If you are craving a vibrant, flavor-packed meal that feels like a warm embrace from the Mediterranean, you have to try this Greek Lamb Kofta Kebabs with Tzatziki Sauce and Pita Wraps Recipe. It’s a dazzling combination of tender, spiced lamb koftas grilled to perfection, paired perfectly with a refreshing, creamy tzatziki sauce, all wrapped up in warm, fluffy pita bread. This recipe brings together a wonderful blend of herbs, spices, and fresh ingredients that’s not only incredibly delicious but also surprisingly simple to prepare. It’s the kind of dish that instantly transports you to a sunny Greek taverna, and once you try it, you’ll want it in your regular dinner rotation.
Ingredients You’ll Need
The beauty of the Greek Lamb Kofta Kebabs with Tzatziki Sauce and Pita Wraps Recipe lies in its straightforward yet essential ingredients. Each component plays an important role — from aromatic spices to fresh veggies, every single item combines to deliver texture, vibrant color, and irresistible flavor.
- 500g lamb mince: The heart of the kebabs, tender and juicy, or mix with beef for a different twist.
- 3 large garlic cloves: Crushed to infuse fantastic fragrance and depth into the meat.
- 2 tsp paprika: Sweet paprika adds warmth and beautiful color without overpowering.
- 2 tsp mustard powder: Gives a subtle tang and complexity that elevates the kofta.
- 4 1/2 tsp dried oregano: Classic Greek herb that imparts an earthy, aromatic note.
- 1 1/2 tsp curry powder: A mild, special secret ingredient that adds a unique layer of flavor.
- 3/4 tsp salt: Essential for balancing flavors and enhancing natural taste.
- 1/4 tsp black pepper: Adds mild heat and complexity.
- 1 tbsp olive oil: For cooking the kebabs to a perfect golden sear.
- 8 skewers (optional): Ideal for shaping and grilling, but you can go without if needed.
- 3/4 cup plain Greek yogurt: The base for the creamy, cool tzatziki sauce.
- 2 tbsp mayonnaise: Adds richness and smooth texture to the sauce.
- 2 tbsp extra virgin olive oil: Brings fruity flavor to the tzatziki.
- 1 tbsp American yellow mustard: Brightens up the sauce with playful tang.
- 1 1/2 tsp garlic powder: Boosts the garlicky notes in the sauce in a subtle way.
- 1 1/2 tsp paprika: Continues the warmth and ties the flavors together.
- 1/2 tsp salt: Balances the sauce perfectly.
- 4 Greek pita breads: Warmed and fluffy, perfect for wrapping all the delicious fillings.
- 2 tomatoes: Sliced fresh for juiciness and a pop of color.
- 1/2 red onion: Finely sliced for a mild crunch and sharpness.
- Iceberg lettuce: Adds crisp freshness and lightness to the wraps.
How to Make Greek Lamb Kofta Kebabs with Tzatziki Sauce and Pita Wraps Recipe
Step 1: Prepare the Tzatziki Sauce
Start by mixing the Greek yogurt, mayonnaise, extra virgin olive oil, American yellow mustard, garlic powder, paprika, and salt in a bowl. This nourishing blend is where the cool, tangy magic happens. Let it sit while you prepare the kofta — it allows all those beautiful flavors to meld together wonderfully.
Step 2: Make the Lamb Kofta Mixture
In a large bowl, combine the lamb mince with crushed garlic, paprika, mustard powder, dried oregano, curry powder, salt, and black pepper. Use your hands to mix everything thoroughly, making sure the spices are evenly distributed. This step ensures every bite is bursting with flavor and that soft, juicy texture you’re aiming for.
Step 3: Shape the Koftas
Divide the mixture into eight portions and shape each into a log approximately 13 cm (5 inches) long. Thread each kofta gently onto a skewer if you have one, then press them slightly flat to about 1.25 cm (half an inch) thick. This sizing helps them cook evenly and develop that perfect crust.
