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!
Ingredients
Kofta kebab
- 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
For cooking
- 1 tbsp olive oil
- 8 skewers, optional (I use 18cm/7.5")
Secret Sauce
- 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
Serving
- 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)
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
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