Name: Greek Lamb Kofta Kebabs with Secret Sauce Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Greek
Ingredients: 500 g 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, about 18 cm / 7.5"); 3/4 cup plain yogurt (preferably Greek, full-fat); 2 tbsp mayonnaise (preferably whole-egg); 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 (pockets or flatbreads), warmed; 2 tomatoes, halved and sliced; 1/2 red onion, finely sliced or chopped; Iceberg lettuce, finely sliced (or other leafy greens)

If you’re after a vibrant, flavor-packed dinner that feels like a mini getaway to the Mediterranean, you’re going to love this Greek Lamb Kofta Kebabs with Secret Sauce Recipe. It’s got the perfect mix of spices and a hinted curry twist that totally elevates the usual kebab game.

The image shows several grilled meat skewers arranged closely over a metal tray with a slightly worn texture. Each skewer has a charred, caramelized outer layer that glistens with slight oil shine, showing small blackened spots from grilling. The meat is mostly brown with varying darker brown patches and looks juicy. Fresh green herb leaves are scattered on and around the skewers, adding a pop of color. The overall setting rests on a surface with a white marbled texture. 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 Sauce Recipe
Top Tip
How to Serve Greek Lamb Kofta Kebabs with Secret Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Greek Lamb Kofta Kebabs with Secret Sauce Recipe

Why You'll Love This Recipe

I have to admit, I was skeptical about adding curry powder to classic Greek koftas at first. But trust me, this secret spice blend—borrowed from an iconic Melbourne souvlaki spot—adds warmth and depth without shouting “curry.” Paired with the creamy, dreamy secret sauce, it’s an absolute winner every time.

Flavor-packed: The secret curry powder blend adds subtle warmth without overpowering traditional Greek spices.
Versatile and easy: You can make this with lamb, beef, or a mix—whichever you prefer.
Quick to prepare: Ready in just 25 minutes, perfect for weeknights or casual entertaining.
Secret sauce magic: This sauce is creamy, tangy, and a little smoky—ideal not just on kebabs but also as a dip.

Ingredients & Why They Work

Let’s talk ingredients—you don’t need anything fancy, just a handful of staples, but quality counts. Lamb mince is the star here, giving the koftas that rich, hearty base. Don’t skip the mild curry powder; it’s what gives these kebabs their unique secret kick without sounding the curry alarm.

Flat lay of fresh raw lamb mince in a simple white ceramic bowl, three large whole garlic bulbs with unbroken papery skins, a small white bowl of bright red sweet paprika powder, a small white bowl of fine yellow mustard powder, a small white bowl filled with dried oregano leaves, a small white bowl with fine mild curry powder, a small white bowl of coarse kosher salt crystals, a small white bowl of whole black peppercorns, a small white bowl of golden extra virgin olive oil, a small white bowl of creamy Greek yogurt, a small white bowl of whole-egg mayonnaise, a small white bowl of bright yellow American mustard, a small white bowl of fine garlic powder, four fresh whole Greek pita breads stacked, two ripe red tomatoes halved and sliced neatly, half a fresh red onion thinly sliced, and a small pile of vibrant green iceberg lettuce finely shredded, all arranged symmetrically 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: The foundation of our koftas, offering depth and a bold flavor that holds up beautifully against the spice blend.
Garlic cloves: Freshly crushed for pungency and to build layers of flavor.
Paprika: Sweet and mild, not smoked, to give a gentle warmth and a lovely color.
Mustard powder: Adds a subtle zing that cuts through the richness.
Dried oregano: Essential for that classic Greek herbal note.
Curry powder: Our secret ingredient that warms the spices and gives depth without curry’s classic taste.
Cooking salt and black pepper: To season and enhance every other ingredient.
Olive oil: For cooking the koftas to a golden-brown finish.
Skewers (optional): Makes shaping and cooking easier, but you can cook koftas without them too.
Plain yogurt: The creamy base of the secret sauce, preferably full-fat Greek style for richness.
Mayonnaise: Brings creaminess and body to the sauce.
Extra virgin olive oil: Adds smoothness and a fruity punch to the sauce.
American yellow mustard: Provides tang, color, and a slightly sweet bite in the secret sauce.
Garlic powder and paprika: Round out the sauce with gentle heat and smokiness.
Greek pita breads: For serving, warm and pliable to wrap all the goodness inside.
Tomatoes, red onion, and lettuce: Fresh, crisp vegetables to balance the richness and add crunch.

