Description
This Greek Kofta Kebabs recipe offers a flavorful twist with a secret curry powder spice blend from a popular Melbourne souvlaki shop. Made with lamb mince and a complementary secret sauce, these kebabs are perfect for a tantalizing main course served with warm pita bread and fresh veggies.
Ingredients
Scale
Kofta kebab:
- 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
For cooking:
- 1 tbsp olive oil
- 8 skewers (optional, about 18 cm / 7.5")
Secret Sauce:
- 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
Serving:
- 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)
Instructions
- Make the sauce: In a bowl, whisk together the plain 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 preparing the kofta kebabs.
- Prepare the koftas: In a large bowl, combine the lamb mince, crushed garlic, paprika, mustard powder, dried oregano, curry powder, salt, and black pepper. Mix thoroughly with your hands until the spices are evenly distributed. Divide the mixture into 8 equal portions and shape each into 13 cm (5 inches) long logs. Thread each log onto a skewer, then gently flatten to about 1.25 cm (0.5 inches) thick to increase surface area for cooking.
- Cook the koftas: Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Place half of the koftas in the pan and cook for 2 minutes on each long side until golden brown. Then, cook about 30 seconds on each short edge to add color. Adjust heat if they brown too quickly. Transfer cooked koftas to a plate and loosely cover with foil to keep warm. Repeat with the remaining koftas, scraping out any burnt bits from the pan beforehand if necessary.
- Warm the pita bread: Lightly sprinkle or brush each pita bread with water on both sides. Stack them and cover with a damp paper towel. Microwave for 1 minute or until the pita are hot and pliable. Alternatively, warm in an oven covered with foil.
- Assemble and serve: On each serving plate, arrange the lettuce, tomato slices, and red onion. Place the secret sauce in a small bowl. To assemble, spread some secret sauce down the center of a warm pita bread, add lettuce and 1 or 2 koftas (removed from skewers), tuck tomato along the side, sprinkle onion on top, then fold and enjoy immediately.
Notes
- Lamb mince is preferred for its strong flavor matched to the spice blend, but beef or a 50/50 mix also works well. The spice mix may be too strong for chicken, pork, or turkey.
- Use mild curry powder for subtle warmth without curry flavor. Hot curry powder can be substituted for extra spice.
- The secret sauce is a close copy of Kalimera Souvlaki Art's signature sauce and can be used as a dip for chips or veggie sticks.
- For pita bread, warm thoroughly to prevent breakage. Sprinkling water and microwaving with wet paper towels works well. Thin flatbreads or Lebanese bread are great alternatives.
- Flattening koftas slightly helps them cook faster, develops more golden crust, and increases flavor.
- Leftover cooked koftas keep well for 3 to 4 days in the fridge. The sauce will keep for at least a week.
- Uncooked shaped koftas can be refrigerated for up to 2 days or frozen and thawed before cooking.
Nutrition
- Serving Size: 1 serving (approx. 2 koftas with sauce, vegetables, without pita bread)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 32 g
- Saturated Fat: 9 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 85 mg
