsp dried oregano
- 1 1/2 tsp curry powder (mild)
- 3/4 tsp cooking salt/kosher salt
- 1/4 tsp black pepper
For Cooking:
- 1 tbsp olive oil
- 8 skewers (optional)
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 (warm)
- 2 tomatoes, halved and sliced
- 1/2 red onion, finely sliced or chopped
- Iceberg lettuce or other leafy greens, finely sliced
Instructions
- Prepare the Sauce: Combine all the secret sauce ingredients in a bowl and mix well. Set aside to let the flavors meld while preparing the koftas.
- Make the Kofta Mixture: In a large bowl, add the lamb mince, crushed garlic, paprika, mustard powder, dried oregano, curry powder, salt, and black pepper. Mix thoroughly with your hands until the spices are evenly incorporated.
- Shape the Koftas: Divide the meat mixture into 8 portions. Roll each portion into a log approximately 13 cm (5 inches) long, then thread onto skewers and flatten slightly to about 1.25 cm (0.5 inches) thick.
- Cook the Koftas: Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Cook four koftas for 2 minutes on each side until golden brown, then cook for about 30 seconds on each short edge for color. If they brown too quickly, reduce the heat. Transfer to a plate and cover loosely with foil to keep warm. Repeat with remaining koftas. Scrape any burnt bits from the pan as needed; no additional oil is usually required.
- Assemble and Serve: Warm the pita breads well. On each pita, spread some secret sauce down the middle, then layer lettuce, 1 or 2 koftas (removed from skewers), tomato slices, and sprinkle with onion. Fold the pita and serve immediately.
Notes
- Lamb is preferred for the authentic Greek flavor and pairs well with this spice blend, but beef or a 50/50 beef-lamb mix can be used.
- The secret ingredient, curry powder, adds warmth without a curry taste; use mild for subtle flavor or hot if you prefer spicier koftas.
- The secret souvlaki sauce is a copycat recipe inspired by Kalimera Souvlaki Art’s signature sauce, perfect also as a dip for chips or veggies.
- To prevent pita breads from breaking when folded, warm them thoroughly by wrapping in damp paper towels and microwaving for 1 minute.
- Flattening the koftas increases surface area for browning and flavor; they will thicken and shorten as they cook.
- Leftover uncooked koftas can be refrigerated for 3–4 days or frozen and thawed later.
- The sauce can be kept in the fridge for up to one week.
