If you’re craving something packed with bold Mediterranean flavors, you’re going to love this Greek Lamb Kofta Kebabs Recipe. Imagine juicy lamb infused with garlic, paprika, mustard, oregano, and a surprising hint of curry powder, all paired with a creamy secret sauce and warm pita—it’s like a trip to Athens from your own kitchen!
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Why You'll Love This Recipe
I remember the first time I tried these kofta kebabs— the secret spice blend from a famous Melbourne souvlaki spot completely won me over. Once you nail the sauce and the grilling technique, you’ll want to make these anytime lamb is on your shopping list.
- Authentic Flavor: The subtle curry powder adds warmth and complexity without overpowering the lamb’s natural richness.
- Secret Sauce Magic: Creamy, tangy, and just smoky enough, this sauce takes the kebabs to the next level.
- Simple Ingredients: Pantry staples like garlic, oregano, and paprika come together beautifully in this easy-to-mix blend.
- Quick & Satisfying: Ready in just 25 minutes, it’s perfect for dinner parties or a flavorful weeknight meal.
Ingredients & Why They Work
All the magic starts with quality lamb mince and a handful of aromatic spices that blend perfectly together. When shopping, look for fresh lamb with good fat content for juiciness, and don’t skip the oregano—it's key to that authentic Greek vibe.

- Lamb mince: Rich and flavorful, lamb is the heart of this dish, carrying the spices beautifully.
- Garlic: Adds that punchy, savory aroma that instantly elevates the meat mixture.
- Paprika: Sweet and vibrant, it gives the koftas their signature warm color and subtle smokiness without overpowering.
- Mustard powder: A sharp, tangy layer that complements the lamb’s richness and binds the flavors.
- Dried oregano: The quintessential Greek herb, lending an earthy, aromatic depth.
- Mild curry powder: The secret ingredient for warmth and complexity without a curry taste.
- Kosher salt: Enhances and balances all the spices for that perfect seasoned bite.
- Black pepper: Adds gentle heat and spice, rounding out the flavor profile.
- Olive oil: Needed for cooking and adds a fruity richness that’s classic in Mediterranean dishes.
- Skewers (optional): Handy for shaping and grilling the koftas evenly with nice charred edges.
- Plain Greek yogurt: Full-fat preferred, it forms the creamy base of the secret sauce with a fresh tang.
- Mayonnaise: Adds richness and smooth texture to the sauce.
- Extra virgin olive oil: Brings silky mouthfeel and depth to the sauce’s flavor.
- American yellow mustard: Gives the sauce a bright tang and a touch of color.
- Garlic powder: Reinforces garlic flavor in the sauce without overpowering.
- Sweet paprika: Provides warmth and subtle smokiness to the sauce.
- Greek pita breads: Soft, warm pockets or flatbreads perfect for wrapping your kebabs and all the fresh veggies.
- Tomatoes: Juicy and fresh, they add brightness and balance to the savory koftas.
- Red onion: Sharpness and crunch to complement the rich meat and creamy sauce.
- Iceberg lettuce (or other leafy greens): Adds crispness and freshness to every bite.
Make It Your Way
One of the best things about this Greek Lamb Kofta Kebabs Recipe is how easy it is to tweak it to suit your taste or what you have on hand. Whether you love a little extra spice or prefer a different protein, there’s room to play and make it truly yours.
- Try with Beef or a Mix: While lamb is traditional and pairs beautifully with the spices, I’ve also made these with a 50/50 beef-lamb combination for a milder flavor that’s just as delicious. It’s a great way to make the dish more familiar if lamb isn’t your thing.
- Spice it Up or Tone it Down: The subtle hint of mild curry powder adds warmth without dominating the flavors. If you like things spicier, swap in a hot curry powder or even add a pinch of chili flakes. On the flip side, leave the curry powder out for a more classic oregano-paprika experience.
- Switch the Sauce: The creamy secret souvlaki sauce is a winner, but feel free to experiment with tzatziki for a cooler, tangy alternative or even a garlicky tahini sauce if you want a bit of Middle Eastern flair.
- Seasonal and Fresh Toppings: Swap the iceberg lettuce for baby spinach or rocket leaves. Add cucumber slices, fresh mint, or even some crumbled feta for a fresh burst that complements the smoky spiced lamb.
Step-by-Step: How I Make Greek Lamb Kofta Kebabs Recipe

Step 1: Whip Up the Creamy Secret Sauce
Start by mixing the plain Greek yogurt, whole-egg mayonnaise, extra virgin olive oil, American yellow mustard, garlic powder, paprika, and kosher salt in a medium bowl. Stir everything together until it’s smooth, creamy, and beautifully blended. This sauce builds flavor as it sits, so let it rest while you prepare the koftas—it’s absolutely worth the wait!
