If you’re craving a dish that bursts with Mediterranean flavors and tender, juicy meat, then the Greek Lamb Kofta Kebabs with Tzatziki Sauce and Pita Wraps Recipe is your next go-to meal. This dish perfectly balances aromatic spices with creamy, tangy tzatziki and soft pita, creating a feast that feels both comforting and exciting. Whether you’re serving it for a casual family dinner or impressing friends at a weekend gathering, these kebabs wrapped in warm pita bread are simply irresistible and incredibly satisfying.
Ingredients You’ll Need
This Greek Lamb Kofta Kebabs with Tzatziki Sauce and Pita Wraps Recipe calls for a straightforward list of ingredients that are easy to find but each plays an essential role in packing the dish with authentic flavor and texture. From the fragrant spices in the lamb to the fresh, creamy sauce and crisp veggies, every component contributes to the mouthwatering experience.
- 500g/1 lb lamb mince: The rich, gamey flavor of lamb is traditional here, delivering juicy meatiness to the kebabs.
- 3 large garlic cloves: Crushed or finely grated to infuse the meat with a fragrant, savory base.
- 2 tsp paprika: Adds a mild sweetness and smoky undertone to the spices in the kofta mixture.
- 2 tsp mustard powder: Brings a subtle tang and depth, complementing the lamb beautifully.
- 4 1/2 tsp dried oregano: Classic Mediterranean herb that brightens the flavor and adds earthiness.
- 1 1/2 tsp curry powder: Not spicy, but warming—this is a little secret ingredient that gives the kebabs a unique twist.
- 3/4 tsp kosher salt: Helps season the meat and balance all the spices perfectly.
- 1/4 tsp black pepper: For just the right kick to complement the garlic and herbs.
- 1 tbsp olive oil: Used to cook the kebabs for that lovely golden exterior without drying them out.
- 8 wooden or metal skewers: Optional but handy for shaping and grilling the koftas evenly.
- 3/4 cup plain Greek yogurt: Full-fat preferred, essential for the creamy tzatziki sauce.
- 2 tbsp mayonnaise: Adds richness and smooth texture to the sauce.
- 2 tbsp extra virgin olive oil: Enhances the sauce with fruity, fresh notes.
- 1 tbsp American yellow mustard: This bright and tangy mustard is a must-have for the tzatziki’s signature flavor.
- 1 1/2 tsp garlic powder: Boosts the garlicky kick in the sauce without overpowering.
- 1 1/2 tsp paprika: Sweet paprika for a subtle smoky hint right in the sauce.
- 1/2 tsp kosher salt: To season the tzatziki perfectly.
- 4 Greek pita breads: Warmed and pocket or flatbread style, essential to wrap everything up.
- 2 tomatoes: Halved and thinly sliced to add freshness and juiciness.
- 1/2 red onion: Finely sliced for a crisp, slightly sharp contrast.
- Iceberg lettuce or leafy greens: Adds crunch and a cool balance to the warm kebabs.
How to Make Greek Lamb Kofta Kebabs with Tzatziki Sauce and Pita Wraps Recipe
Step 1: Prepare the Tzatziki Sauce
Start by mixing plain Greek yogurt, mayonnaise, extra virgin olive oil, American yellow mustard, garlic powder, paprika, and salt together in a bowl. This sauce is the creamy, tangy heart of the dish. Letting it rest allows the flavors to meld and intensify while you make the koftas, giving you that perfect balance of cool and spicy when it comes time to serve.
Step 2: Mix and Shape the Kofta Kebabs
In a large bowl, combine the lamb mince with crushed garlic, paprika, mustard powder, oregano, curry powder, salt, and pepper. Using your hands, mix everything thoroughly until the spices are evenly distributed—this is where the magic starts to happen. Then divide the mix into eight equal portions and shape each into a 13cm (5 inch) long log. Thread these onto skewers if you like, and gently flatten each one to about 1.25cm (half an inch) thick. This shape ensures even cooking and allows the meat to retain its juicy texture.
Step 3: Cook the Kofta Kebabs
Heat olive oil in a large non-stick pan over medium-high heat. Place half of the kebabs in the pan and cook for 2 minutes on each long side, then about 30 seconds on each short edge to get a beautiful golden color all around. If they start browning too fast, lower the heat to prevent drying out. Transfer the cooked koftas to a warm plate and cover loosely with foil to keep them hot. Repeat the process with the remaining kebabs. Cooking the koftas this way locks in the juices while giving them a delicious, slightly crisp exterior.
