Greek Kofta Kebabs

Name: Greek Kofta Kebabs
Ingredients: 500g/ 1 lb lamb mince (or beef, or 50/50 beef/lamb, Note 1); 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! Note 2); 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 (ie the bright yellow American stuff!); 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 (TIPS - Note 4!); 2 tomatoes (, halved and sliced); 1/2 red onion (, finely sliced or chopped); Iceberg lettuce (, finely sliced (or other leafy greens)

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Total Time

25 minutes

Prep Time

15 minutes

Cook Time

10 minutes

Rating

(16)

Ingredients

4 servings

500g/ 1 lb lamb mince (or beef, or 50/50 beef/lamb, Note 1)
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! Note 2)
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 (ie the bright yellow American stuff!)
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 (TIPS - Note 4!)
2 tomatoes (, halved and sliced)
1/2 red onion (, finely sliced or chopped)
Iceberg lettuce (, finely sliced (or other leafy greens)

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Preparation

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Step 1

Sauce - Mix the ingredients in a bowl and set aside to let the flavours meld while you make the kofta kebabs.

Step 2

Kofta kebabs - Put all the ingredients in a bowl and mix well with your hands until the spices are mixed through. Divide into 8, shape into 13cm/5" logs. Thread onto skewers then flatten slightly to about 1.25cm / 0.5" thick (Note 5).

Step 3

Cook - Heat 1 tbsp oil in a large non stick pan over medium high heat. Cook half the koftas for 2 minutes on each side until golden, then about 30 seconds on each short edge (just for a bit of colour). Reduce the heat if they're browning too fast. Transfer to a serving plate, loosely cover with foil to keep warm. Cook the remaining koftas. (Scrape out loose burnt bits, if any. You shouldn't need extra oil.)

Step 4

Serve and assemble! Pile the lettuce, tomato and onion on the plate and put the sauce in a bowl. To assemble, take a warm pita bread and smear some sauce down the middle. Top with lettuce and 1 or 2 koftas (removed from the skewers), tuck tomato down the side and sprinkle with onion. Fold and EAT!

Step 5

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