Name: Greek Kofta Kebabs Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Greek
Ingredients: 500g (1 lb) lamb mince (or beef, or 50/50 beef/lamb); 3 large garlic cloves, crushed 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 (mild, any brand); 3/4 tsp cooking salt (kosher salt); 1/4 tsp black pepper; 1 tbsp olive oil; 8 skewers (optional, 18cm/7.5″ recommended); 3/4 cup plain Greek yogurt (full-fat preferred); 2 tbsp mayonnaise (preferably 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 cooking salt (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, finely sliced (or other leafy greens)

Jump to Recipe· 3.9 from 15 reviews

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If you’re craving something bursting with Mediterranean charm, the Greek Kofta Kebabs Recipe is exactly what you need to brighten up your mealtime. Juicy, fragrant lamb kebabs infused with a blend of fragrant spices come together so quickly, making it perfect for any night where you want to impress without the fuss. Paired with a creamy, tangy secret sauce and fresh, crisp vegetables wrapped in warm pita bread, these kebabs deliver that authentic Greek street food magic right in your own kitchen. Trust me, once you try this recipe, it will become a beloved staple you’ll keep returning to, whether for a casual dinner or a festive gathering.

Ingredients You’ll Need

A clear bowl contains a big mound of raw ground meat that is pinkish red with a coarse texture. On top of the meat, there are multiple layers of dry spices arranged in patches: a bright orange powder, a light tan powder, dark brown crushed herbs, and a small pile of white salt crystals near the center. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Gathering simple, high-quality ingredients is the key here. Each element plays a vital role, from the tender minced lamb that forms the juicy kebab base to the carefully selected spices that lift every bite with depth and warmth. The fresh veggies and fluffy pita add the perfect texture and color contrast, making your dish as lovely to look at as it is to eat.

500g lamb mince: The heart of the dish, lamb brings rich flavor and moistness to the koftas.
3 large garlic cloves, crushed: Adds brightness and aromatic pungency that never fails to excite the palate.
2 tsp paprika: Gives a subtle sweetness and deck of vibrant color to the meat.
2 tsp mustard powder: Introduces a gentle kick and complexity to the spice mix.
4 1/2 tsp dried oregano: A classic Greek herb that infuses traditional Mediterranean warmth throughout.
1 1/2 tsp mild curry powder: A secret twist that adds gentle earthiness without overwhelming heat.
3/4 tsp salt: Essential for seasoning and bringing out the natural flavors of the lamb.
1/4 tsp black pepper: Gives a subtle, balanced pepperiness for depth.
1 tbsp olive oil: For cooking—adds moisture and enhances the char on the kebabs.
8 skewers (optional): Handy for shaping and grilling kebabs evenly.
3/4 cup plain Greek yogurt: The creamy base for a luscious dipping sauce.
2 tbsp mayonnaise: Adds richness and smooth texture to the sauce.
2 tbsp extra virgin olive oil: Elevates the sauce with buttery richness and shine.
1 tbsp American yellow mustard: The tangy, vibrant mustard flavor gives the sauce character.
1 1/2 tsp garlic powder: Infuses savory undertones to complement the fresh garlic in the koftas.
1 1/2 tsp paprika: Brings a warm, sweet flavor and gorgeous color to the sauce.
1/2 tsp salt: Balances all the flavors perfectly in the secret sauce.
4 Greek pita bread: Ideal for wrapping your kebabs and supporting all the delicious fillings.
2 tomatoes, sliced: Adds juicy freshness and vibrant red color to your bite.
1/2 red onion, finely sliced: Offers a sharp crunch and slightly sweet bite.
Iceberg lettuce or leafy greens: Brings crisp texture and cooling contrast to the meaty koftas.

How to Make Greek Kofta Kebabs Recipe

Step 1: Make the Secret Sauce

Start by mixing the yogurt, mayonnaise, olive oil, American yellow mustard, garlic powder, paprika, and salt together in a bowl. This sauce is creamy and tangy with just the right hint of spice. Set it aside to let all those flavors mingle—it becomes more vibrant the longer it rests while you prep your kebabs.

Step 2: Prepare the Kofta Mixture

In a larger bowl, combine the lamb mince with crushed garlic, paprika, mustard powder, dried oregano, curry powder, salt, and black pepper. Your hands are the best tool here—mix thoroughly to ensure every morsel of meat is beautifully seasoned. This is when the magic happens, as the spices infuse the meat, promising juicy, flavor-packed koftas.

