Greek Lamb Kofta Kebabs with Secret Souvlaki Sauce Recipe

Ingredients

Kofta Kebabs

• 500 g lamb mince
• 3 large garlic cloves, crushed
• 2 tsp paprika (regular, not smoked)
• 2 tsp mustard powder
• 4 1/2 tsp dried oregano
• 1 1/2 tsp curry powder (mild)
• 3/4 tsp cooking salt / kosher salt
• 1/4 tsp black pepper

For Cooking

• 1 tbsp olive oil
• 8 skewers (optional, 18 cm / 7.5″)

Secret Sauce

• 3/4 cup plain Greek yogurt (full-fat preferred)
• 2 tbsp mayonnaise (whole egg preferred)
• 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)
• 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

Instructions

1. In a bowl, mix the plain Greek yogurt, mayonnaise, extra virgin olive oil, American yellow mustard, garlic powder, paprika, and cooking salt. Stir well and set aside to let the flavours meld while preparing the kofta kebabs.
2. Combine lamb mince, crushed garlic, paprika, mustard powder, dried oregano, curry powder, cooking salt, and black pepper in a bowl. Mix thoroughly with your hands until all spices are evenly incorporated.
3. Divide the mixture into 8 portions. Shape each portion into a 13 cm (5 inch) log. Thread each log onto skewers if using, then flatten slightly to about 1.25 cm (0.5 inch) thickness for even cooking and a larger golden-brown surface.
4. Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Cook half the koftas for 2 minutes on each side until golden, then cook the short edges for about 30 seconds each to add color. If they brown too quickly, reduce heat. Transfer to a plate and loosely cover with foil to keep warm. Repeat with the remaining koftas. Scrape out any burnt bits from the pan if needed; no extra oil should be required.
5. Arrange the lettuce, tomato slices, and onion on a serving plate and place the secret souvlaki sauce in a bowl. Warm the pita breads thoroughly. To assemble, smear some sauce down the middle of a warm pita bread, add lettuce and 1 or 2 koftas removed from skewers, tuck tomato slices on the side, sprinkle with onion, then fold and enjoy immediately.

Notes

• Lamb is ideal for this Greek dish as the spice blend complements its strong flavor; beef or a 50/50 beef/lamb mix also works well. The blend is too strong for chicken, pork, or turkey.
• The curry powder is the secret ingredient adding warmth and depth without overt curry flavor. Mild curry powder is recommended but feel free to use hot if a spicier taste is desired.
• The secret sauce is a copycat of Kalimera Souvlaki Art’s signature sauce and doubles as a dip for snacks like hot chips and vegetable sticks.
• For pita bread, warming thoroughly with a moistened paper towel method ensures softness and prevents cracking when folding. Alternatively, use thinner flatbreads, pita pockets, Lebanese bread, or tortillas.
• Flattening koftas slightly allows faster cooking and more flavorful caramelization. They will thicken and shorten as they cook.
• Leftover cooked koftas keep well for 3 to 4 days in the fridge; sauce lasts for at least a week. Uncooked koftas can be shaped and refrigerated for a couple of days or frozen and thawed before cooking.