Greek Kofta Kebabs: A Delicious & Authentic Recipe

Pistachio Cake: Prepare to be transported to a realm of pure indulgence with a dessert that’s as visually stunning as it is delicious! Imagine a moist, tender crumb infused with the delicate, nutty flavor of pistachios, topped with a luscious frosting that perfectly complements its earthy sweetness. This isn’t just cake; it’s an experience.

The history of pistachio-flavored desserts stretches back centuries, with pistachios themselves being prized since ancient times. Originating in the Middle East, these vibrant green nuts were considered a delicacy, reserved for royalty and the wealthy. Over time, their unique flavor profile found its way into various culinary creations, eventually leading to the exquisite pistachio cake we know and love today.

But what makes this cake so irresistible? It’s the perfect balance of flavors and textures. The pistachios lend a subtle sweetness and a delightful crunch, while the cake itself is incredibly moist and tender. People adore it for its sophisticated flavor, its beautiful green hue that makes it perfect for special occasions, and its ability to elevate any gathering. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to impress. Get ready to create a masterpiece that will have everyone begging for seconds!

this Recipe

Ingredients:

• For the Kofta:
• 2 lbs ground lamb (or a mix of lamb and beef)
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1 large egg, lightly beaten
• 1/2 cup breadcrumbs (panko or regular)
• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon red pepper flakes (optional, for a little heat)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• For the Tzatziki Sauce:
• 1 cup plain Greek yogurt (full-fat or low-fat)
• 1/2 cucumber, peeled, seeded, and grated
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• 1 tablespoon fresh dill, finely chopped
• Salt and pepper to taste
• For Serving (Optional):
• Pita bread, warmed
• Chopped tomatoes
• Sliced red onion
• Feta cheese, crumbled
• Kalamata olives
• Lemon wedges

Preparing the Kofta Mixture:

1. Sauté the Onion and Garlic: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Remove from heat and let cool slightly. This step is crucial because it mellows out the strong flavors of the onion and garlic, preventing them from overpowering the lamb.
2. Combine the Ingredients: In a large bowl, combine the ground lamb (or lamb and beef mixture), cooled sautéed onion and garlic, chopped parsley, chopped mint, beaten egg, breadcrumbs, cumin, oregano, coriander, cinnamon, red pepper flakes (if using), salt, and pepper.
3. Mix Thoroughly: Use your hands to gently mix all the ingredients together until just combined. Be careful not to overmix, as this can make the kofta tough. The mixture should be evenly distributed, but not overworked. Overmixing develops the gluten in the breadcrumbs and makes the meat dense.
4. Rest the Mixture: Cover the bowl with plastic wrap and refrigerate the kofta mixture for at least 30 minutes, or up to 2 hours. This allows the flavors to meld together and helps the kofta hold its shape during cooking. Chilling the mixture also firms up the fat, preventing the kofta from crumbling.

Forming and Cooking the Kofta:

1. Prepare the Grill or Oven: If grilling, preheat your grill to medium-high heat. If baking, preheat your oven to 400°F (200°C). For grilling, lightly oil the grill grates to prevent sticking. For baking, line a baking sheet with parchment paper.
2. Shape the Kofta: Remove the kofta mixture from the refrigerator. Using your hands, shape the mixture into small, elongated ovals, about 3-4 inches long and 1 inch thick. You can also use skewers if you prefer. If using wooden skewers, soak them in water for at least 30 minutes before threading the kofta to prevent them from burning on the grill. I usually make them without skewers for easier cooking on a pan.
3. Grilling Instructions: Place the kofta on the preheated grill and cook for about 4-5 minutes per side, or until they are cooked through and have a nice char on the outside. The internal temperature should reach 160°F (71°C). Be sure to turn them carefully to avoid breaking them.
4. Baking Instructions: Place the kofta on the prepared baking sheet and bake for 20-25 minutes, or until they are cooked through and lightly browned. Again, the internal temperature should reach 160°F (71°C).
5. Pan-Frying Instructions (Alternative): If you don’t have a grill or oven, you can pan-fry the kofta. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the kofta and cook for about 5-7 minutes per side, or until they are cooked through and browned. Make sure to cook them in batches to avoid overcrowding the pan.
6. Rest the Kofta: Once the kofta are cooked, remove them from the grill, oven, or skillet and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful kofta.

