Greek Kofta Kebabs
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
10 mins
-
Servings
4
-
Calories
508 kcal
-
Course
Main Course
-
Cuisine
Greek
Greek Kofta Kebabs
Description
Greek Kofta Kebabs combine minced lamb or a lamb-beef mix with a spice blend of garlic, paprika, mustard powder, oregano, and a mild curry powder that adds warmth without spiciness. The mixture is formed into slightly flattened logs on skewers, which helps them cook evenly and develop a flavorful crust in a hot pan with olive oil.
The kebabs are cooked just until golden on the outside and cooked through, keeping a tender interior. They are traditionally served with a special Greek-style sauce made of Greek yogurt, mayonnaise, olive oil, yellow mustard, garlic powder, paprika, and salt. This sauce adds creaminess and a slightly smoky tang from the paprika and mustard.
Serving the kebabs with warmed pita bread, lettuce, tomato, and onion creates a fresh, textured wrap for assembling each bite. This combination balances rich meat with creamy sauce and crisp vegetables.
The kofta mixture can be prepared in advance and both the uncooked kebabs and the sauce store well in the refrigerator for several days. The recipe offers flexibility with ground beef or lamb and encourages using a recommended spice blend to achieve the intended flavor befitting Greek tradition.
Ingredients
Kofta kebab:
- 500g/ 1 lb lamb mince (or beef, or 50/50 beef/lamb, Note 1)
- 3 garlic crushed using garlic press or finely grated, large cloves
- 2 tsp paprika (regular/sweet, not smoked)
- 2 tsp mustard powder
- 4 1/2 tsp oregano dried
- 1 1/2 tsp curry powder , not spicy, any brand fine (Kalimera secret ingredient! Note 2)
- 3/4 tsp kosher salt or cooking salt
- 1/4 tsp black pepper
For cooking:
- 1 tbsp olive oil
- 8 skewers , optional (I use 18cm/7.5")
Secret Sauce (Note 3):
- 3/4 cup PLAIN yogurt , preferably Greek (full-fat best)
- 2 tbsp mayonnaise , preferably whole-egg
- 2 tbsp extra virgin olive oil
- 1 tbsp yellow mustard ie the bright yellow American stuff!, American
- 1 1/2 tsp garlic powder
- 1 1/2 tsp paprika (sweet/regular, not smoked or spicy)
- 1/2 tsp kosher salt or cooking salt
Serving:
- 4 Greek pita bread , pockets or flatbreads, warmed (TIPS - Note 4!)
- 2 tomato halved and sliced
- 1/2 red onion , finely sliced or chopped
- iceberg lettuce , finely sliced (or other leafy greens)
Instructions
- Sauce - Mix the ingredients in a bowl and set aside to let the flavours meld while you make the kofta kebabs.
- Kofta kebabs - Put all the ingredients in a bowl and mix well with your hands until the spices are mixed through. Divide into 8, shape into 13cm/5" logs. Thread onto skewers then flatten slightly to about 1.25cm / 0.5" thick (Note 5).
- Cook - Heat 1 tbsp oil in a large non stick pan over medium high heat. Cook half the koftas for 2 minutes on each side until golden, then about 30 seconds on each short edge (just for a bit of colour). Reduce the heat if they're browning too fast. Transfer to a serving plate, loosely cover with foil to keep warm. Cook the remaining koftas. (Scrape out loose burnt bits, if any. You shouldn't need extra oil.)
- Serve and assemble! Pile the lettuce, tomato and onion on the plate and put the sauce in a bowl. To assemble, take a warm pita bread and smear some sauce down the middle. Top with lettuce and 1 or 2 koftas (removed from the skewers), tuck tomato down the side and sprinkle with onion. Fold and EAT!
Notes
- Lamb is preferred for authentic flavor, but beef or a blend of beef and lamb works well.
- The mild curry powder is a subtle addition that complements but does not overpower the meat.
- The mustard and paprika in the sauce are key to replicating the characteristic taste of Kalimera Souvlaki Art's dressing.
- Warm pita bread thoroughly before assembling to prevent tearing; wetting and microwaving with damp towels is effective.
- Shape koftas slightly flattened for faster and more even cooking with a browned exterior.
- Uncooked koftas can be refrigerated for a couple of days or frozen for later use.
- Leftover koftas keep in the fridge for 3-4 days; sauce lasts about a week refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 508 kcal
% Daily Value*
| Calories | 508cal | 25% |
| Carbohydrates | 6g | 2% |
| Protein | 23g | 46% |
| Fat | 44g | 68% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 97mg | 32% |
| Sodium | 726mg | 30% |
| Potassium | 431mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 944IU | 19% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 107mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
