Uploaded August 2024 | Updated September 2026, 2 weeks ago
Recipe ⬇️ or PRINT: recipetineats.com/greek-kofta-kebabs
This Greek Kofta kebab features a secret spice mix from a well known Melbourne souvlaki shop called Kalimera Souvlaki Art. The owner shared his chicken gyros recipe with me for a story I did for Good Food Australia. I used the same blend for lamb mince koftas - it's spectacular! The secret ingredient is a hint of curry powder, which adds warmth and depth without a curry taste. Genius!
Served with my version of his Secret Souvlaki Sauce, crafted from clues he gave me. It's so good, I use it to dunk crackers, veggie sticks and hot chips. Enjoy! - Nagi x ❤️
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Greek Kofta Kebabs
Featuring a secret spice blend from a well known Melbourne Souvlaki shop, Kalimera Souvlaki Art! The surprise secret ingredient is a touch of curry powder.
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 (secret ingredient!)
3/4 tsp cooking salt / kosher salt
1/4 tsp black pepper
FOR COOKING:
1 tbsp olive oil
8 skewers (I use 18cm/7.5")
KALIMERA’S SECRET SAUCE - mix:
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 (ie the bright yellow American stuff!)
1 1/2 tsp garlic powder
1 1/2 tsp paprika
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)
1. Mix kebab ingredients, shape into 8 logs, thread onto skewer, flatten slightly. Cook 2 min each side on medium high, then 30 sec on the short edge just to colour. Serve with warmed pita bread, the sauce, lettuce, tomato and onion!
Recipe ⬇️ or PRINT: recipetineats.com/greek-kofta-kebabs
This Greek Kofta kebab features a secret spice mix from a well known Melbourne souvlaki shop called Kalimera Souvlaki Art. The owner shared his chicken gyros recipe with me for a story I did for Good Food Australia. I used the same blend for lamb mince koftas - it's spectacular! The secret ingredient is a hint of curry powder, which adds warmth and depth without a curry taste. Genius!
Served with my version of his Secret Souvlaki Sauce, crafted from clues he gave me. It's so good, I use it to dunk crackers, veggie sticks and hot chips. Enjoy! - Nagi x ❤️
–––––––
Greek Kofta Kebabs
Featuring a secret spice blend from a well known Melbourne Souvlaki shop, Kalimera Souvlaki Art! The surprise secret ingredient is a touch of curry powder.
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 (secret ingredient!)
3/4 tsp cooking salt / kosher salt
1/4 tsp black pepper
FOR COOKING:
1 tbsp olive oil
8 skewers (I use 18cm/7.5")
KALIMERA’S SECRET SAUCE - mix:
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 (ie the bright yellow American stuff!)
1 1/2 tsp garlic powder
1 1/2 tsp paprika
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)
1. Mix kebab ingredients, shape into 8 logs, thread onto skewer, flatten slightly. Cook 2 min each side on medium high, then 30 sec on the short edge just to colour. Serve with warmed pita bread, the sauce, lettuce, tomato and onion!
