Greek Kofta Grill
This is a Greek lamb meatball grill using a special spice mix recipe given to me by the owner of Kalimera Souvlaki Art, a very popular Greek gyro shop in Melbourne, Australia. Simple but unique and perfect!
Greek Kofta Grill
Today’s recipe is the result of looking for something different to make with lamb kofta. And wow it’s good! It’s not an authentic version of Greek kebab meats, but it comes from an authentic Greek source. A gyro shop in Melbourne called Kalimera Souvlaki Art is located in the heart of the Greek community in Oakleigh.
To make a long story short, I wrote a review for Kalimera on Good Food, and I was able to get the owner, Thomas Deliopoulos, to share the gyro pickle recipe with me. . He’s Greek, (😅) and he’s a chef by background.
I didn’t realise it at the time, but Kalimera has a cult following, with the likes of Ben Shewry (one of Australia’s most respected fine dining chefs) and New York Times’ Sam Sifton raving about it.
It also has me craving, and one day his gyros recipe will be here on my website too. Until then, you can find it on Good Food here and today we’re using the the Kalimera secret gryos spice mix to make outrageously delicious lamb kofta kebabs!
Ingredients in Greek Kofta Kebabs
Here’s what are all the stuff you need to make these Greek Kofta Kebabs.
For the kofta kebabs
As noted above, the spice mixer used for the Koftas simply based on the chicken gyros recipe from Kalimera Souvlaki Art, tweaking to make it more associative suitable for lamb which has a stronger flavour than chicken. This is a unique combination with a combination of spices that I would never think of using in a Greek dish. But what is special!
Grilled skewers – Prepare short skewers and place them in a pan on the stove. I use 18 cm / 7 inches. If you plan to cook these, a) I am available to install. and b) soak the skewers in water for 30 minutes before use (to avoid burning).
Lamb Microbes – The spice mix is designed to enhance lamb, which has a stronger flavor than other proteins. And the lamb is ready for the Greek meal! But I also tried it with beef and it was amazing. I find it too strong for chicken, turkey and pork.
Garlic – 3 large cloves. Greeks love garlic – and so do I!
Dried Oregano – Greeks love dried oregano, so we use a lot of it. 4 1/2 tsp, to be exact! The combination of dried oregano and garlic is an infallible classic Greek combination.
Paprika and mustard powder – warming and earthy. I only use paprika (sweet paprika), although smoked paprika is also delicious.
Curry powder – the secret ingredient that adds layers of hot flavor and color to the mix. We only use 1 1/2 tsp, just enough to add a little flavor but not enough to overpower the curry. I use mild but if you want spicy use hot! All types of cypress powder are fine, I use Keens or Clives of India (common stores in Australia).
Salt and pepper – for seasoning.
Kalimera secret sauce
The owner of Kalimera did not reveal the exact recipe of his secret sauce. But he talked about what was inside, and my brother and I made a copy. I have to say, I think it’s very similar! You’ll be scrambling to find something to dive into – vegetable sticks, crackers, chips!
Greek milk or Greek yogurt – pure and unsweetened.
Mayonnaise – Whole fruit is better because it’s easier to taste than whole fruit mayonnaise.
Extra virgin olive oil – adding a bit of extra richness and flavour to the dish.
American yellow mustard – yes, the bright yellow American stuff! Another secret ingredient I would have never thought of and might look out of place in a Greek sauce, but its presence of which is validated knowing that Kalimera uses it. 😃 Totally works here for the flavour and adding warm colour to the sauce ad its richness in taste.
Spices – garlic powder and paprika regular, not smoked or spicy and salt
Bready greek pita bread.
And here’s the pita bread which I used to make those big cosy overstuffed wraps you see in the post:
Greek pita breadsseems to be thicker and breadier than flatbreads which are more pliable that you can make wraps ie you wrap the bread entirely around the filling which are mostly used for commercial eatery. I’m using a brand called Golden Top Bakery (picture above) which is popular with Greek food shops and restaurants across Sydney. The package is labeled “Souvlaki Bread” and is about 6mm / 0.25″ thick. Not to be confused with another product they sell called “Pita Bread”, which is a thin flat bread that is less than 4mm / 1/6″ thick, though. it’s also good to use.
Whatever you use, heat it up! More beautiful For pita bread, it is important that the bread does not break when folded. I have added reheating instructions to the recipe card.
Vegetables
Here’s what I do for vegetables – tomatoes, lettuce and red onion. Traditional options are offered at souvlaki shops in Australia. Although it is common in Greece to serve fresh vegetables and things with hot chips! Carbs are on good carbs.😊 (but to make this food choice good, I will add some vegetables).
How to Make Greek Kofta Kebab
You can skip the skewers to save time. But for the Greek spirit, it’s worth the effort!
1. Cook the sauce first Make the sauce first, allowing the spices to mix while you cook the meat. Just mix the ingredients and place them on the counter.
2. Make the meatballs
It’s best not to overcook the meat and overcook the meatballs – the flavors will eventually seep into the meat.