Step 2: Spice and Mix the Lamb
In a large bowl, add 500 g of lamb mince along with the crushed garlic, paprika, mustard powder, dried oregano, mild curry powder, kosher salt, and black pepper. I like to get my hands in here to really combine everything evenly. Mix until you have a homogenous blend so every bite bursts with those warm Mediterranean spices.
Step 3: Shape Your Kofta Kebabs
Divide the mixture into 8 equal portions, then form each into a log about 13 cm (5 inches) long. If you’re using skewers (I recommend 18 cm / 7.5" ones), thread the logs onto each skewer. Flatten each kebab gently to roughly 1.25 cm (0.5 inches) thick—this helps them cook evenly and develop those gorgeous golden edges everyone loves!
Step 4: Sizzle Them Up
Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Add half the kofta kebabs and let them cook for 2 minutes on each of the long sides until they turn a rich golden brown. Don’t forget the short edges—give them about 30 seconds each to get a little more color and flavor. If they start browning too quickly, turn down the heat to avoid burning. Remove the cooked koftas, cover loosely with foil to keep warm, then repeat for the remaining half without adding more oil — just scrape out any burnt bits for a clean surface.
Step 5: Warm Your Pita Bread Just Right
To avoid tearing when folding, lightly brush or sprinkle both sides of the pita breads with water. Stack them up, cover with a damp paper towel, and microwave for about 1 minute. This method warms the pita through and keeps them soft and flexible—essential for wrapping up your flavorful koftas with the fresh fillings.
Step 6: Assemble and Dig In!
Lay out some finely sliced iceberg lettuce, tomato slices, and chopped red onion on a plate. Spoon some of that luscious secret sauce into a small bowl for dipping. Take your warm pita, spread a generous amount of sauce down its center, layer on lettuce, 1 or 2 koftas (off the skewers), tuck in tomato slices, and sprinkle with onion. Fold it up and enjoy the perfect bite of this authentic Greek feast!
Top Tip
Making Greek Lamb Kofta Kebabs Recipe is all about balancing flavors and textures perfectly. These tips will help you get that authentic taste and texture just right.
- Use Mild Curry Powder: The subtle warmth from mild curry powder adds depth without overpowering. I tried hotter powders before, but mild gives the best balance in this recipe.
- Flatten Your Koftas: Flattening the kebabs to about 1.25cm thick creates more delicious golden edges and cooks them more evenly – a little trick I learned after some trial runs.
- Warm Pita the Right Way: Sprinkling water on your pita and microwaving it wrapped in damp paper towels keeps them soft and pliable, preventing breakage when folding. This step makes all the difference.
- Don’t Skip Resting the Sauce: Letting the secret sauce sit while you cook lets those flavors meld beautifully. It’s a trick I always use to get maximum flavor punch.
How to Serve Greek Lamb Kofta Kebabs Recipe

Garnishes
Freshness is key here. Garnish your kofta with finely sliced red onions for a mild sharpness, juicy sliced tomatoes for a burst of sweetness, and some crisp iceberg lettuce or other leafy greens for crunch. You can also add a sprinkle of fresh parsley or a squeeze of lemon juice for an extra zesty lift.
Side Dishes
Serve these spicy, savory koftas alongside simple Greek sides such as a classic Greek salad with cucumbers, olives, and feta, or a refreshing tzatziki dip for additional creaminess. Roasted or grilled vegetables like zucchini and bell peppers also pair beautifully. For something more hearty, lemony herb potatoes make a great companion.
Make Ahead and Storage
Storing Leftovers
If you have any leftover kofta kebabs, store them loosely covered in the refrigerator for 3 to 4 days. Keep the secret sauce in a sealed container separately; it stays fresh for at least one week and is perfect for other meals or snacks.
Freezing
You can also shape the uncooked koftas ahead of time and freeze them. When ready, thaw completely in the fridge before cooking as per the instructions to maintain their great texture and flavor.
Reheating
For best results, gently reheat cooked kofta kebabs in a skillet over medium heat until warmed through and crisp on the edges again. Avoid microwaving as much as possible to keep that lovely texture intact.
Frequently Asked Questions:
Absolutely! While lamb brings a traditional Greek flavor, using beef or a 50/50 beef-lamb mix works very well and still yields delicious koftas.
The mild curry powder adds subtle warmth and depth without imparting a strong curry flavor. It’s a secret ingredient inspired by a Melbourne souvlaki shop that really elevates the spice blend.
