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Minty Greek lamb kofta kebabs with yogurt & tomato sauce feat.

Minty Greek lamb kofta kebabs with yogurt & tomato sauce

Get ready to wow your friends and family with these flavorful minty Greek lamb kofta kebabs which are served with lots of pita bread, thick yogurt, and a fresh tomato sauce.

Course Main Course
Cuisine Greek, Mediterranean
Keyword Greek yogurt, kebab, kofta, lamb, recipe
Prep Time 20 minutes
Cook Time 9 minutes
Resting time 1 hour
Total Time 29 minutes
Servings 7
Calories 299 kcal
Author The Hungry Bites


For the kebabs:

  • 1 pound (450 grams) minced beef
  • 1 pound (450 grams) minced lamb
  • 1 medium onion, grated
  • 1 medium tomato, grated
  • 3 tablespoons olive oil
  • 1 1/4 teaspoons fine salt
  • 1 tablespoon thyme
  • 1 tablespoon sweet paprika
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cinnamon
  • 2 teaspoons sumac
  • 14 spearmint (or mint) leaves, finely chopped
  • Freshly grated black pepper to taste
  • 1 teaspoon cayenne pepper, optional

For the rest:

  • 28 wooden skewers
  • white wine for your hands when shaping the kebabs
  • some extra olive oil for the griddle
  • pita bread, strained Greek yogurt, and fresh tomato sauce for serving


  1. Transfer all the ingredients for the lamb kebabs to a large bowl and knead with your hands for 5 minutes until everything is well mixed and tender. Let the mixture rest in the fridge for at least 1 hour to firm up (you can also leave it overnight).
  2. Wet your hands with some wine, take approximately half a cup of the mixture, and shape it into a cylinder like a sausage. Pierce with 2 skewers and transfer to a large plate. Continue with the rest of the kebabs.
  3. Heat a griddle or a griddle pan over medium/high heat. Lightly brush it with some olive oil and cook the kebabs for about 4minutes each side, or until well browned (cooking time will depend on the temperature of the griddle and the thickness of the kebabs).
  4. Serve with pita bread, strained Greek yogurt and fresh tomato sauce.

Recipe Notes

For the fresh tomato sauce: Finely chop 2 medium tomatoes and 1 medium red onion. Strain the mixure for 5 minutes through a strainer and transfer to a bowl. Mix with 1 teaspoon dried oregano, 1 tablespoon olive oil and a pinch of salt. Serve.