What is Lamb Stifado (Greek Lamb stew)?

Stifado dishes are classics of Greek cuisine that use a combination of onions, tomatoes and vinegar as the base with different seasonings to add more flavor.

Originally, the dish came from the Venetians in the 13th century but didn’t include tomatoes as they weren’t known in the country at the time. But adding tomatoes is now common and makes the dish even more delicious.

Traditional stew: Ideal for colder nights, this is a great comfort food.
Use lamb or other meat: You can swap the lamb for other meats that you enjoy.

What you’ll need to make lamb stifado the traditional way

One of the key ingredients in a stifado dish is the onions and I like to use pearl onions for it.

Pearl onions are small, round onions that are most commonly used in dishes like stews, slow-roasted meats or mashed potatoes. They have a mild flavor and tender texture; however, they can be tedious to peel because of their small size.

If you don’t want to go through the trouble of peeling pearl onions yourself, frozen and canned versions are widely available on store shelves.

As an alternative to fresh or frozen pearl onions, shallots make an excellent replacement. Shallots have a more complex flavor than plain onion and tend to add sweetness and depth to recipes.

Greek Lamb Stew Key Ingredients

Lamb: You’ll want 1.5kg or around 53 ounces of lamb for the recipe, ideally with bone in to cut into large portions.

Sauce: Pearl onions, garlic and tinned tomatoes make the base of the sauce with tomato paste, white wine vinegar, olive oil and seasoning with rosemary, allspice berries, cinnamon sticks plus a little sugar.

Key Preparation Tips

There are three main steps involved with this Lamb stifado recipe:

1. Prepare the lamb
2. Make the sauce
3. Cook the dish

Prepare the lamb

Start by preparing the lamb to cut into large portions. Add to a bowl and season with salt and black pepper.
Take a frying pan on high heat and add 4 tbsp olive oil then saute the lamb until sealed and browned on all sides. Use a slotted spoon to remove it from the pan, set to one side and cover it.

Make the sauce for Lamb stifado

Peel the pearl onions and add them to the pan from the lamb, saute them until caramelized. Try to avoid stirring too much so the onions don’t break apart, shake the pan as much as possible.

Add the chopped garlic, rosemary, allspice berries, cinnamon sticks, tomato paste and sugar and continue to cook.
Add the vinegar and deglaze the pan.

Add the canned tomatoes and water and gently stir everything together then add the lamb.

Cook the dish

Place a lid on the pan and once it starts to boil, turn it down to a medium heat. Cook for around 2 hours, although check regularly as it can take as little as 1.5 hours if the lamb is on the small side.

Keep checking the sauce (see tips below) then serve with some feta cheese and crusty bread.

How do you stop the sauce from drying out?

When it comes to making Lamb stifado, or any other type of tomato-based sauce, the key is to keep its consistency just right. The good news is that stopping the sauce from drying out is relatively easy – but requires some vigilance as you cook.

Firstly, it’s important to check if water needs to be added regularly before the dish starts to dry out; adding boiled water can produce a nice balance of soupy and thicker texture.

To make sure that your sauce doesn’t become too runny, remove the lid near the end of cooking time. By doing this you make sure that there’s enough evaporation so you aren’t left with an overly liquid end result.

Remember that even after taking it off the heat, the remaining liquids will continue to reduce over time as it slowly cools down as well – so don’t leave your stifado unattended for too long.

As long as you keep these simple tips in mind, you won’t have any problems making a delicious and well-balanced tomato sauce!

Variations

While the most popular option for this recipe is lamb, you can also make it with goat if you enjoy that meat. Other variations include beef stifado, pork or even rabbit stifado.

Making ahead of time and storing

You can keep any leftovers in the fridge for up to 3 days and reheat them on the stove. Some people even say that the dish is better after the first day as the flavors have had more time to blend together!

Serving suggestions

Something simple like crusty village bread works well with this stew or you can add some roasted potatoes or a Greek salad. Other options include orzo pasta or egg noodles.

Lamb Stifado recipe (Greek lamb stew)

(87 votes, average: 4.84 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 20 min
• Cook Time: 2 hours
• Total Time: 2 hours 20 minutes
• Yield: 4-6 portions
• Category: Main
• Method: Stew
• Cuisine: Greek

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Description

If you are searching for proper Greek comfort food then Lamb Stifado will be perfect! This Greek lamb stew is easy to make and is ideal for those cooler evenings when you want a hearty, warming dish.