Step 4: Assemble the Pita Wraps
Lay out the warmed pita breads on your serving plates. Spread a generous smear of the tzatziki sauce down the center of each pita, then pile on fresh lettuce, tomato slices, and a couple of koftas removed from the skewers. Sprinkle chopped red onion on top for that zesty crunch, fold the pita snugly, and you’re ready to dive in. The combination of warm spiced meat, cool sauce, crisp veggies, and soft pita is simply heavenly.
How to Serve Greek Lamb Kofta Kebabs with Tzatziki Sauce and Pita Wraps Recipe
Garnishes
To jazz up your Greek Lamb Kofta Kebabs with Tzatziki Sauce and Pita Wraps Recipe, fresh herbs like chopped parsley or mint add a vibrant pop of color and an extra layer of Mediterranean flavor. A sprinkle of sumac or a squeeze of fresh lemon juice over the assembled kebabs can brighten every bite, lending freshness and a delicate tang that complements the rich lamb.
Side Dishes
This recipe pairs beautifully with simple, Mediterranean-inspired sides. Think a crisp Greek salad with cucumbers, olives, and feta, or roasted vegetables like peppers and zucchini dusted with herbs. For something heartier, fluffy couscous or fragrant pilaf rice works wonderfully to round out the meal and soak up that luscious tzatziki sauce.
Creative Ways to Present
If you’re entertaining, consider serving these kebabs deconstructed as a mezze platter. Arrange plated kofta logs alongside bowls of tzatziki, piles of toasted pita triangles, and colorful vegetable crudités. This way, everyone can build their own wraps, making the meal interactive and even more enjoyable. Alternatively, turn the kebabs into a Greek-style burger by placing them on toasted buns with extra sauce and salad greens for a fun twist.
Make Ahead and Storage
Storing Leftovers
Leftover kofta kebabs and sauce can be tucked away in airtight containers in the refrigerator for up to three days. Keep the pita separate to prevent it from becoming soggy. When stored properly, the flavors deepen overnight, making them even tastier the next day.
Freezing
You can freeze cooked kofta kebabs by wrapping them tightly in foil or plastic wrap, then placing them in a freezer-safe bag or container. They’ll keep well for up to three months. Defrost overnight in the fridge before reheating to maintain their succulent texture and flavor.
Reheating
To bring your koftas back to life, gently reheat them in a non-stick pan over medium heat with a teaspoon of olive oil, turning occasionally until warmed through. You can also use an oven heated to 160°C (320°F), placing them on a baking tray covered with foil for about 10 minutes. Reheat the tzatziki separately and keep pita warm wrapped in foil or a clean towel to retain softness.
FAQs
Can I substitute beef for lamb in this recipe?
Absolutely! While lamb lends a traditional and distinctive flavor, using beef or a 50/50 mix of beef and lamb works wonderfully well and is a great option if lamb is hard to find or not to your taste.
Is the curry powder really necessary in the Greek Lamb Kofta Kebabs with Tzatziki Sauce and Pita Wraps Recipe?
Yes, it is a secret little twist that adds warmth without heat, creating a unique depth to the flavor. However, if you don’t have it, you can leave it out—your koftas will still be delicious but a little less complex.
Can I grill the kofta kebabs instead of cooking them in a pan?
Definitely! Grilling adds a smoky char and is perfect for summer cookouts. Just be sure to oil the grill grates well and cook over medium-high heat, turning carefully to prevent sticking.
How do I keep the pita bread soft and warm?
Wrap the pita in foil and warm it in a low oven or briefly microwave it covered with a damp paper towel. This retains moisture and prevents drying out so the pita remains tender and easy to fold.
Is it possible to make the tzatziki sauce healthier?
Yes! You can use low-fat Greek yogurt instead of full-fat, and reduce or omit the mayonnaise. The sauce will still be creamy and flavorful, just a bit lighter.
Final Thoughts
There’s something truly special about the Greek Lamb Kofta Kebabs with Tzatziki Sauce and Pita Wraps Recipe—it’s a celebration of bold flavors, fresh ingredients, and culinary tradition that’s also incredibly approachable. Whether you keep it simple or get creative with your sides and presentation, this dish promises to become a cherished favorite in your kitchen. So gather your ingredients, roll up your sleeves, and treat yourself and your loved ones to an unforgettable Mediterranean feast tonight!
