If you’re craving something bold, juicy, and packed with flavor, these Kofta Kebabs are your answer. Made with a fragrant blend of spices, tender minced meat, and a creamy yogurt sauce, this recipe brings authentic Middle Eastern street food right to your table. Whether grilled, pan-fried, or cooked on skewers, every bite bursts with smoky richness and aromatic goodness — the kind that turns an ordinary dinner into something special.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Juicy & Flavorful: Perfectly seasoned with paprika, garlic, and curry powder for an irresistible taste.
- Quick to Prepare: Ready in under 30 minutes from start to finish.
- Versatile: Works with lamb, beef, or a mix of both — ideal for any preference.
- Perfect for Any Occasion: Great for weeknight dinners, BBQs, or family gatherings.
- Restaurant-Quality at Home: Serve with pita, salad, and a tangy yogurt sauce for an authentic touch.
Ingredients Needed
For the Kofta Kebabs
- 500g (1 lb) minced lamb or beef (or a 50/50 mix for best flavor)
- 3 large garlic cloves, finely grated or pressed
- 2 tsp paprika (regular or sweet)
- 2 tsp mustard powder
- 4½ tsp dried oregano
- 1½ tsp mild curry powder (adds a secret layer of flavor!)
- ¾ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp olive oil (for cooking)
- 8 skewers (about 18 cm / 7.5″, optional)
For the Secret Sauce
- ¾ cup plain Greek yogurt (full-fat recommended)
- 2 tbsp whole-egg mayonnaise
- 2 tbsp extra virgin olive oil
- 1 tbsp American yellow mustard
- 1½ tsp garlic powder
- 1½ tsp paprika
- ½ tsp salt
For Serving
- 4 Greek pita breads, warmed
- 2 ripe tomatoes, halved and sliced
- ½ red onion, finely sliced or chopped
- Iceberg lettuce or your favorite greens, shredded
How to Make Kofta Kebabs
Step 1: Prepare the Sauce
In a medium bowl, whisk together the yogurt, mayonnaise, olive oil, mustard, garlic powder, paprika, and salt. Mix until smooth.
👉 Tip: Let the sauce rest while you make the kebabs — this helps the flavors meld beautifully.
Step 2: Mix the Kofta
In a large mixing bowl, combine the minced meat, garlic, paprika, mustard powder, oregano, curry powder, salt, and pepper.
Use your hands to mix gently until everything is evenly distributed — don’t overmix or the meat will turn tough.
Step 3: Shape the Kebabs
Divide the mixture into 8 equal portions. Shape each one into a 13 cm (5-inch) log and thread it onto a skewer. Gently flatten each kebab to about 1.25 cm (½ inch) thick for even cooking.
Step 4: Cook the Koftas
Heat 1 tbsp olive oil in a large non-stick pan over medium-high heat.
Cook half of the kebabs for about 2 minutes on each side until golden brown, then rotate to sear the edges for an extra 30 seconds.
If they brown too quickly, lower the heat slightly. Transfer cooked kebabs to a plate and cover loosely with foil. Repeat with remaining kebabs.
Step 5: Assemble & Serve
Arrange the lettuce, tomato, and onion on a platter. Warm your pita breads and place the yogurt sauce in a small bowl.
To serve, spread some sauce down the center of each pita, add a couple of koftas (off the skewers), and top with veggies.
Fold, wrap, and enjoy every flavorful bite!
Serving and Storage Tips
- Serving: Pair your Kofta Kebabs with hummus, tzatziki, or a fresh cucumber salad. A side of roasted potatoes or rice makes it a hearty meal.
- Storage: Store leftover koftas in an airtight container for up to 3 days in the fridge.
- Reheating: Warm gently in a skillet over medium heat or microwave for 30–45 seconds.
- Freezing: Freeze raw or cooked koftas for up to 2 months. Thaw overnight in the fridge before reheating.
Helpful Notes
- Skewers: If using wooden skewers, soak them in water for 30 minutes before threading to prevent burning.
- Meat Choice: A lamb–beef mix gives the best balance of flavor and tenderness.
- Spice Customization: Adjust paprika or curry levels to your liking — go bold or mild!
- Cooking Method: These kebabs can also be grilled on a BBQ or baked at 200°C (400°F) for 15–18 minutes, flipping halfway.
Kofta Kebabs with Creamy Yogurt Sauce
Ingredients
Method
- Step 1: Prepare the Sauce — In a medium bowl, whisk together yogurt, mayonnaise, olive oil, mustard, garlic powder, paprika, and salt until smooth. Let the sauce rest to allow flavors to meld.
- Step 2: Mix the Kofta — Combine minced meat, garlic, paprika, mustard powder, oregano, curry powder, salt, and pepper in a large bowl. Mix gently by hand until evenly combined.
- Step 3: Shape the Kebabs — Divide the mixture into 8 portions, shape into 13 cm logs, and thread onto skewers. Flatten slightly for even cooking.
- Step 4: Cook the Koftas — Heat olive oil in a non-stick pan over medium-high heat. Cook kebabs for 2 minutes per side until golden brown, searing edges briefly. Adjust heat if browning too fast.
- Step 5: Assemble & Serve — Arrange lettuce, tomato, and onion on a platter. Warm pita breads and spoon sauce down the center. Add kebabs, top with veggies, fold, and enjoy!
Notes
Conclusion
These Kofta Kebabs are everything you want in a quick and flavorful meal — juicy, aromatic, and utterly satisfying. Whether you’re serving them for a summer cookout or a cozy dinner at home, they never fail to impress. Don’t forget the creamy yogurt sauce — it ties everything together beautifully!
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Frequently Asked Questions (FAQ)
Can I use chicken instead of lamb or beef?
Yes! Ground chicken or turkey works well — just add 1 tbsp of olive oil to keep them juicy.
Can I make these without skewers?
Absolutely. Simply shape them into patties or small logs and cook directly on the pan or grill.
Are Kofta Kebabs gluten-free?
Yes, this recipe is naturally gluten-free — just make sure your mustard and spices are certified gluten-free.
Can I bake the kebabs instead of frying?
Yes, bake them at 200°C (400°F) for 15–18 minutes, flipping halfway through for even browning.
How do I prevent the koftas from falling apart?
Mix well until the meat binds, and chill the shaped kebabs for 10–15 minutes before cooking for extra firmness.