Preparing the Tzatziki Sauce:

1. Prepare the Cucumber: Peel, seed, and grate the cucumber. Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out as much excess liquid as possible. This step is crucial to prevent the tzatziki sauce from becoming watery.
2. Combine the Ingredients: In a medium bowl, combine the Greek yogurt, squeezed grated cucumber, minced garlic, lemon juice, olive oil, and chopped dill.
3. Season to Taste: Season the tzatziki sauce with salt and pepper to taste.
4. Chill the Sauce: Cover the bowl with plastic wrap and refrigerate the tzatziki sauce for at least 30 minutes to allow the flavors to meld together. The longer it chills, the better the flavor will be.

Serving the Greek Kofta Kebabs:

1. Warm the Pita Bread (Optional): If using pita bread, warm it in a dry skillet or microwave until soft and pliable.
2. Assemble the Kebabs (Optional): If you used skewers, you can serve the kofta directly on the skewers. Otherwise, arrange the kofta on a platter.
3. Serve with Tzatziki Sauce: Serve the kofta with a generous dollop of tzatziki sauce.
4. Add Toppings (Optional): Garnish with chopped tomatoes, sliced red onion, crumbled feta cheese, and Kalamata olives. Serve with lemon wedges for squeezing over the kofta.
5. Enjoy! Serve immediately and enjoy your delicious homemade Greek Kofta Kebabs! They’re perfect for a summer barbecue, a quick weeknight dinner, or a flavorful appetizer.

Tips for the Best Kofta:

• Use High-Quality Ground Lamb: The quality of the ground lamb will significantly impact the flavor of the kofta. Look for ground lamb that is fresh and has a good balance of lean meat and fat.
• Don’t Overmix the Mixture: Overmixing the kofta mixture will result in tough kofta. Mix the ingredients just until they are combined.
• Chill the Mixture: Chilling the kofta mixture allows the flavors to meld together and helps the kofta hold its shape during cooking.
• Don’t Overcook the Kofta: Overcooked kofta will be dry and tough. Cook the kofta until they are just cooked through and the internal temperature reaches 160°F (71°C).
• Make Ahead: The kofta mixture can be made ahead of time and stored in the refrigerator for up to 24 hours. The tzatziki sauce can also be made ahead of time and stored in the refrigerator for up to 3 days.
• Spice it Up: Feel free to adjust the spices to your liking. If you like a little more heat, add more red pepper flakes. If you prefer a more savory flavor, add more cumin or coriander.
• Add Vegetables: You can add finely grated vegetables, such as zucchini or carrots, to the kofta mixture for added moisture and nutrients. Be sure to squeeze out any excess liquid from the vegetables before adding them to the mixture.
• Use Different Herbs: Experiment with different herbs, such as oregano, thyme, or rosemary, to create your own unique flavor profile.
• Serve with Different Sides: Kofta can be served with a variety of sides, such as rice, couscous, roasted vegetables, or a simple salad.

Variations:

• Chicken Kofta: Substitute ground chicken for the ground lamb. You may need to add a little more olive oil to the mixture to keep it moist.
• Beef Kofta: Substitute ground beef for the ground lamb. Choose a ground beef that has a good balance of lean

  

  Conclusion:

  So there you have it! These Greek Kofta Kebabs are truly a culinary adventure waiting to happen. I genuinely believe this recipe is a must-try for anyone looking to add a burst of Mediterranean sunshine to their table. The combination of fragrant herbs, savory ground meat, and that tangy yogurt sauce is simply irresistible. It’s a dish that’s both satisfying and surprisingly easy to prepare, making it perfect for a weeknight dinner or a weekend barbecue with friends.

