These juicy Greek kofta kebabs bring together warm spices, tender lamb, and a creamy tangy sauce that'll have everyone asking for seconds. The secret? A hint of curry powder that adds unexpected depth without any heat, plus a yogurt sauce so good you'll want to drizzle it on everything. I first tried kofta at a tiny Greek restaurant years ago, and I've been tweaking my own version ever since.
If you're looking for more quick dinner wins, try my Garlic Butter Salmon or these crispy Baked Zucchini Fries on the side.
Why You'll Love This Kofta Kebabs
This recipe checks all the boxes. It's quick enough for a weeknight but impressive enough for guests. The kofta kebabs come together in minutes, and the secret sauce takes maybe two. You probably have most of the spices already, and if you don't, they're easy to find.
The curry powder might surprise you, but trust me on this one. It adds warmth without making things spicy, and it plays so well with the oregano and garlic. My friend Alex tried these at a backyard dinner and immediately texted me the next day asking for the Kofta Kebabs. She said her kids, who usually turn their noses up at anything "fancy," devoured them.
And here's the best part: these reheat like a dream, so leftovers actually taste good the next day. Wrap them in warm pita with extra sauce, or slice them over a salad.
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Kofta Kebabs Ingredients
Here's everything for these flavorful kofta kebabs and that sauce.
See Recipe Card Below This Post For Ingredient Quantities
For the Kofta Kebabs
- Lamb mince: Ground lamb gives the koftas their rich, authentic flavor, though you can use beef or a 50/50 blend if you prefer.
- Garlic cloves: Fresh garlic adds sharp, aromatic depth. Crushing or grating it helps distribute the flavor evenly.
- Paprika: Sweet paprika brings mild warmth and a beautiful color without any smokiness.
- Mustard powder: This adds a subtle tang that brightens the meat mixture.
- Dried oregano: The backbone of Greek flavor, oregano gives these koftas their Mediterranean character.
- Curry powder: The secret ingredient that adds warmth and complexity without heat.
- Cooking salt: Balances and enhances all the other flavors.
- Black pepper: Adds a gentle kick and rounds out the spice blend.
For Cooking
- Olive oil: Keeps the koftas from sticking and helps them develop a golden crust.
- Skewers: Optional but helpful for shaping and flipping. If you skip them, the koftas cook just fine.
For the Secret Sauce
- Plain Greek yogurt: Full-fat yogurt creates a creamy, tangy base that clings to everything.
- Mayonnaise: Adds richness and helps the sauce stay smooth and silky.
- Extra virgin olive oil: Brings fruity depth and a luxurious mouthfeel.
- American yellow mustard: The bright tang ties everything together.
- Garlic powder: Adds mellow garlic flavor without the sharpness of fresh.
- Paprika: Echoes the spice in the koftas and adds subtle color.
- Salt: Balances the tang and brings out the other flavors.
For Serving
- Greek pita bread: Soft, warm pita is perfect for wrapping everything up.
- Tomatoes: Fresh, juicy tomato slices add brightness and texture.
- Red onion: A bit of sharp crunch that cuts through the richness.
- Iceberg lettuce: Crisp and refreshing, it adds a cool contrast.
How to Make Kofta Kebabs
These come together faster than you'd think, and the steps are simple enough for any home cook.
Prepare the sauce: In a bowl, mix together the yogurt, mayonnaise, olive oil, mustard, garlic powder, paprika, and salt. Set it aside so the flavors can meld while you work on the koftas.
Prepare the kofta kebabs: In a large bowl, combine the lamb mince, garlic, paprika, mustard powder, oregano, curry powder, salt, and pepper. Mix well with your hands until the spices are evenly distributed throughout the meat. Divide the mixture into 8 portions and shape each one into a 13cm (5") log. Thread the logs onto skewers if using, then flatten them slightly to about 1.25cm (0.5") thick so they cook evenly.
Cook the koftas: Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Cook half of the koftas for 2 minutes on each side until they're golden and crusty, then cook for about 30 seconds on each short edge to get a bit of color all around. If they're browning too fast, reduce the heat slightly. Transfer the cooked koftas to a plate and cover loosely with foil to keep them warm. Repeat with the remaining koftas, scraping out any burnt bits from the pan if needed.
Assemble and serve: On a serving plate, pile the lettuce, tomato, and onion. Serve the sauce in a bowl on the side. To build your wrap, smear some sauce down the middle of a warm pita, add lettuce, and place one or two koftas on top after removing them from the skewers. Top with tomato slices and sprinkle with onion. Fold it up and dig in.
Substitutions and Variations
Meat options: Swap lamb for ground beef, or use a 50/50 mix of beef and lamb for balanced flavor. Ground chicken or turkey works too, though you'll want to add a bit more olive oil to keep them moist.
Spice swaps: If you don't have curry powder, try a pinch of cumin and coriander instead. No mustard powder? Use an extra teaspoon of Dijon mustard in the meat mixture.
Sauce adjustments: Replace the mayo with more Greek yogurt for a lighter version, or use sour cream if that's what you have. A squeeze of lemon juice adds extra brightness.
Serving variations: Skip the pita and serve these over rice or a simple Greek salad. You could also make sliders with small buns and extra sauce.
Equipment For Kofta Kebabs
You don't need anything fancy for this Kofta Kebabs.
- Garlic press or grater: Makes quick work of the garlic cloves.
- Large bowl: For mixing the meat and spices together.
- Skewers: Optional, but they help with shaping and make flipping easier. Flat metal skewers work best.
- Non-stick pan: Essential for getting a good crust without sticking.
- Serving plate: For assembling everything at the table.
