Name: Greek Lamb Kofta Kebabs with Secret Souvlaki Sauce Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Greek
Ingredients: 500 g lamb mince; 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, 18 cm / 7.5 inch); 3/4 cup plain Greek yogurt (full-fat preferred); 2 tbsp mayonnaise (whole-egg preferred); 2 tbsp extra virgin olive oil; 1 tbsp American yellow mustard; 1 1/2 tsp garlic powder; 1 1/2 tsp paprika (sweet/regular, not smoked or spicy); 1/2 tsp cooking salt / kosher salt; 4 Greek pita breads, warmed (pockets or flatbreads); 2 tomatoes, halved and sliced; 1/2 red onion, finely sliced or chopped; Iceberg lettuce or other leafy greens, finely sliced

If you’re craving a delicious Mediterranean meal that feels both special and totally doable, you’re going to love this Greek Lamb Kofta Kebabs with Secret Souvlaki Sauce Recipe. It’s packed full of warm spices and fresh, vibrant flavors that just hit the spot every time.

Several grilled meat skewers with a rich brown color and char marks are arranged closely together on a white marbled surface. The meat looks juicy with a slightly shiny glaze. Fresh green herb leaves are scattered among the skewers, adding contrast and a fresh touch. Each skewer shows texture from the grilling, with some darker burnt spots. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Greek Lamb Kofta Kebabs with Secret Souvlaki Sauce Recipe
Top Tip
How to Serve Greek Lamb Kofta Kebabs with Secret Souvlaki Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Greek Lamb Kofta Kebabs with Secret Souvlaki Sauce Recipe

Why You'll Love This Recipe

I’ve made these kofta kebabs more times than I can count, and it’s always a hit – with friends, family, and pretty much everyone I share it with. The magic really is in the blend of spices and that creamy, tangy secret sauce that elevates the whole dish.

Unique spice blend: Inspired by a Melbourne souvlaki shop, the mild curry powder adds warmth without overpowering the lamb.
Super flavorful and aromatic: The combination of paprika, oregano, and mustard powder creates a deep, rich flavor.
Secret Souvlaki Sauce: A creamy, tangy sauce that’s perfect for dipping or spreading inside warm pita bread.
Quick and simple: Ready in just 25 minutes from start to finish, perfect for busy weeknights or casual entertaining.

Ingredients & Why They Work

Gathering fresh ingredients is half the fun with this recipe. For the lamb, go for quality mince that’s not too lean—that fat adds essential flavor and juiciness. The spice mix is straightforward but impactful, so make sure your paprika and curry powder are fresh for the best taste. Oh, and don’t skip the secret sauce — it’s the heart and soul of this dish.

Flat lay of fresh lamb mince in a simple white ceramic bowl, three whole garlic cloves with smooth white skins, a small white bowl of bright red sweet paprika powder, a small white bowl of fine yellow mustard powder, a small white bowl of dried green oregano leaves, a small white bowl of golden curry powder, a small white bowl of coarse kosher salt, a small white bowl of freshly ground black pepper, a small white bowl of vibrant green olive oil, a small white bowl of creamy plain Greek yogurt, a small white bowl of smooth whole-egg mayonnaise, a small white bowl of extra virgin olive oil, a small white bowl of bright yellow American mustard, a small white bowl of finely textured garlic powder, four whole uncut ripe red tomatoes halved and quartered, half a fresh red onion cut into thin slices, a neat pile of finely shredded iceberg lettuce, and four warm golden Greek pita breads arranged neatly, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lamb mince: I like using lamb for its rich flavor that pairs perfectly with the spices.
Garlic cloves: Freshly crushed garlic adds pungent aroma and depth.
Paprika: Regular sweet paprika contributes color and a subtle smoky sweetness without overpowering.
Mustard powder: Adds a gentle pungency and complexity to the koftas.
Dried oregano: That classic Mediterranean herb flavor that ties everything together.
Curry powder: The secret ingredient—adds warmth and subtle spice without tasting like curry.
Cooking salt / kosher salt: Essential for balancing and enhancing flavors.
Black pepper: Provides a mild kick and sharpness.
Olive oil: Used for cooking, giving a nice sear and adding healthy fats.
Skewers: Optional but great for that authentic kebab presentation.
Plain Greek yogurt: Creamy, thick foundation for the secret souvlaki sauce.
Mayonnaise: Adds richness and smooth texture to the sauce.
Extra virgin olive oil: For smoothness and that fruity touch in the sauce.
American yellow mustard: The bright, tangy mustard that makes the sauce stand out.
Garlic powder: Boosts the garlic flavor in the sauce without overwhelming.
Sweet paprika: Adds beautiful color and subtle sweetness to the sauce.
Greek pita bread: Soft, warm, and perfect for wrapping all the delicious fillings.
Tomatoes: Fresh and juicy, giving a nice contrast in texture and flavor.
Red onion: Provides crunch and a mild bite.
Iceberg lettuce or leafy greens: For that crisp freshness and to complete the kebab.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about the Greek Lamb Kofta Kebabs with Secret Souvlaki Sauce Recipe is how wonderfully adaptable it is. Feel free to tailor the flavors and serving style to suit your taste, occasion, or dietary needs—it’s all about making it your own!

