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Delicious grilled kofta kebabs served on warm flatbread, drizzled with a creamy tahini sauce, and garnished with fresh herbs, red onions, and tomatoes.

Kofta Kebabs

A delicious blend of spices and tender lamb koftas served with a flavorful secret sauce and fresh veggies wrapped in warm pita.
5 from 1 vote
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Course: Main
Cuisine: Greek
Keyword: Greek kofta, Greek recipe, Kofta Kebabs, lamb kebabs, souvlaki
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories: 508kcal
Cost: $12

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.

Notes

Serve these tender koftas with warm pita bread, fresh veggies, and a generous drizzle of the secret souvlaki sauce.

Nutrition

Serving: 1Kebab | Calories: 508kcal | Carbohydrates: 6g | Protein: 23g | Fat: 44g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.01g | Cholesterol: 97mg | Sodium: 726mg | Potassium: 431mg | Fiber: 2g | Sugar: 2g | Vitamin A: 944IU | Vitamin C: 0.4mg | Calcium: 107mg | Iron: 4mg