Storage and Reheating Tips
Refrigerator: Store cooked koftas in an airtight container for up to 3 days. Keep the sauce separate in its own container for up to 5 days.
Freezer: Freeze uncooked shaped koftas on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Thaw in the fridge overnight before cooking.
Reheating: Warm koftas in a pan over medium heat for a few minutes on each side, or microwave for 30 to 45 seconds. The sauce is best served cold or at room temperature.
Expert Tips
Don't overmix the meat. Mix just until the spices are evenly distributed. Overworking the meat makes the koftas tough.
Flatten slightly for even cooking. The logs should be about half an inch thick so they cook through without burning on the outside.
Use medium-high heat. You want a good sear to develop flavor and color, but not so hot that the outside burns before the inside cooks.
Let the sauce sit. Making the sauce first gives the flavors time to blend and mellow while you prepare the meat.
Keep them warm. Covering cooked koftas loosely with foil while you finish the batch keeps them juicy and warm.
Room temperature meat. Take the lamb out of the fridge 15 minutes before mixing. It'll be easier to work with and cook more evenly.
Serving Suggestions
These kofta kebabs shine when served with fresh, simple sides.
Pile them in warm pita with the yogurt sauce, crisp lettuce, juicy tomatoes, and sharp red onion. Add a handful of crumbled feta for extra richness. Serve alongside Bell Pepper Nachos for a fun Mediterranean spread, or pair them with a simple cucumber salad dressed with lemon and olive oil.
For a heartier meal, serve the koftas over seasoned rice with a drizzle of the secret sauce and a side of roasted vegetables. They're also wonderful sliced and tucked into grain bowls with hummus, olives, and pickled vegetables.
If you're firing up the grill, try my Steak Marinade for another protein option that works beautifully with the same toppings and sauce.
FAQ
How to make homemade kofta kebabs?
Mix ground lamb with garlic, paprika, mustard powder, oregano, curry powder, salt, and pepper. Shape into logs, flatten slightly, and pan-fry in olive oil until golden and cooked through. The key is even spice distribution and not overcooking. My neighbor Hannah tried this method and said it was way easier than she expected.
How to make kofta kebab stick together?
The meat's natural proteins help bind everything when you mix thoroughly with your hands. Don't add breadcrumbs or eggs, just make sure the spices are evenly distributed and shape the logs firmly. Chilling the shaped koftas for 15 minutes before cooking also helps them hold together better.
What is the best sauce for kofta kebabs?
This creamy yogurt sauce with mayo, olive oil, mustard, garlic powder, and paprika is traditional and absolutely delicious. The tangy yogurt balances the rich meat perfectly. You can also try tzatziki or a simple tahini sauce if you prefer something lighter.
What spices go into kofta?
Traditional kofta uses oregano, garlic, paprika, and salt. This Kofta Kebabs adds mustard powder for tang and curry powder for warmth and depth. The curry powder is mild and won't make the koftas spicy, just more complex and flavorful.
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Pairing
These are my favorite dishes to serve with Kofta Kebabs
Kofta Kebabs
Ingredients
Kofta Kebabs:
- 500 g lamb mince or beef or 50/50 beef/lamb blend depending on preference
- 3 large garlic cloves crushed using a garlic press or finely grated
- 2 teaspoon paprika regular/sweet not smoked
- 2 teaspoon mustard powder for tangy flavor
- 4 ½ teaspoon dried oregano for Mediterranean flavor
- 1 ½ teaspoon curry powder mild, not spicy - adds warmth without a curry flavor
- ¾ teaspoon kosher salt or cooking salt
- ¼ teaspoon black pepper for seasoning
- For Cooking:
- 1 tablespoon olive oil for frying koftas
- 8 skewers optional used for shaping and grilling koftas
Secret Sauce:
- ¾ cup plain Greek yogurt full-fat recommended for creaminess
- 2 tablespoon mayonnaise whole-egg variety for richness
- 2 tablespoon extra virgin olive oil adds a smooth texture
- 1 tablespoon American yellow mustard distinct tangy flavor
- 1 ½ teaspoon garlic powder for garlicky depth
- 1 ½ teaspoon paprika sweet regular - for color and flavor
- ½ teaspoon kosher salt for seasoning
For Serving:
- 4 Greek pita breads pockets or flatbreads warmed
- 2 tomatoes halved and sliced
- ½ red onion finely sliced or chopped
- Iceberg lettuce finely sliced or any leafy greens
Instructions
- Combine the yogurt, mayonnaise, olive oil, mustard, garlic powder, paprika, and salt in a bowl. Stir well and set aside to allow the flavors to meld while you prepare the koftas.
- In a large bowl, combine the lamb mince, garlic, paprika, mustard powder, oregano, curry powder, salt, and pepper. Mix everything thoroughly with your hands until the spices are well distributed.
- Divide the kofta mixture into 8 equal portions. Roll each portion into a log shape about 13cm (5 inches) long, then thread them onto skewers. Flatten each kofta slightly to about 1.25cm (0.5 inches) thick for even cooking.
- Heat olive oil in a large non-stick pan over medium-high heat. Cook half of the koftas for 2 minutes on each side until golden brown. Cook the short edges for about 30 seconds each to give them color. Adjust the heat as necessary to prevent burning. Transfer the cooked koftas to a serving plate and cover loosely with foil to keep warm.
- Pile the lettuce, tomato, and onion on a plate. In a bowl, place the secret sauce. To serve, take a warm pita bread and spread some sauce in the center. Add one or two koftas (removing them from the skewers), tuck in the tomato slices, and sprinkle with onion.
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