If you are craving a dish that feels like a warm hug from the Mediterranean, then the Greek Lamb Kofta Kebabs with Yogurt-Mustard Sauce Recipe is exactly what you need. Imagine juicy, spiced lamb kebabs grilled to perfection, paired with a creamy, tangy yogurt-mustard sauce that elevates every bite. This recipe combines simple yet flavorful ingredients to create a meal that’s not only delicious but also fun to make and share with friends or family. It’s a beautiful balance of herbs, spices, and fresh accompaniments that makes it a standout for any dinner table.
Ingredients You’ll Need
Getting these ingredients together is straightforward, but each one plays a crucial role to build the iconic flavors and textures that make this dish shine. The combination of spices, lamb, and fresh produce perfectly harmonizes to deliver a sensational experience.
- Lamb mince (500g/1 lb): The foundation of your kofta, providing rich and tender meat flavor.
- Garlic cloves (3 large, crushed): Adds pungency and warmth for authentic taste.
- Paprika (2 tsp): Offers a mild sweetness and vibrant color to the spice mix.
- Mustard powder (2 tsp): Gives a subtle kick and complexity.
- Dried oregano (4 1/2 tsp): The hallmark herb that brings a classic Greek aroma.
- Curry powder (1 1/2 tsp): Not spicy, but adds an unexpected depth (the secret ingredient!).
- Cooking salt / kosher salt (3/4 tsp): Enhances all the natural flavors perfectly.
- Black pepper (1/4 tsp): Adds just a hint of heat and earthiness.
- Olive oil (1 tbsp): Key for cooking and adding a lovely Mediterranean touch.
- Skewers (8, optional): Great for shaping and grilling your kebabs evenly.
- Plain yogurt (3/4 cup, preferably Greek, full-fat): Creates a creamy base for the sauce.
- Mayonnaise (2 tbsp, whole-egg preferred): Adds richness and smooth texture to the sauce.
- Extra virgin olive oil (2 tbsp): Brings a fruity richness to the yogurt sauce.
- American yellow mustard (1 tbsp): The bright yellow kind that gives a tangy punch.
- Garlic powder (1 1/2 tsp): Boosts the garlicky notes in the sauce without overpowering.
- Paprika (1 1/2 tsp): Sweet paprika in the sauce echoes the spices in the kebabs.
- Cooking salt / kosher salt (1/2 tsp): Balances the sauce flavors beautifully.
- Greek pita bread (4, warmed): Ideal for wrapping your kebabs and adding soft, comforting layers.
- Tomatoes (2, halved and sliced): Fresh, juicy slices that brighten each bite.
- Red onion (1/2, finely sliced or chopped): Adds crunch and a sharp contrast to the rich meat.
- Iceberg lettuce (or other leafy greens): Provides crisp texture and freshness.
How to Make Greek Lamb Kofta Kebabs with Yogurt-Mustard Sauce Recipe
Step 1: Prepare the Yogurt-Mustard Sauce
Start by mixing all the sauce ingredients in a bowl: the plain Greek yogurt, mayonnaise, extra virgin olive oil, American yellow mustard, garlic powder, paprika, and salt. Give it a good stir so everything comes together beautifully. Letting the sauce sit while you prepare and cook the kofta gives the flavors time to meld and develop that irresistible tangy and creamy goodness.
Step 2: Mix and Shape the Kofta Kebabs
In a large bowl, combine the lamb mince with garlic, paprika, mustard powder, oregano, curry powder, salt, and black pepper. Use your hands to mix everything thoroughly—this is the moment when your dish really starts to come alive with its signature spices. Divide the mixture into eight equal portions and shape each into a log about 13cm (5 inches) long. If you’re using skewers, thread the meat logs onto them and gently flatten to about half a centimeter thick for even cooking and great texture.
Step 3: Cook the Kofta Kebabs
Heat the olive oil in a large, non-stick frying pan over medium-high heat. Place half of the koftas in the pan, cooking for around 2 minutes on each side until they develop a beautiful golden crust. Don’t forget to brown the short edges for a lovely caramelized finish. Keep a careful eye so they don’t brown too quickly and burn. Transfer cooked koftas to a plate and cover loosely with foil to retain their warmth while you cook the rest in the same way. This method keeps the flavors intact and textures tender and juicy.
Step 4: Assemble and Serve
Lay out your fresh lettuce, tomato slices, and chopped onion alongside a bowl of the yogurt-mustard sauce. Take a warm pita bread, spread a generous dollop of sauce down the middle, then layer in some crisp lettuce leaves and 1 or 2 kofta pieces (removed from the skewer). Nestle the tomato slices and sprinkle with onion. Fold it all up and get ready to enjoy a bite bursting with classic Greek flavors and textures!
How to Serve Greek Lamb Kofta Kebabs with Yogurt-Mustard Sauce Recipe
Garnishes
Fresh herbs such as chopped parsley or mint can add a wonderful brightness and a pop of green to perfectly complement the spices in your kofta kebabs. A light sprinkle of sumac or a few lemon wedges on the side can also lift the flavors beautifully and add a zesty punch.
Side Dishes
Serve these juicy kebabs alongside a Greek salad with cucumbers, olives, and feta cheese, or perhaps some fluffy couscous or fragrant pilaf to enhance the meal. Roasted vegetables or grilled flatbreads with a dash of olive oil make perfect companions, creating a balanced and colorful platter.
