Name: Greek Lamb Kofta Kebabs Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Greek
Ingredients: 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 kosher salt; 1/4 tsp black pepper; 1 tbsp olive oil; 8 skewers (optional, 18 cm/7.5"); 3/4 cup plain Greek yogurt (full-fat preferred); 2 tbsp mayonnaise (whole-egg); 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 kosher salt; 4 Greek pita breads (pockets or flatbreads), warmed; 2 tomatoes, halved and sliced; 1/2 red onion, finely sliced or chopped; Iceberg lettuce or other leafy greens, finely sliced

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!

Several grilled meat skewers with a rich brown color and char marks are arranged closely together on a white marbled surface. The meat looks juicy with a slightly shiny glaze. Fresh green herb leaves are scattered among the skewers, adding contrast and a fresh touch. Each skewer shows texture from the grilling, with some darker burnt spots. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Greek Lamb Kofta Kebabs Recipe
Top Tip
How to Serve Greek Lamb Kofta Kebabs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Greek Lamb Kofta Kebabs Recipe

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.

Flat lay of fresh lamb mince in a simple white ceramic bowl, three whole garlic cloves with smooth white skins, a small white bowl of bright red sweet paprika powder, a small white bowl of fine yellow mustard powder, a small white bowl of dried green oregano leaves, a small white bowl of golden curry powder, a small white bowl of coarse kosher salt, a small white bowl of freshly ground black pepper, a small white bowl of vibrant green olive oil, a small white bowl of creamy plain Greek yogurt, a small white bowl of smooth whole-egg mayonnaise, a small white bowl of extra virgin olive oil, a small white bowl of bright yellow American mustard, a small white bowl of finely textured garlic powder, four whole uncut ripe red tomatoes halved and quartered, half a fresh red onion cut into thin slices, a neat pile of finely shredded iceberg lettuce, and four warm golden Greek pita breads arranged neatly, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

The image shows five skewers of grilled dark brown meat placed on a soft flatbread with char marks, covered with light beige creamy sauce drizzled on top. The flatbread rests on a white plate. Beside the skewers, there are slices of bright red tomatoes and thin curls of light purple onions, with fresh green herb leaves scattered over the dish. Next to the plate, on a white marbled surface, is a glass bowl filled with more of the creamy sauce. photo taken with an iphone --ar 2:3 --v 7

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

The image shows eight raw kebabs on wooden sticks, placed side by side in a straight row on a large, round, white plate with small black speckles. Each kebab is a light brown color, mixed with small pieces of green herbs and bits of white, giving a textured look. The kebabs are evenly shaped, thick, and cylindrical, with the wooden sticks protruding from both ends. The plate sits on a white marbled surface, and the overall lighting is soft and natural, highlighting the fresh texture of the meat mixture. photo taken with an iphone --ar 2:3 --v 7

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:

Can I substitute beef for lamb in this Greek Lamb Kofta Kebabs Recipe?

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.

Why is curry powder used in this recipe?

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.

How do I keep the pita bread from breaking when assembling?

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.

Can I make these kofta kebabs ahead of time?

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!