Ingredients
Kofta kebab:
- 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
For cooking:
- 1 tbsp olive oil
- 8 skewers (optional, 18cm/7.5″ recommended)
Secret Sauce:
- 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)
For serving:
- 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)
Instructions
- Make the sauce: In a bowl, thoroughly mix the Greek yogurt, mayonnaise, extra virgin olive oil, American yellow mustard, garlic powder, paprika, and salt. Set aside to let the flavors meld while you prepare the kofta kebabs.
- Prepare the kofta mixture: In a large bowl, combine the lamb mince with crushed garlic, paprika, mustard powder, dried oregano, curry powder, salt, and black pepper. Mix well using your hands until all spices are evenly incorporated.
- Shape and skewer: Divide the mixture into 8 equal portions. Shape each portion into a log approximately 13cm (5 inches) long and 1.25cm (0.5 inch) thick. Thread each log onto a skewer and gently flatten slightly to maintain the thickness.
- Cook the koftas: Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Arrange half of the koftas in the pan and cook for about 2 minutes on each long side until golden brown. Then cook for about 30 seconds on each short edge to add color. If they start to brown too quickly, reduce the heat to prevent burning. Remove cooked koftas and cover loosely with foil to keep warm. Repeat with the remaining koftas, scraping out any burnt bits from the pan as needed. No extra oil should be necessary.
- Assemble and serve: On serving plates, pile sliced lettuce, tomato, and red onion. Place the secret sauce in a small bowl for dipping. Warm the pita breads, then smear some sauce inside each pita. Add lettuce and 1 or 2 koftas (removed from skewers), tuck tomato slices alongside, and sprinkle with onion. Fold and enjoy your delicious Greek Kofta Kebabs!
Notes
- Note 1: You can substitute lamb mince with beef mince or a 50/50 mix of beef and lamb for different flavor profiles.
- Note 2: The mild curry powder is a secret ingredient that adds a subtle depth to the kofta without spiciness.
- Note 3: The secret sauce combines creamy yogurt and mayonnaise with mustard and spices for a tangy, flavorful complement to the koftas.
- Note 4: Warm pita bread before serving for softness and easier folding; either pockets or flatbreads work well.
- Note 5: Flattening koftas ensures they cook evenly and quickly in the pan, creating an appealing texture and color.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Mains
- Method: Frying
- Cuisine: Greek