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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 Sauce Recipe is how easy it is to customize to your taste or dietary needs. Whether you prefer a bit more heat, want to swap proteins, or love extra veggies, you can make this dish truly your own!

Variation: I often like to mix lamb mince with some beef mince (roughly 50/50) to balance that rich lamb flavor with a bit of beefy depth. It’s juicy and just as flavorful, plus it’s often more budget-friendly without losing the essence of the dish.
Mild vs. Spicy: The mild curry powder in the spice blend is my go-to for subtle warmth, but if you’re like me and love a bit of a kick, swapping to a hot curry powder or adding a dash of chili powder can transform these kebabs into a spicier treat.
Protein swaps: While lamb reigns supreme here, I’ve tried making these with all beef and although the flavor changes slightly, it still turns out delicious. I wouldn’t recommend chicken or pork though—this particular spice blend is tailored to complement the robust flavor of lamb and beef best.
Serving ideas: Beyond the traditional pita bread, these kebabs are fantastic served with a crunchy salad, rice, or stuffed into flatbreads or wraps. The secret sauce also doubles as a fabulous dip for fries or veggie sticks!

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

A white round flatbread sits on a white marbled surface as the base layer. On top of it, there are six dark brown grilled meat skewers arranged diagonally, each drizzled with a light cream sauce. Around the flatbread, there are fresh green herb leaves scattered for decoration. On the left side of the flatbread, a small pile of sliced red tomatoes and thin purple onion slices create a colorful contrast. In the top left corner of the image, a clear glass bowl with a creamy sauce is partly visible. The whole plate is white, and the scene is brightly lit to show the textures clearly. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk up the Secret Sauce

Start by combining the plain Greek yogurt, mayonnaise, extra virgin olive oil, American yellow mustard, garlic powder, paprika, and salt in a bowl. Whisk these ingredients thoroughly until smooth and creamy. This sauce needs a little resting time so the flavors can mingle, so I usually make it first and set it aside while shaping the koftas. It’s the magic that brings everything together, so don’t rush it!

Step 2: Mix the Kofta Mince with Spices

In a large bowl, place your lamb mince along with the crushed garlic, paprika, mustard powder, dried oregano, curry powder, salt, and black pepper. Using your hands, mix everything together really well—this helps the spices evenly meld into the meat and gives the koftas their signature flavor. The scent is already mouthwatering at this point! Divide the mixture into 8 equal portions and shape each into a 13 cm (5 inch) long log. Then thread each log gently onto a skewer and lightly flatten them to about 1.25 cm (0.5 inch) thick. This flattening step ensures they cook evenly and develop that beautiful golden crust.

Step 3: Sear the Koftas to Golden Perfection

Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Place half the koftas in the pan and cook for 2 minutes on each long side until you see a lovely golden-brown crust forming. Don’t skip cooking the short edges—about 30 seconds each—to add a bit more caramelized color and flavor. If the koftas are browning too quickly, reduce the heat slightly to avoid burning. Transfer the cooked koftas to a plate and cover loosely with foil to keep warm. Repeat this process with the remaining koftas, scraping out any burnt bits from the pan if needed – this keeps the pan clean and the flavors fresh.

Step 4: Warm the Pita Breads Just Right

For the perfect soft and pliable pita, lightly sprinkle or brush water on both sides of each pita bread. Stack them and cover with a damp paper towel to trap moisture. Pop them in the microwave for 1 minute or until warm and flexible—no one likes a brittle pita that cracks when you fold it! Alternatively, you can wrap them in foil and warm them gently in the oven. This simple trick prevents breakage and makes wrapping your kofta kebabs a breeze.

Step 5: Assemble Your Kebabs and Serve

Lay out the finely sliced iceberg lettuce, juicy tomato slices, and red onion on your serving plates alongside a small bowl of the secret sauce. Take a warm pita bread and spread a generous dollop of the secret sauce down the center. Layer some lettuce and 1 or 2 koftas (slipped off their skewers) on top, tuck tomato slices alongside, sprinkle the red onion over everything, then gently fold the pita. Dive right in and enjoy immediately while everything is warm, fresh, and bursting with layers of flavor!

