Description
Delicious and flavorful Greek Kofta Kebabs made with minced lamb (or beef), seasoned with a blend of aromatic spices, and served with a creamy yogurt-mayo mustard sauce. Perfectly pan-fried to golden perfection and served with warm Greek pita bread, fresh lettuce, tomatoes, and red onions for an authentic Mediterranean experience.
Ingredients
Scale
Kofta Kebabs
- 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 (not spicy, any brand)
- 3/4 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 8 skewers (optional, about 18cm/7.5″)
Sauce
- 3/4 cup plain yogurt (preferably Greek, full-fat best)
- 2 tbsp mayonnaise (preferably whole-egg)
- 2 tbsp extra virgin olive oil
- 1 tbsp American yellow mustard (bright yellow American style)
- 1 1/2 tsp garlic powder
- 1 1/2 tsp paprika (sweet/regular, not smoked or spicy)
- 1/2 tsp cooking salt / kosher salt
To Serve
- 4 Greek pita bread (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 bowl, combine plain yogurt, mayonnaise, extra virgin olive oil, American yellow mustard, garlic powder, paprika, and salt. Mix thoroughly and set aside to let the flavors meld while preparing the kofta kebabs.
- Mix the Kofta: Place lamb mince, crushed garlic, paprika, mustard powder, dried oregano, curry powder, salt, pepper, and 1 tbsp olive oil into a large bowl. Mix well with your hands ensuring spices are evenly incorporated. Divide the mixture into 8 equal portions and shape each into a 13cm (5″) log.
- Skewer and Flatten: Thread each kofta log onto skewers, then flatten slightly to about 1.25cm (0.5″) thickness for even cooking and better texture.
- Cook the Kofta Kebabs: Heat 1 tbsp olive oil in a large non-stick pan over medium-high heat. Place half of the koftas in the pan, cooking for 2 minutes on each flat side until golden brown. Then cook for an additional 30 seconds on each short edge to add color. Reduce heat if browning too fast. Remove cooked koftas, cover loosely with foil to keep warm. Repeat with remaining koftas. Scrape out any burnt bits from the pan and no extra oil should be needed.
- Assemble and Serve: Arrange sliced lettuce, tomatoes, and red onions on a serving plate with the sauce in a bowl. Warm the pita bread, spread some sauce down the middle, add lettuce and place 1 or 2 koftas (removed from skewers) on top. Tuck sliced tomato alongside, sprinkle with red onion, fold and enjoy!
Notes
- You can use lamb, beef, or a 50/50 mix of both for the mince according to preference.
- The curry powder is a secret ingredient adding unique flavor; use mild, non-spicy curry powder for best results.
- Using full-fat Greek yogurt enhances the creaminess of the sauce.
- Warm the pita breads before assembling to make them soft and pliable.
- Flattening the koftas ensures even cooking and a tender texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Greek
Keywords: Greek kofta kebabs, lamb kofta, Mediterranean kebabs, yogurt sauce, pita bread, easy kofta recipe
