Experience the mouthwatering flavors of Greece with this quick and easy Spicy Minced Lamb Kofta Kebab recipe. These juicy, aromatic kebabs take just 20 minutes to prepare and deliver a perfect blend of Mediterranean spices in every bite.
At only 224 calories per serving, these grilled koftas offer a protein-rich meal option that’s both satisfying and wholesome.
Whether you’re hosting a summer barbecue or planning a weeknight dinner, these authentic Giaourtlou kebabs will transport your taste buds straight to the streets of Athens.
Main Ingredients for Lamb Kofta Kebab
- Minced Meats: 250g lamb and 250g beef, perfectly balanced for juicy kebabs
- Aromatics: Red onion and garlic, finely chopped for even distribution
- Spice Blend: Oregano, cumin, cinnamon, hot paprika, and allspice create authentic Greek flavors
- Fresh Elements: Parsley and tomato puree for brightness and depth
- Base Necessities: Olive oil, salt, and pepper for proper seasoning
For Serving
- Pita Breads: 4-5 pieces, brushed with olive oil and oregano
- Skewers: 6 wooden or metal ones (soak wooden ones in water)
Step-by-Step Instructions
- Prepare the Mix: Sauté onions and garlic until tender, combine with meats and seasonings
- Season and Rest: Mix thoroughly with hands, cover and refrigerate for 1 hour (overnight for best results)
- Shape: Form 10-12cm log-shaped kebabs around skewers, ensuring even thickness
- Grill Time: Cook on high heat for 8-10 minutes, rotating for even browning
- Serve: Warm pitas in 250C oven for 2-3 minutes before plating
Yogurt Sauce Option (Giaourtlou)
- Sauce Components: Chopped tomatoes, butter, garlic, and Greek yogurt
- Assembly: Layer pita with kebab, tomato sauce, yogurt, and red onions
Key Cooking Techniques
These kebabs shine with a few simple but magical cooking moves! Mix and knead your meat mixture by hand – this gives you the perfect texture. Let the meat rest in the fridge (overnight is amazing, but even an hour helps!). When you’re shaping the kebabs, use gentle pressure to wrap the meat around the skewers. Keep the thickness even for perfect cooking. A hot grill or griddle pan gives you those lovely charred spots and keeps the inside juicy.
Mix It Up: Recipe Variations
Love playing with flavors? You can make these kebabs your own! Try using all lamb or all beef instead of the mix. If you want less heat, skip the cayenne pepper. No fresh parsley? Dried works too – just use 1 teaspoon instead of fresh. For a lighter version, try ground turkey or chicken, but add a tablespoon of olive oil to keep them moist. Missing some spices? The most important ones are cumin and cinnamon – the others are nice but not deal-breakers.
Serving Ideas
These kebabs love company! Go traditional with warm pita bread and yogurt sauce (giaourtlou style), or try these tasty partners:
– Fresh tomato and cucumber salad
– Lemon wedges for squeezing
– Extra yogurt sauce for dipping
– Sliced red onions and fresh herbs
– Rice pilaf or simple green salad
The tomato-yogurt combo is amazing, but even plain with just warm pita bread, these kebabs are a treat!
Storage Tips
Made too many? Lucky you! Keep uncooked kebabs in the fridge for up to 24 hours before cooking. Already cooked? They’ll stay good in an airtight container in the fridge for 3 days. To reheat, wrap them in foil and warm in a 350°F oven for about 10 minutes. You can even freeze the raw meat mixture for up to 3 months – just thaw overnight in the fridge when you’re ready to shape and cook.
Spicy minced Lamb Kofta Kebab (Giaourtlou)
Equipment
- wooden or metal skewers
- griddle pan
- food processor (optional)
Ingredients
For the lamb kofta kebab
- 250 g mince lamb (9 oz.)
- 250 g mince beef (9 oz.)
To serve the kebabs
- 4-5 pita breads
Kofta kebab Giaourtlou
- 500 g strained Greek yogurt (17 oz.)
Instructions
- To prepare this minced lamb kofta kebab recipe, heat a saucepan over medium high heat, add the olive oil, the chopped onion and garlic and sauté, until tender.
- In the meantime, add in a large bowl the minced meat, the spices and the tomato puree. Season well with salt and pepper and mix the mixture well, squeezing the ingredients with your hands (or a food processor).