Greek Lamb Koftas Kebabs

By RecipeTin Eats · 25 min

Ingredients

Instructions

1. Make the sauce first: mix the yogurt, mayonnaise, extra virgin olive oil, American yellow mustard, garlic powder, paprika and salt in a bowl, then set aside so the flavours blend.
2. In a bowl, mix the lamb, crushed garlic, paprika, mustard powder, oregano, curry powder, salt, black pepper and 1 tbsp olive oil with your hands until the spices are evenly through.
3. Divide the mixture into 8 portions and shape each into a 13 cm (5 inch) log. Thread onto skewers, then flatten slightly to about 1.25 cm (0.5 inch) thick.
4. Heat 1 tbsp oil in a large non-stick pan over medium-high heat. Cook half the koftas for 2 minutes per side until golden, then about 30 seconds on each short end.
5. Reduce the heat if they brown too fast. Move the cooked koftas to a plate and loosely cover with foil to keep warm.
6. Cook the remaining koftas the same way, scraping out any loose burnt bits. No extra oil should be needed.
7. Assemble: spread sauce down the middle of a warm pita, top with lettuce and 1 or 2 koftas removed from the skewers, add tomato along the side and sprinkle with red onion, then fold.

Summarized from RecipeTin Eats's video. Watch it for the details.

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