Greek Kofta Kebabs

This is a Greek lamb kofta kebab made using a special spice blend recipe given to me by the owner of Kalimera Souvlaki Art, a very popular Greek gyros shop in Melbourne, Australia. It’s simple, but unique and really, really good!

• 500g/ 1 lb lamb mince (or beef, or 50/50 beef/lamb)
• 3 large garlic cloves , crushed using garlic press 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, not spicy, any brand fine (Kalimera secret ingredient!)
• 3/4 tsp cooking salt / kosher salt
• 1/4 tsp black pepper

• 1 tbsp olive oil
• 8 skewers, optional (I use 18cm/7.5")

• 3/4 cup plain yogurt , preferably Greek (full-fat best)
• 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 bread , 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)