Description
This Greek Kofta Kebab recipe features a unique spice blend inspired by a famous Melbourne souvlaki shop. Made with lamb mince and a secret curry powder ingredient, these koftas are flavorful and aromatic. Paired with a creamy, tangy secret sauce and served in warm pita bread with fresh veggies, it's a delicious and satisfying meal perfect for a main course.
Ingredients
Scale
Kofta kebab:
- 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
For cooking:
- 1 tbsp olive oil
- 8 skewers (optional, 18 cm / 7.5 inch)
Secret Sauce:
- 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
Serving:
- 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
Instructions
- Make the sauce: In a bowl, combine the Greek yogurt, mayonnaise, extra virgin olive oil, American yellow mustard, garlic powder, paprika, and salt. Mix well and set aside to allow the flavors to meld while you prepare the koftas.
- Prepare the kofta mixture: Place the lamb mince, crushed garlic, paprika, mustard powder, dried oregano, curry powder, salt, and black pepper in a bowl. Use your hands to mix everything thoroughly until the spices are evenly distributed.
- Shape the koftas: Divide the mixture into 8 equal portions. Shape each portion into a 13 cm (5 inch) long log, then thread each onto a skewer. Flatten each kofta to approximately 1.25 cm (0.5 inch) thickness to ensure even cooking and a nice golden crust.
- Cook the koftas: Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Cook half the koftas for 2 minutes on each long side until golden brown, then cook about 30 seconds on each short edge to add color. Reduce heat if browning too quickly. Remove cooked koftas and keep warm covered loosely with foil. Repeat with remaining koftas, scraping out any burnt bits if necessary. No additional oil should be needed.
- Assemble and serve: Arrange lettuce, tomato slices, and red onion on a serving plate and place the secret sauce in a bowl for dipping. Warm the pita breads thoroughly as per instructions. To assemble, spread the secret sauce down the center of a warm pita, add lettuce and 1 or 2 koftas (removed from skewers), tuck tomato slices alongside, sprinkle with onion, then fold and enjoy immediately.
Notes
- Lamb mince is ideal due to its robust flavor and compatibility with the spice blend, but beef or a mix of beef and lamb also work well. Avoid using this spice mix with chicken, pork, or turkey as the flavors might be too strong.
- The secret ingredient, curry powder, adds warmth and depth, but use mild curry powder for subtlety or hot curry powder if you prefer a spicy kick.
- The secret sauce is based on a famous Melbourne souvlaki shop's recipe and doubles great as a dip for vegetable sticks and hot chips.
- For warming pita bread, sprinkle lightly with water, stack between wet paper towels, and microwave for 1 minute or until piping hot to prevent breakage when folding.
- Flattening koftas slightly increases surface area for browning, improving flavor and reducing cooking time. They will puff slightly as they cook.
- Leftover cooked koftas will keep in the refrigerator for 3 to 4 days, and the sauce lasts at least a week. Uncooked koftas can be refrigerated for a couple of days or frozen for later use.
Nutrition
- Serving Size: 1 serving (includes koftas, sauce, veg excluding bread)
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 95 mg
