Greek Kofta Kebabs

1. Lamb is on point here for a Greek dish, and the spice blend has been tailored for lamb which has a stronger flavour than other proteins. However, it’s also great with beef! Spice mix is a little too strong for chicken, pork and turkey, in my opinion. I’ll do chicken koftas another time!

2. Curry powder – See intro for explanation, it’s the secret ingredient! Use any brand curry powder even from regular grocery stores. I use mild but feel free to use hot if you want it spicy!

3. Sauce – Copycat of Kalimera Souvlaki Art’s signature sauce! It’s used for their gyros and souvlaki as well as a dip for hot chips. The owner was coy about providing the exact recipe but provided clues for what was in it and I think this is pretty close. The colour and flavour from the paprika and mustard are key here!

4. Bread – Pictured pita is 18cm/7″ wide, Golden Top brand which is widely used by the Greek hospitality industry here in Sydney. Thick, bready pita bread needs to be warmed VERY well so they don’t break when folded, and a sprinkle of water helps. Here’s my method: Wet paper towel on plate, brush/spray/sprinkle each pita bread lightly with water (both sides), stack, cover with another wet paper towel. Microwave 1 minute or until middle pitas are hot. Use hot!

Easier option – thinner flatbreads, pita pockets etc. Homemade, store bought (Lebanese bread is great) or even tortillas.

5. Kofta shape – Flattening slightly rather than making them cylindrical makes them a little easier and faster to cook, plus you get a larger surface area that goes golden (= flavour!). Note that they will get fatter and shorter as they cook.

Leftover koftas will keep for 3 – 4 days in the fridge. Sauce will keep for a week at least, you mightn’t use it all.Prep ahead –Uncooked koftas can be shaped and left in the fridge for a couple of days, or even frozen then thawed and cooked on demand.

Nutrition per serving, koftas, veg and sauce only (calories in bread varies so much depending on type).