Variation - Protein Swap: While lamb is ideal for that rich, authentic taste, I’ve had great success trying half lamb, half beef mince for a slightly milder flavor. Just be mindful that the spice blend is designed for robust meats—chicken or pork might feel overwhelmed by the curry powder and oregano, so save those for another day!
Variation - Spice Level: The secret curry powder adds warmth without overt curry flavor. If you like a little heat, try a mild-hot blend or add a pinch of chili flakes into the kofta mix. I personally stick to mild so the herbs and paprika shine through beautifully.
Variation - Serving Style: Instead of pita, you can serve the koftas with a fresh tabbouleh salad, tossed greens, or even roasted vegetables. The secret souvlaki sauce doubles as the perfect dip for veggie sticks or crispy hot chips—trust me, it’s addictive!
Variation - Bread Choices: Greek pita pockets are classic, but if you want to shake things up, Lebanese flatbreads, tortillas, or even gluten-free wraps work well. Just warm them thoroughly with a light spritz of water to keep them pliable and prevent cracking.

Step-by-Step: How I Make Greek Lamb Kofta Kebabs with Secret Souvlaki Sauce Recipe

The image shows five skewers of grilled dark brown meat placed on a soft flatbread with char marks, covered with light beige creamy sauce drizzled on top. The flatbread rests on a white plate. Beside the skewers, there are slices of bright red tomatoes and thin curls of light purple onions, with fresh green herb leaves scattered over the dish. Next to the plate, on a white marbled surface, is a glass bowl filled with more of the creamy sauce. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up the Secret Souvlaki Sauce

Start by combining the Greek yogurt, mayonnaise, extra virgin olive oil, American yellow mustard, garlic powder, paprika, and salt in a bowl. Give it a thorough mix until smooth and creamy. I like to prepare this first so the flavors can mingle while I work on the koftas. Set it aside—this sauce will be the luscious anchor of the whole dish!

Step 2: Create the Kofta Mix Magic

In a large bowl, toss together the lamb mince, crushed garlic, paprika, mustard powder, dried oregano, curry powder, salt, and pepper. Then get your hands in there—mix thoroughly until the spices are evenly distributed throughout the meat. This is where the magic happens, so take your time to combine everything well for a flawless flavor balance.

Step 3: Shape and Skewer Your Koftas

Divide the mixture into 8 equal portions. I find shaping each into a 13 cm (5 inch) long log works perfectly. Thread each log onto an 18 cm (7.5 inch) skewer if you’re using them. Then flatten each kofta slightly to about 1.25 cm (0.5 inch) thick. This step ensures a nice golden crust and quicker, even cooking—plus, they’ll puff up just right once in the pan.

Step 4: Pan-Fry to Perfection

Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Carefully cook half the koftas for 2 minutes on each long side until they develop a beautiful golden crust. Then give each short edge about 30 seconds to add color and seal in those juices. If they’re browning too fast, turn down the heat to avoid burning. Transfer cooked koftas to a plate and loosely tent with foil to keep warm. Repeat with the remaining koftas, scraping out any burnt bits between batches. No extra oil should be needed.

Step 5: Assemble and Enjoy!

Lay out the fresh lettuce, tomato slices, and red onion on a serving platter and place the secret sauce in a small bowl for dipping. Warm your pita breads thoroughly (I recommend a quick microwave with damp paper towels to keep them soft). To build your kebabs, spread a generous smear of the sauce down the center of a warm pita, load on some leafy greens, add 1 or 2 koftas (off the skewers), tuck tomato slices next to them, sprinkle with onion, then fold and savor immediately. It’s a flavor-packed bite you’ll want to make again and again.