  But what makes these kebabs so special? It’s the perfect balance of flavors and textures. The meat is tender and juicy, infused with the aromatic blend of oregano, mint, and garlic. The grilling process imparts a delightful smoky char that elevates the taste to another level. And that creamy, cooling yogurt sauce? It’s the ideal complement, adding a refreshing counterpoint to the richness of the meat. Trust me, your taste buds will thank you!

  Beyond the incredible flavor, these kebabs are incredibly versatile. Serve them in warm pita bread with your favorite toppings like sliced tomatoes, cucumbers, red onion, and a sprinkle of feta cheese for a classic Greek gyro experience. Or, arrange them on a platter with a side of fluffy rice pilaf and a vibrant Greek salad for a complete and satisfying meal.

  Looking for variations? Feel free to experiment with different types of ground meat. Lamb is traditional, but beef, chicken, or even a mixture of meats work beautifully. For a vegetarian option, try using crumbled halloumi cheese mixed with finely chopped vegetables and herbs. You can also adjust the spice level to your liking by adding a pinch of red pepper flakes or a dash of hot sauce to the meat mixture.

  And don’t forget about the yogurt sauce! While I love the classic combination of yogurt, cucumber, garlic, and dill, you can easily customize it to your taste. Try adding a squeeze of lemon juice for extra tang, or a sprinkle of fresh mint for a refreshing twist. You could even incorporate a dollop of hummus for added creaminess and flavor.

  These Greek Kofta Kebabs are more than just a recipe; they’re an invitation to explore the vibrant flavors of Greece. They are a celebration of fresh ingredients, simple techniques, and delicious food. I’ve made these countless times, and they are always a hit. I’ve even had picky eaters rave about them!

  I truly hope you’ll give this recipe a try. I’m confident that you’ll love the results. And when you do, I’d love to hear about your experience! Share your photos and comments on social media using your favorite cooking platform. Let me know what variations you tried, what sides you served them with, and what your family and friends thought. Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love.

  So, fire up the grill, gather your ingredients, and get ready to embark on a culinary journey to Greece. I promise, these Greek Kofta Kebabs will become a new favorite in your household. Happy cooking!

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  Greek Kofta Kebabs: A Delicious & Authentic Recipe

  Flavorful Greek-inspired kebabs made with seasoned ground meat, herbs, and spices. Perfect for grilling or baking.

  Prep Time20 minutes

  Cook Time20 minutes

  Total Time35

  Category: Dinner

  Yield: 4 servings

  Save This Recipe

  Ingredients

  Ingredients:

  1 pound ground beef
  1 pound ground lamb
  1 small onion, finely grated
  2 cloves garlic, minced
  1 large egg, lightly beaten
  1/2 cup breadcrumbs
  2 tablespoons chopped fresh mint
  2 tablespoons chopped fresh parsley
  1 teaspoon dried oregano
  1 teaspoon ground cumin
  1 teaspoon salt
  1/2 teaspoon black pepper
  Olive oil, for grilling
  Lemon wedges, for serving
  Pita bread, for serving
  Tzatziki sauce, for serving

  • 1 pound ground beef
  • 1 pound ground lamb
  • 1 small onion, finely grated
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 1/2 cup breadcrumbs
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Olive oil, for grilling
  • Lemon wedges, for serving
  • Pita bread, for serving
  • Tzatziki sauce, for serving

  Instructions

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  1. In a large bowl, combine the ground lamb, onion, garlic, breadcrumbs, egg, mint, oregano, cumin, salt, and pepper.
  2. Mix well with your hands until all ingredients are evenly distributed.
  3. Shape the mixture into small, elongated ovals, about 2-3 inches long.
  4. Thread each kofta onto a skewer.
  5. Preheat your grill to medium-high heat.
  6. Grill the kofta kebabs for about 8-10 minutes, turning occasionally, until they are cooked through and browned on all sides.
  7. Serve the kofta kebabs with pita bread, tzatziki sauce, and your favorite Greek sides.

  “`

  Notes

  • Serve with pita bread, tzatziki sauce, and a Greek salad for a complete meal.
  • For a spicier kick, add a pinch of red pepper flakes to the meat mixture.
  • The kofta can be grilled, pan-fried, or baked. Adjust cooking time accordingly.