Step 3: Shape and Skewer the Koftas

Divide the mixture into eight equal parts and shape each into a slender log about 13cm (5 inches) long. If you have skewers, thread the koftas onto them and flatten lightly to roughly half a centimeter thick. This step ensures even cooking and a perfect balance between juicy interior and tasty browned edges.

Step 4: Cook the Kofta Kebabs

Heat olive oil in a large non-stick pan over medium-high heat. Cook four koftas at a time, searing each side for about 2 minutes until a golden crust forms, then turn briefly on the short edges for color and a bit of caramelization. If they’re browning too quickly, lower the heat. Transfer cooked koftas to a plate and loosely cover with foil to keep warm before cooking the rest.

How to Serve Greek Kofta Kebabs Recipe

This image shows a pita sandwich with three clear layers inside. The bottom layer is a flat pita bread, light tan with grill marks. On top of it, there are sliced red tomatoes and thin slices of red onion with a creamy tan sauce drizzled over them. The top layer has two dark brown grilled sausages with a slightly shiny and crisp surface, resting on some green lettuce leaves and drizzled with the same creamy tan sauce. The sandwich is set on a white plate with fresh green lettuce in the background and sliced red tomatoes on the right side. The whole scene is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Freshness is key for serving. Pile a bed of crisp iceberg lettuce or your preferred greens right inside warm pita or flatbread, then add juicy tomato slices and a scattering of finely sliced red onions. These elements bring brightness and crunch that balance beautifully with the rich kebabs.

Side Dishes

Greek Kofta Kebabs Recipe shines with simple sides that enhance its flavors. A Greek salad with cucumbers, olives, and feta cheese or even a light tabbouleh complements the meal with refreshing herbs and zesty notes. Roasted potatoes or a lemony rice pilaf also make fantastic heartier accompaniments.

Creative Ways to Present

For a fun twist, try serving the koftas de-skewered and stacked in a pita pocket layered generously with your secret sauce and garnishes, folded like a wrap. Alternatively, present the cooked koftas on a platter with the sauce in a small bowl for dipping and all the fresh vegetables arranged around it, inviting guests to build their own bites.

Make Ahead and Storage

Storing Leftovers

If you have any extra koftas or sauce, place them in airtight containers and refrigerate. The kofta kebabs will keep well for up to 3 days, allowing you to enjoy the delightful flavors without additional cooking.

Freezing

You can freeze uncooked kofta logs by arranging them on a tray and once solid, transferring them to a freezer bag. They keep for up to 3 months, so you can pull out just what you need for a quick meal. Make sure to thaw completely before cooking for best results.

Reheating

Reheat leftovers gently in a pan over medium heat or in an oven preheated to 180°C (350°F) to avoid drying out the meat. The secret sauce is best served fresh or at room temperature, so prepare an extra batch or enjoy it cold alongside your warmed kebabs.

FAQs

Can I use beef instead of lamb for the Greek Kofta Kebabs Recipe?

Absolutely! Ground beef works wonderfully and can be used alone or mixed with lamb for a milder flavor. Just be mindful that lamb offers that classic Mediterranean richness, but beef is a perfectly acceptable alternative.

Do I have to use skewers when making the koftas?

Skewers are optional but helpful for shaping and turning the kebabs evenly. If you don’t have skewers, simply shape the koftas into logs with your hands and cook them carefully in the pan, turning gently with a spatula.

What can I substitute if I don’t have American yellow mustard?

If you don’t have the bright yellow American mustard, Dijon or whole grain mustard will add a more pungent flavor, but keep in mind the taste will be a bit different. The yellow mustard’s tangy sweetness complements the sauce uniquely.

Is the mild curry powder necessary in this Greek Kofta Kebabs Recipe?

While it’s a secret addition that brings warmth and depth, you can omit it if you prefer a more traditional flavor profile. However, the curry powder adds a subtle earthiness that makes these koftas uniquely delicious.

Can I grill the kofta kebabs instead of cooking in a pan?

Definitely! Grilling is a fantastic option that lends a smoky char to the kebabs. Just be sure to oil the grill grates and cook over medium heat for even cooking, turning to avoid burning.

Final Thoughts

This Greek Kofta Kebabs Recipe is one of those dishes that feels like a warm hug – hearty, full of vibrant flavors, and incredibly satisfying. It’s easy to prepare but makes every meal feel special, whether you’re feeding family or entertaining friends. I promise, once you make it, these kebabs will become one of your go-to recipes for a quick, delicious, and utterly enjoyable dinner. So why not dive into this Greek delight today and savor the magic of kofta kebabs in your own kitchen?

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