Wet your pita lightly with water and warm it covered with a damp paper towel in the microwave. This softens the bread, making it bendable and less likely to crack when folded.
Yes! You can shape the uncooked koftas ahead and keep them refrigerated for a couple of days or freeze for longer storage. Just thaw completely before cooking.
Final Thoughts
This Greek Lamb Kofta Kebabs Recipe is truly a labor of love, blending secret spices and flavors that sing authenticity. Whether you’re cooking for family or friends, these kebabs bring warmth, comfort, and a little Mediterranean magic to your table. Enjoy the process, savor each bite, and don’t forget to share that delicious secret sauce—it’s the perfect finishing touch!
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Greek Lamb Kofta Kebabs Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Greek
Description
This Greek Kofta Kebab recipe features a secret spice blend from a famous Melbourne souvlaki shop, incorporating lamb mince with garlic, paprika, mustard powder, oregano, and a subtle hint of curry powder for depth and warmth. Served with a creamy secret souvlaki sauce and warm pita bread, tomatoes, red onion, and lettuce, these flavorful kebabs make for an authentic and satisfying Greek main dish.
Ingredients
Kofta Kebab:
- 500 g lamb mince
- 3 large garlic cloves, crushed
- 2 teaspoon paprika (regular/sweet, not smoked)
- 2 teaspoon mustard powder
- 4 ½ teaspoon dried oregano
- 1 ½ teaspoon curry powder (mild)
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
For Cooking:
- 1 tablespoon olive oil
- 8 skewers (optional, 18 cm/7.5")
Secret Sauce:
- ¾ cup plain Greek yogurt (full-fat preferred)
- 2 tablespoon mayonnaise (whole-egg)
- 2 tablespoon extra virgin olive oil
- 1 tablespoon American yellow mustard
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon paprika (sweet/regular, not smoked or spicy)
- ½ teaspoon kosher salt
Serving:
- 4 Greek pita breads (pockets or flatbreads), warmed
- 2 tomatoes, halved and sliced
- ½ red onion, finely sliced or chopped
- Iceberg lettuce or other leafy greens, finely sliced
Instructions
- Prepare the Sauce: In a medium bowl, combine the plain Greek yogurt, mayonnaise, extra virgin olive oil, American yellow mustard, garlic powder, paprika, and kosher salt. Mix well until smooth and creamy. Set aside to allow the flavors to meld while preparing the kofta kebabs.
- Mix the Kofta: In a large bowl, add the lamb mince, crushed garlic, paprika, mustard powder, dried oregano, curry powder, kosher salt, and black pepper. Use your hands to mix thoroughly until all the spices are evenly combined with the meat.
- Shape the Kebabs: Divide the mixture into 8 equal portions. Shape each portion into a log approximately 13 cm (5 inches) long. If using skewers, thread each log onto a skewer and flatten slightly to about 1.25 cm (0.5 inches) thick to encourage even cooking and more golden edges.
- Cook the Kofta: Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Add half of the kofta kebabs and cook for 2 minutes on each long side until golden brown. Then cook for about 30 seconds on each short edge to add color. If browning too quickly, reduce heat. Transfer the cooked kebabs to a plate and loosely cover with foil to keep warm. Repeat with the remaining koftas, scraping out any burnt bits from the pan but without adding extra oil.
- Warm the Pita Bread: Lightly sprinkle or brush both sides of the pita breads with water. Stack them and cover with a damp paper towel. Microwave for about 1 minute or until the middle pitas are hot and flexible to prevent breaking when folding.
- Assemble and Serve: On serving plates, arrange the lettuce, sliced tomatoes, and red onion. Place the secret sauce in a small bowl. Take a warm pita bread and spread some sauce down the center. Add lettuce, 1 or 2 kofta kebabs (removed from skewers), tuck sliced tomato alongside, and sprinkle with onion. Fold the pita and serve immediately for a delicious Greek meal.
Notes
- Lamb is traditional in Greek dishes and complements the spice blend perfectly, but beef or a 50/50 beef-lamb mix also works well.
- The subtle curry powder adds warmth and depth but does not overpower the flavor. Use mild curry powder or hot if extra spiciness is desired.
- The secret sauce is inspired by Kalimera Souvlaki Art's signature sauce, balancing creamy, tangy, and smoky flavors with paprika and mustard.
- Warm pita breads thoroughly with moisture and heat to prevent tearing or breaking when folded.
- Flattening kofta kebabs increases surface area for better browning and flavor development.
- Leftover koftas keep for 3-4 days refrigerated; sauce lasts at least one week.
- Uncooked koftas can be shaped ahead and refrigerated or frozen for later cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 32 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 95 mg


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