Step 4: Cook the Kofta Kebabs
Heat one tablespoon of olive oil in a large non-stick pan over medium-high heat. Cook half of the koftas for around two minutes on each side until they’re beautifully golden brown. Don’t forget the short edges; give those a quick 30-second sear to lock in juices. If they brown too quickly, reduce the heat to avoid burning. Keep the cooked koftas warm with a loose foil cover while you cook the rest.
Step 5: Assemble Your Wraps
Warm your pita breads gently, then spread a generous smear of the creamy tzatziki sauce down the center. Layer on iceberg lettuce, one or two kofta kebabs (removed from skewers), juicy tomato slices, and a sprinkle of red onion. Fold carefully and prepare for total flavor bliss.
How to Serve Greek Lamb Kofta Kebabs with Tzatziki Sauce and Pita Wraps Recipe
Garnishes
Fresh herbs like chopped mint or parsley add a bright, refreshing note if you want to elevate your presentation. A light drizzle of extra tzatziki or a sprinkle of sumac powder adds a beautiful finishing touch both visually and flavor-wise.
Side Dishes
You can’t go wrong pairing these kofta wraps with classic Mediterranean sides like a Greek salad, crispy roasted potatoes, or even some smoky grilled vegetables. For a cool contrast, a simple cucumber salad dressed with lemon juice and olive oil is always a winner.
Creative Ways to Present
Feeling adventurous? Serve the kofta without the pita as a platter with plenty of tzatziki and fresh veggies for dipping. Or create mini kofta sliders using small pita or flatbreads for a fun party appetizer. The key to impressing is in the layering of textures and flavors with each bite.
Make Ahead and Storage
Storing Leftovers
If you have any leftover koftas or sauce, pop them in airtight containers and refrigerate for up to three days. Keep the components separate to maintain freshness, especially the tzatziki sauce, which can weep if stored mixed with the meat.
Freezing
You can freeze the shaped, uncooked koftas by placing them on a baking sheet to freeze individually before transferring to a freezer bag. This keeps them from sticking together, and they’ll keep well for up to one month. Remember to thaw them overnight in the fridge before cooking.
Reheating
For the best texture, reheat cooked koftas gently in a skillet over medium heat, turning regularly until warmed through. Avoid microwaving if possible, as it may dry out the meat. Always keep tzatziki sauce chilled until ready to serve to maintain its fresh, cooling quality.
FAQs
Can I use beef instead of lamb for this recipe?
Absolutely! Beef or a mix of beef and lamb work fantastic and will still deliver delicious kofta kebabs. Lamb brings a more authentic flavor, but beef can be a leaner, budget-friendly option without sacrificing taste.
What can I substitute if I don’t have curry powder?
If you don’t have curry powder on hand, a pinch of ground cumin and coriander with a little turmeric will mimic some of that warm, earthy flavor. It’s a subtle layer that gives the kofta its unique flair.
Are the skewers necessary?
Skewers help shape the koftas and make turning easier during cooking, but they are not essential. You can shape the kofta into patties and cook them directly in the pan with great results.
Can the tzatziki sauce be made in advance?
Yes, and in fact, it tastes even better after resting in the fridge for a few hours or overnight. Just give it a good stir before serving to reincorporate any separated liquid.
What’s the best way to warm pita bread?
Warming pita in a dry skillet over medium heat for a minute on each side or wrapping them in foil and heating in a low oven creates soft, pliable bread that’s perfect for wrapping and folding around your koftas.
Final Thoughts
There’s something incredibly satisfying about making and sharing the Greek Lamb Kofta Kebabs with Tzatziki Sauce and Pita Wraps Recipe. It’s a dish filled with bold flavors, inviting textures, and the joy of simple ingredients coming together to create something truly unforgettable. Don’t hesitate—grab the ingredients, roll up your sleeves, and dive into a Greek feast that feels both authentic and like a special treat for your taste buds. You’re going to love it!