Top Tip

Mastering the Greek Lamb Kofta Kebabs with Secret Souvlaki Sauce Recipe is all about balancing flavors and textures. These tips will help you nail the perfect kofta and sauce every time!

Perfect Kofta Shape: I like to flatten the kofta logs to about 1.25 cm (0.5 inch) thickness instead of keeping them cylindrical. It creates more surface area for a gorgeous golden crust and cooks them evenly and faster.
Secret Curry Powder: Using mild curry powder really amps up warmth and depth without overpowering the lamb. I found it works best for subtle complexity rather than a spicy curry punch.
Warming Pita Right: A quick spritz of water, stacking between wet paper towels, then microwaving for about 1 minute keeps the pita bread soft and pliable, preventing any cracking or breakage when folding your kofta wrap.
Oil Management: I learned not to add extra oil after the first tablespoon — the fat in the lamb releases enough as it cooks and helps prevent burning. Just keep an eye on the heat and adjust if browning too quickly.

How to Serve Greek Lamb Kofta Kebabs with Secret Souvlaki Sauce Recipe

The image shows eight raw kebabs on wooden sticks, placed side by side in a straight row on a large, round, white plate with small black speckles. Each kebab is a light brown color, mixed with small pieces of green herbs and bits of white, giving a textured look. The kebabs are evenly shaped, thick, and cylindrical, with the wooden sticks protruding from both ends. The plate sits on a white marbled surface, and the overall lighting is soft and natural, highlighting the fresh texture of the meat mixture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Freshness is key! I recommend crisp iceberg lettuce or your favorite leafy greens to add crunch. Sweet and juicy tomato slices provide bright acidity, while finely sliced red onion gives a pleasant sharpness. Feel free to add a few sprigs of fresh oregano or parsley if you want a fragrant herbaceous note that ties everything together beautifully.

Side Dishes

Serve with simple sides that complement the bold flavors of the kofta and sauce. A Greek salad with cucumber, olives, and feta is a natural pairing. For something heartier, oven-roasted potatoes sprinkled with oregano or a warm lemony rice pilaf makes the meal extra satisfying. Don’t forget to keep extra secret souvlaki sauce handy—it’s fantastic for dunking crispy fries or grilled veggies!

Make Ahead and Storage

Storing Leftovers

Leftover cooked koftas should be stored in an airtight container in the refrigerator and will keep well for 3 to 4 days. The secret sauce also stores nicely and can be kept refrigerated for at least a week—perfect if you like to prep ahead for multiple meals.

Freezing

You can freeze uncooked koftas by shaping them first, then wrapping tightly in plastic wrap or placing in freezer bags. They’ll maintain their flavor and texture for a couple of months. When ready to cook, thaw fully in the refrigerator before frying to ensure even cooking.

Reheating

To reheat cooked koftas, gently warm them in a pan over medium heat for a few minutes until heated through and slightly crisp on the outside. Avoid microwaving as it can make them rubbery. Warm the pita bread separately to keep it soft and ready for assembly.

Frequently Asked Questions:

Can I make this recipe with beef instead of lamb?

Absolutely! While lamb’s strong flavor pairs perfectly with this spice blend, substituting with beef or a 50/50 mix of beef and lamb also works wonderfully. Just avoid switching to chicken or pork, as the spice mix could overpower those milder meats.

What type of curry powder should I use for the secret ingredient?

The recipe calls for mild curry powder to add warmth and depth without a spicy kick. However, if you enjoy heat, feel free to use a hot curry powder to spice things up. Most regular grocery store brands will work great.

How do I prevent the pita bread from breaking when folding?

The key is warming! Lightly sprinkle the pita with water, stack between damp paper towels, and microwave for about 1 minute until very warm. This softens the bread and makes it flexible enough to fold around the kofta without cracking.

Can I prepare the koftas ahead of time?

Yes! You can shape the koftas and store them in the fridge for a couple of days before cooking. Alternatively, freeze them uncooked for longer storage and thaw fully before frying.

Final Thoughts

This Greek Lamb Kofta Kebabs with Secret Souvlaki Sauce Recipe has quickly become one of my favorite go-to meals. The secret curry powder trick and the creamy, tangy sauce bring an irresistible twist that keeps everyone coming back for more. Whether you're cooking for family or friends, this dish feels like a warm hug from the Mediterranean — hearty, full of flavor, and just plain comforting. I hope you enjoy making it as much as I do!