Top Tip

Getting those perfectly golden, flavorful koftas and that luscious secret sauce just right can make all the difference. Here are some handy tips from my own kitchen adventures to help your Greek Lamb Kofta Kebabs with Secret Sauce Recipe shine every time.

Use Mild Curry Powder: I’ve found that using a mild curry powder adds warmth and depth without overpowering the lamb’s natural flavor — this little tweak is the heart of the secret spice blend.
Flatten Your Koftas Slightly: Flattening them to about half an inch thick not only speeds up cooking but gives them more golden, crispy edges, which is where the magic flavor happens.
Warm Pita the Right Way: Sprinkling some water on the pita and microwaving it wrapped in damp paper towels keeps them soft and pliable — so they fold nicely without breaking when stuffed.
Don’t Overcook the Koftas: Keep the heat medium-high but be ready to reduce if they're browning too fast; this keeps them juicy inside and beautifully caramelized on the outside.

How to Serve Greek Lamb Kofta Kebabs with Secret Sauce Recipe

The image shows a round white plate with small black speck dots, placed on a white marbled surface. On the plate, there are eight raw meat skewers neatly lined up side by side. Each skewer consists of a long wooden stick with a cylindrical shaped, pinkish mixture of ground meat and green herbs, giving it a slightly textured look. The skewers are evenly spaced, with the sharpened ends of the sticks pointing upwards. The overall look is clean and organized, highlighting the raw ingredients before cooking. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Freshness is key! The classic combo I love includes finely sliced iceberg lettuce, juicy tomato slices, and crisp red onion. If you want to jazz it up, add some chopped fresh parsley or a few crumbled kalamata olives for that extra Greek flair. A sprinkle of lemon juice over the assembled kebabs can brighten the flavors beautifully.

Side Dishes

Serve these koftas with warm Greek pita breads, as suggested, but don’t stop there! A simple Greek salad with cucumbers, olives, red onion, and feta is perfect alongside. You could also add some grilled vegetables like zucchini or peppers, or even roasted potatoes spiced with oregano. The secret sauce doubles as a fantastic dip, making homemade chips or veggie sticks a great accompaniment.

Make Ahead and Storage

Storing Leftovers

If you have leftover cooked koftas, store them in an airtight container in the fridge. They keep wonderfully for 3 to 4 days, which makes for easy weekday lunches or quick dinners when paired with fresh salad or warmed pita.

Freezing

You can shape the uncooked koftas ahead of time and freeze them on a tray, then transfer to a freezer bag once solid. When you’re ready to cook, thaw them overnight in the fridge and follow the cooking instructions. This is a game changer for busy days!

Reheating

To reheat, gently warm the koftas in a non-stick pan over medium-low heat to retain their juiciness and crisp exterior. Avoid the microwave to keep that lovely texture. Warm your pita bread separately so it’s soft and easy to fold.

Frequently Asked Questions:

Can I use beef instead of lamb for the koftas?

Absolutely! Lamb mince is preferred for its robust flavor that pairs wonderfully with the spice blend, but a 50/50 mix or all beef also works well. Just keep in mind that the spice mix was tailored for lamb’s taste, so beef might be milder but still delicious.

What makes the secret sauce special?

The secret sauce is inspired by Kalimera Souvlaki Art’s signature sauce and balances creamy yogurt, tangy mustard, sweet paprika, and a hint of garlic powder. It’s so flavorful that I often use it as a dip for chips or vegetable sticks beyond the kebabs!

How do I keep pita bread from breaking when folding?

Warming pita bread properly is key. Lightly sprinkle or brush water on each side, stack them, and cover with a damp paper towel, then microwave for about a minute until steamy and soft. This makes them pliable and less prone to cracking.

Can I make the koftas ahead of time?

Yes! You can shape the koftas a day or two before cooking and keep them refrigerated. For longer storage, freeze the uncooked koftas and thaw before cooking. This makes meal prep super convenient.

Final Thoughts

Making these Greek Lamb Kofta Kebabs with Secret Sauce Recipe is like bringing a little piece of Melbourne’s beloved souvlaki magic into your kitchen. The delicate balance of spices, that luscious sauce, and the fresh accompaniments make it a meal you’ll want to return to again and again. I hope you enjoy these as much as I do — fold up your pita, take that first bite, and savor the deliciousness!