Greek Kofta Kebab is made with minced lamb or beef, seasoned with classic Mediterranean herbs like parsley, mint, and oregano. These kebabs are shaped onto skewers and either grilled or baked until juicy and flavorful. The spices, including cumin and coriander, create a rich, aromatic taste that’s not too overpowering. Served with a cooling yogurt dip, they make for a well-balanced and satisfying meal that can be paired with pita, fresh vegetables, or salad.
Greek Kofta Kebab
Spiced ground meat skewers grilled to perfection, served with tzatziki sauce and pita.
Servings: 4
Calories: 180kcal
Ingredients
- 500 g ground lamb or beef
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh mint chopped
- 1 tsp cumin powder
- 1 tsp ground coriander optional
- 1 tsp dried oregano
- 1 tbsp garlic-infused oil
- Salt and pepper to taste
- 1 egg lightly beaten (optional for binding)
- 1 tbsp olive oil for grilling
- Wooden or metal skewers
Yogurt Dip
- 1 cup plain Greek yogurt
- 1 tbsp fresh parsley chopped
- 1 tsp fresh mint chopped
- 1 tbsp olive oil
- Salt and pepper to taste
- ½ cucumber grated (optional)
Instructions
- In a large bowl, combine the ground lamb or beef, parsley, mint, cumin, coriander (if using), oregano, garlic-infused oil, salt, and pepper. Mix thoroughly but gently.
- Add the beaten egg if the mixture feels too loose (optional).
- Divide the mixture into 8 portions and shape each portion into an oblong shape around a skewer, pressing gently to hold its form.
- Preheat the grill or oven to medium-high heat. Brush the kebabs with olive oil.
- Grill the kebabs for 6-8 minutes, turning occasionally, until browned and cooked through.
- While the kebabs are cooking, prepare the yogurt dip by combining all the dip ingredients in a bowl.
- Serve the kofta kebabs with the yogurt dip on the side. Optional: serve with pita bread or a fresh salad.
Notes
Nutrition: Carbohydrates: 2g; Protein: 18g; Fat: 12g; Saturated fat: 4g; Fiber: 2g; Sodium: 280mg
