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
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 (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.