Creative Ways to Present
For a fun twist, try serving the kofta kebabs as part of a mezze platter with hummus, tzatziki, and pickled vegetables, allowing everyone to customize their perfect bite. Alternatively, pile the kebabs on a bed of rice topped with fresh herbs and sauce drizzled artistically, turning your meal into an impressive, restaurant-style feast.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover kofta or sauce, store them separately in airtight containers in the refrigerator. The kofta holds its flavor well for up to 3 days, and keeping the sauce chilled maintains its creamy texture and tang.
Freezing
Kofta kebabs freeze wonderfully before or after cooking. Place the shaped koftas on a baking tray lined with parchment paper, freeze until solid, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge before cooking or reheating to retain that fresh flavor.
Reheating
For the best texture, reheat koftas gently in a pan over medium heat or in a low oven until warmed through without drying them out. The sauce is best served chilled or at room temperature, so give it a quick stir and enjoy!
FAQs
Can I use beef instead of lamb for the kofta?
Absolutely! Using beef or a mix of beef and lamb both work beautifully in this recipe. Each variation will bring a slightly different flavor, but all remain deliciously tender and spiced.
Is the curry powder spicy?
The curry powder used here is mild and not spicy, adding complexity rather than heat. It’s a subtle secret ingredient that wonderfully enhances the savory depth of the kofta.
What if I don’t have skewers?
No worries at all! You can simply shape the kofta logs and cook them in the pan without skewers. Just be gentle when flipping and shaping so they don’t break apart.
Can I make the yogurt-mustard sauce dairy-free?
If you need a dairy-free option, you can substitute the Greek yogurt with a plant-based yogurt alternative and use vegan mayonnaise. The mustard and spices will still give you that fabulous tang and creaminess.
How do I prevent the kofta from falling apart?
Mixing the spices well and shaping the logs firmly helps them hold together. Using your hands to press them onto the skewers or into logs adds structure. Cooking on medium-high heat also sears the outside to seal in the shape and juices.
Final Thoughts
Making the Greek Lamb Kofta Kebabs with Yogurt-Mustard Sauce Recipe is like bringing a little slice of Greece into your kitchen. The blend of spices, the creamy sauce, and the fresh accompaniments come together to create a dish that is comforting and exciting all at once. Whether you’re cooking for a casual dinner or impressing guests, this recipe is a guaranteed crowd-pleaser. Give it a try—you’ll find yourself coming back to it again and again!
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Greek Lamb Kofta Kebabs with Yogurt-Mustard Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Greek
Description
These Greek Kofta Kebabs are flavorful lamb or beef skewers seasoned with paprika, mustard, oregano, and a unique curry powder twist. Pan-fried to a golden perfection and served with a creamy garlic mustard yogurt sauce, fresh tomatoes, red onion, and crisp lettuce inside warm Greek pita bread, this recipe is a quick and delicious Mediterranean-inspired meal perfect for any occasion.
Ingredients
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 (mild, any brand)
- 3/4 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 8 skewers (optional, 18cm/7.5″)
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 (bright yellow mustard)
- 1 1/2 tsp garlic powder
- 1 1/2 tsp paprika (sweet/regular)
- 1/2 tsp cooking salt / kosher salt
To Serve
- 4 Greek pita breads (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 the Greek yogurt, mayonnaise, extra virgin olive oil, American yellow mustard, garlic powder, paprika, and salt. Mix well until smooth and set aside to allow the flavors to meld while you make the kofta kebabs.
- Mix the Kofta: In a large bowl, add the lamb mince, crushed garlic, paprika, mustard powder, dried oregano, curry powder, salt, and black pepper. Use your hands to mix thoroughly until the spices are evenly distributed throughout the meat.
- Shape and Skewer: Divide the meat mixture into 8 equal portions. Shape each portion into a 13cm (5 inch) log. Thread each log onto a skewer and gently flatten them to about 1.25cm (0.5 inch) thickness to ensure even cooking.
- Cook the Kofta: Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Add half of the kofta skewers and cook for 2 minutes on each side until golden brown, then cook about 30 seconds on each short edge to add color. Reduce heat if browning too quickly. Transfer cooked koftas to a plate and loosely cover with foil to keep warm. Repeat with the remaining koftas, adding no additional oil unless necessary. Scrape out any burnt bits from the pan between batches.
- Assemble and Serve: Arrange sliced lettuce, tomato, and red onion on a serving plate and place the prepared sauce in a bowl. To serve, warm the pita breads, smear a generous amount of sauce down the center, top with shredded lettuce and 1 or 2 kofta logs (removed from the skewers), add tomato slices alongside, and sprinkle with red onion. Fold the pita to enclose the fillings and enjoy immediately.
Notes
- Note 1: You can use lamb, beef, or a mixture of both for this recipe according to preference.
- Note 2: The mild curry powder adds a unique flavor without spice; avoid spicy curry powder to keep the balance.
- Note 4: Warm pita breads are essential for soft texture and ease of assembly; heat in an oven or on a pan before serving.
- Note 5: Flattening the kofta on skewers ensures they cook evenly and get a nice sear on the pan.
