Greek Kofta Kebabs Recipe

Get ready to seriously upgrade your homemade grilling repertoire with these irresistible Greek Kofta Kebabs. This is one of those unforgettable recipes that instantly transports you to a sun-drenched Aegean tavern, where platters of aromatic, spice-laced kebabs are meant for piling high with crisp veggies and creamy yogurt sauce. With a mix of bold Mediterranean spices, juicy ground meat, warm pillowy pita, and fresh toppings, Greek Kofta Kebabs deliver a burst of flavor, satisfying texture, and pure joy in every bite. Whether you’re planning a backyard barbecue or a vibrant weeknight dinner, this dish truly shines as a showstopper you’ll crave again and again.

Ingredients You’ll Need

Ingredients You’ll Need

The beauty of Greek Kofta Kebabs is in their simplicity: each ingredient is carefully chosen to lend depth, color, and irresistible flavor. With every component, you’re building a dish that’s more than the sum of its parts.

• 500g/1 lb lamb mince (or beef, or 50/50 beef/lamb): Ground lamb brings classic Mediterranean richness, but beef works beautifully for a milder, hearty profile.
• 3 large garlic cloves: Crushed or grated, garlic infuses the koftas with unbeatable aroma and punch.
• 2 tsp paprika (regular/sweet): Adds earthiness and subtle sweetness—avoid smoked versions for authentic flavor.
• 2 tsp mustard powder: This gentle tang lifts the savoriness of the meat—don’t skip this secret ingredient!
• 4 1/2 tsp dried oregano: The essential Mediterranean herb for that unmistakable Greek note.
• 1 1/2 tsp curry powder (not spicy): The little twist that takes these kebabs to another level of craveable complexity.
• 3/4 tsp cooking salt / kosher salt: A must for seasoning the layers of flavor within the kebabs.
• 1/4 tsp black pepper: Cracked black pepper delivers the right amount of gentle warmth.
• 1 tbsp olive oil: To keep the meat juicy and help develop that gorgeous seared outer crust.
• 8 skewers (18cm/7.5″, optional): For a classic look and easy flipping—metal or soaked wooden both work.
• 3/4 cup plain yogurt (preferably Greek, full-fat): The base for a creamy, tangy sauce that balances the savory kofta.
• 2 tbsp mayonnaise (whole-egg if possible): Adds rich silkiness to the sauce without overpowering it.
• 2 tbsp extra virgin olive oil: Brings fruity depth to the yogurt sauce—always opt for quality EVOO here.
• 1 tbsp American yellow mustard: That signature sunny tang perks up the sauce with bright flavor.
• 1 1/2 tsp garlic powder: Layers of garlicky goodness right in the sauce, playing off the fresh garlic in the meat.
• 1 1/2 tsp paprika (sweet/regular): Boosts color and flavor in the creamy topping—don’t use smoked.
• 1/2 tsp cooking salt / kosher salt: Just enough to make the sauce pop on your palate.
• 4 Greek pita bread (pockets or flatbreads, warmed): Thick, chewy pita is essential for wrapping up every juicy, saucy bite.
• 2 tomatoes, halved and sliced: Adds juiciness and vibrant color—choose ripe, flavorful ones.
• 1/2 red onion, finely sliced or chopped: A sharp, fresh crunch that brightens each mouthful.
• Iceberg lettuce (or other leafy greens), finely sliced: For cool crispness and classic street-food balance.

How to Make Greek Kofta Kebabs

Step 1: Make the Sauce

Start your Greek Kofta Kebabs adventure by mixing up the luscious yogurt sauce. In a medium bowl, whisk together the Greek yogurt, mayonnaise, extra virgin olive oil, American yellow mustard, garlic powder, paprika, and salt until smooth. Set this aside—the flavors will meld and intensify while you focus on the kebabs, giving you a creamy, tangy, herby sauce that brings the whole dish together.

Step 2: Prepare the Kofta Mixture

Next, grab a large mixing bowl and combine your ground lamb (or beef), crushed garlic, paprika, mustard powder, oregano, curry powder, salt, black pepper, and olive oil. Using your hands is best here—squeeze, fold, and mix until everything is thoroughly combined and the spices are evenly distributed. This step is not only satisfying, but it helps you achieve the tender, juicy texture that makes Greek Kofta Kebabs so special.

Step 3: Shape and Skewer the Kebabs

Divide the meat mixture into eight equal portions. Gently roll each portion into a log about 13 centimeters (5 inches) long, then thread it onto a skewer. Flatten each kofta slightly to about half an inch thick—this helps them cook more evenly and gives that irresistible charred exterior. If you’re using wooden skewers, don’t forget to soak them first to prevent burning.