- Mix all the meatball ingredients by hand in a bowl. Yes, you have to get in and get your hands dirty, there’s no other way! Stir until the spices are evenly distributed. I use a hand held motor, which I find works best.
- Dirty hands are discussed, hard work! 🙂
- Picture – Cut out 8 shapes and press/roll them into 13cm long balls. Thread onto skewers and flatten to a thickness of 1.25cm / 0.5in so that the surface is smooth and it’s easier to cook to a nice golden crust than round slices. It cooks faster and more evenly.
- Cook – Heat oil in a Teflon-lined pan over medium heat or on a BBQ for a more authentic experience. Fry half of the dumplings for about 2 minutes on each side, and cook on the thin edges for about 30 seconds until lightly browned. If it cooks quickly, reduce the heat. Because of the spices, if you control the heat correctly, it will cook a beautiful golden brown color. Otherwise, it will be burned!!
Place the cooked kufta on a plate and cook the second portion. You don’t need more oil because you get the fat from the lamb.
3. Delivery and assembly
To serve – To serve, place the meatballs on a plate, place lettuce, tomato, onion, sauce and warmed bread on side. Let everyone help themselves!
Making Kofte Kebab Topping – This is my topping. A very special recipe! First spread the sauce in the center of the pita bread / pan. Put the salad on top – it will keep the dressing. Then put 2 pieces of meat on top (remove the skewers). Well, I’m greedy, so I’ll use 2. Otherwise, you can use 1.
Put the tomatoes aside, sprinkle with onions, and toss with the sauce. Fold it in half (or fold it into a circle when using a pan). So grab it! It’s really cool 🙂
I love when you set the scene for yourself, so this is going to be in my books. Less work for me! If there are more than 8 people for lunch or dinner, I can say that it is a DIY arrangement, not à la carte. Who has time to feed and serve 8 people? Not me! Gather your food! 😂
Also interesting, this dish cooks well on the grill, perfect for outdoor gatherings in the warmer months. And the smell is amazing when you bake these balls!
Remnants are well protected, so don’t be afraid to be careful and level up. Make a bowl for lunch tomorrow and Greek tacos for dinner the next night. Or cut it into bite-sized pieces and add it to your morning omelette like I do.
Ingredients
Kofta kebab:
▢500g/ 1 lb lamb mince or beef
▢3 large crushed garlic cloves
▢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
For cooking:
▢1 tbsp olive oil
▢8 skewers , optional (I use 18cm/7.5″)
Secret Sauce (Note 3):
▢3/4 cup plain yogurt
▢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 , or flatbreads, warmed
▢2 tomatoes , halved and sliced
▢1/2 red onion , finely sliced or chopped
▢Iceberg lettuce , thinly sliced
Instructions
Sauce – Mix the ingredients in a bowl and set aside to let the flavoursblend and marinade while you make the kofta kebabs.
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).
Cook – Heat 1 tbsp oil in a large non stick pan over medium high heat. Fry half of the koftas for 2 minutes on each side until golden, then fry for 30 seconds on each short side (for color). If it browns too quickly, reduce the heat. Pour onto a plate and cover with paper to keep warm. Cook the remaining meatballs. (Follow the hot spots. You don’t need any more oil.)
Distribute and assemble! Place the lettuce, tomato and onion on a plate and pour the sauce into a bowl. To assemble, take a warm pita bread and spread the sauce in the middle. Top the salad with 1 or 2 meatballs (removed from the skewers), set the tomatoes aside and sprinkle the onions. Break and eat!
Cooking tips:
1. The lamb here is perfect for Greek cuisine, and the spice mix made for lamb is more flavorful than other proteins. But it’s fun to pop! I think the spice mix is a bit strong for chicken, pork and turkey. I will make chicken kuft another time!
2. Card powder – see intro for explanation, here’s the secret! Use brand name powder even from regular stores. I use mild but if you want it spicy use hot!
Third Sauce – A copy of Kalimera’s signature Souvlaki Art sauce! It is used in their gyros and souvlaki, as well as hot chips. The owner didn’t want to give the exact recipe, but gave some hints about what’s in it, and I think it’s pretty close. The color and flavor of the paprika and mustard is what matters here!
4. Bread – 18cm diameter pita, Golden Top brand used widely by the Greek hospitality industry in Sydney. The thick pita should be warmed well so that it does not break when folded, and a sprinkling of water will help. Here’s my method: wet paper towel on a plate, gently fry/spray/spray each pita with water (both sides), stack, and cover with another wet paper towel. Microwave for 1 minute, until the center of the pita is heated through. Use the heat!
The lighter option – thin bread, pita bread, etc. Homemade, store bought (Lebanese bread is good), or tortillas.
5. The shape of the kofta – flat but round makes it easier to cook, cooks faster, you get a big surface that turns golden (= delicious!). Note that they will become thicker and shorter as they cook.
Leftover kufts will keep in the refrigerator for 3 to 4 days. The sauce will keep for at least a week, and you may not use it all. Preparation Ahead – Kufts can be made uncooked and refrigerated for a few days or frozen, thawed and baked if desired.
The only food per portion, kofta, vegetables and sauce (the amount of calories in the bread varies depending on the type).
