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
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 kosher salt
- 1/4 tsp black pepper
For Cooking:
- 1 tbsp olive oil
- 8 skewers (optional, 18 cm/7.5")
Secret Sauce:
- 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
Serving:
- 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
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