Step 4: Cook the Kofta Kebabs

Heat one tablespoon of oil in a large nonstick pan over medium-high heat. Cook half of the koftas for about two minutes on each side until they develop a gorgeous golden-brown crust, then briefly sear the edges for extra color. Transfer to a plate and tent loosely with foil to keep warm while you finish the next batch. If any stray burnt bits remain in the pan, scrape them out—with this method, you get perfectly cooked Greek Kofta Kebabs every time.

Step 5: Assemble and Serve

To serve, warm your pita bread, then spread a generous swipe of that dreamy sauce down the center. Top with a handful of crisp lettuce, your freshly cooked koftas (removed from the skewers), juicy tomatoes, and a scatter of vibrant red onion. Fold up the pita, let the flavors combine, and take a bite of Greek Kofta Kebabs bliss!

How to Serve Greek Kofta Kebabs

Garnishes

For the finishing touch, don’t be shy with the garnishes. A sprinkle of fresh chopped parsley or mint brings a refreshing hit of green, while extra sumac or a squeeze of lemon can add tempting zest. Tiny crumbles of feta and a drizzle of chili oil turn your Greek Kofta Kebabs into a next-level flavor bomb that’s both colorful and crave-worthy.

Side Dishes

Greek Kofta Kebabs practically beg for a supporting cast. Try serving them with classic sides like herbed rice pilaf, lemony roasted potatoes, or a Greek salad brimming with cucumbers, olives, and feta. If you’re hosting a crowd, lay out bowls of hummus and baba ganoush for dipping—you’ll transform your meal into a true Mediterranean feast.

Creative Ways to Present

There’s no limit to how you can showcase these Greek Kofta Kebabs. For a fun twist, assemble them “build-your-own” style on a platter, letting guests pile their pita with toppings of choice. Slice the koftas and serve over salad bowls for a hearty lunch, or tuck them into lettuce wraps for a low-carb option that’s still big on flavor. However you serve them, expect empty plates and happy faces!

Make Ahead and Storage

Storing Leftovers

To keep any leftover Greek Kofta Kebabs at their best, store the cooked koftas separately from the veggies and sauce in airtight containers in the fridge for up to three days. This keeps everything fresh, and it’s easy to reheat just what you need for a quick lunch or dinner.

Freezing

Greek Kofta Kebabs are actually freezer-friendly! Place the raw shaped koftas on a baking tray, freeze until solid, then transfer to a freezer-safe bag or container for up to two months. You can also freeze cooked koftas—just cool them first—so you’re never far from a satisfying Greek feast.

Reheating

To reheat, simply warm the koftas in a skillet over medium heat or pop them in a 350°F (175°C) oven until heated through—about 10 minutes. If reheating from frozen, let them thaw overnight in the fridge first. The yogurt sauce is best served fresh, but it keeps well for a day or two in the fridge.

FAQs

Can I use beef instead of lamb in Greek Kofta Kebabs?

Absolutely! Beef works just as well, or you can try a 50/50 mix of beef and lamb for a milder but still rich result. The key is to use ground meat with a bit of fat to keep the kebabs juicy and tender.

Do I need to use skewers, or can I shape them differently?

Skewers make them feel extra special and help during cooking, but you can shape the koftas into patties or sausage shapes and cook them directly in the pan if you prefer. Either way, you’ll still capture all the joyful flavor of Greek Kofta Kebabs!

What’s the best way to warm pita bread for serving?

Warming pita is simple—wrap them in foil and pop them in a low oven for a few minutes, or lightly toast them in a dry skillet until soft and pliable. Warm pita transforms your kofta experience, so don’t skip this small but mighty step!

Can I make Greek Kofta Kebabs ahead for a party?

Definitely! Shape the koftas (and even prepare the sauce) up to a day ahead and keep them covered in the fridge. When it’s party time, just cook them off and let guests build their own delicious kebab wraps fresh and hot.

Are there vegetarian options for Greek Kofta Kebabs?

While the classic recipe features meat, you can try a plant-based spin using ground meat substitutes or a mixture of lentils, chickpeas, and aromatic spices. The method is similar, and you’ll still get that fabulous Greek flavor!

Final Thoughts

There’s something incredibly joyful about gathering around a table and sharing homemade Greek Kofta Kebabs—warm, comforting, and bursting with flavor. Whether you’re making them for a family dinner or a festive get-together, don’t be surprised if this recipe becomes a fast favorite. Give it a try and let the unmistakable taste of Greece light up your kitchen!

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