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Ingredients

• 1.5kg lamb, bone in, cut in large portions (53 oz.)
• 700g pearl onions, peeled (25 oz.)
• 2–3 cloves of garlic, chopped
• 2 tbsps tomato paste 
• 400g tinned chopped tomatoes (14 oz.)
• 6 tbsps (80g) white wine vinegar 
• 6–7 tbsps extra virgin olive oil 
• 1 tsp chopped rosemary 
• 5–8 allspice berries (or ground allspice)
• 1–2 cinnamon sticks 
• 1 tbsp sugar
• Salt and pepper 
• 800ml-900ml water (3-4 cups)

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Instructions

1. To prepare this delicious Greek lamb stifado (lamb stew) recipe, start by preparing the lamb. In a large bowl add the meat and season well with salt and pepper.
2. Place a large frying pan over high heat. Add the olive oil (4 tbsps) and the lamb and sauté over high heat, until browned on all sides and sealed. When done, remove with a slotted spoon, place on a platter, cover and set aside.
3. Peel the baby shallot onions.
4. Place a pot over high heat. Add the remaining olive oil and the pearl onions and sauté until caramelised. 
5. Add the chopped garlic, allspice berries, rosemary, cinnamon sticks, sugar and tomato paste and sauté.
6. Pour in the vinegar and deglaze. 
7. Add the canned tomatoes and water and stir. At the end add the sautéed lamb. 
8. Place the lid on. A soon as it comes to a boil, lower the heat down to medium and cook for approx. 2 hours. 
9. While the stifado is simmering, check if it needs some water; you don’t want it to dry out. If it does, pour in some boiled water. On the contrary if your sauce needs more thickening towards the end of cooking time, then remove the lid and let it boil to evaporate. 
10. Serve this delicious lamb stifado with crusty bread and feta cheese. Enjoy!

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Keywords: greek lamb stew, lamb stifado

The post Lamb Stifado recipe (Greek lamb stew) appeared first on My Greek Dish.

So go ahead and discover how to make it to perfection with my delicious recipe, step by step photos and tips and tricks below! 

What is Kreatopita (Greek meat pie)?

Kreatopita is a traditional Greek meat pie that you’ll traditionally find made in the villages across Kefallonia. They may not look like the fanciest of pies, but they are packed with so much flavour! They are also easy to make and can be a great way to use up some cuts of meat that you have in your freezer. This pie is a:

• Two meat pie: A traditional pie that uses two different portions of meat in the filling.
• Rustic favorite: It may not look the most spectacular but there’s so much taste involved!

What you’ll need to make Greek Meat Pie the traditional way

You can use any combination of meats such as lamb, pork, veal or beef in the pie but it is always traditional to use at least two different types. I would avoid pairing veal and beef as these can taste quite similar so you’ll loose out a bit on the flavor!

When selecting your cuts of meat, I find that shoulder works best for both lamb and pork as it contains a bit more fat than the rest, which gives the pie a more intense flavor as well as they are pretty cheap to get!

Finally, traditionally, Carolina rice is used in the pie but this isn’t always widely available outside Greece. So instead go for white basmati rice in the dish as it works just as well! If you do spot Carolina rice, then by all means, give it a try instead.

Greek Meat Pie Key Ingredients

The traditional Greek Meat pie (kreatopita) needs just a handful of ingredients to make:

1. Meat: You’ll need 2 cuts of meat for this recipe with my favourite ones being diced lamb and diced pork.
2. For the pie filling: You’ll need some onion and garlic together with tomatoes, tomato paste and white wine. Finally the white basmati rice helps to give it extra bulk.
3. Meat seasoning: I love using some dried marjoram along with fresh mint and flat leaf parsley to season my filling. You could also use dried oregano if you don’t have marjoram but because it is stronger, use only 3/4 tsp.
4. Pie crust: I’ve opted to make my pie with puff pastry but you can also make it using your homemade phyllo. To finish off your pie you’ll need an egg to egg wash it and (traditionally) some kefalotyri cheese or, if you can’t find this, some halloumi cheese.

Key Preparation Tips

There are three main steps to prepare this Greek meat pie:

1. Prepare the meat
2. Make the pie filling
3. Finally, assemble the pie

Prepare the meat

To make the pie filling, heat a large heavy-bottomed, lidded saucepan or casserole over a medium high heat with olive oil.

Brown the meat in batches, lowering the heat as needed to avoid burning bits on the bottom of the pan, and set it aside.

Tip: If your pan is not a non-stick type or not well seasoned you may get some bits of burnt meat on the bottom of the pan. If the brown patches are excessive, move the meat to another pan with a fresh splash of olive oil otherwise they may spoil the flavor of the pie filling as it will taste burnt!

Make the pie filling

Start by reducing the heat to medium low – you want the sauce to simmer, not boil! Fry the finely chopped onion with a little salt and the fat leftover from the meat until they have softened, caramelised and started to brown. This usually takes about 6-8 minutes. Then peel and crush the garlic and add to the onion, cooking for another minute.

Then proceed to stir in the tomato paste and took for a minute or two to release the tomato flavor. Add the roughly chopped tomatoes and cook again until they start to break down then mix in the dried marjoram (or oregano if you’re substituting).

Add the white wine to deglaze the pan, let it simmer for a bit until it reduces by half then add 200ml or 3/4 cup of water and bring to the boil. Finally reduce the heat to low, add the lid on and simmer for an hour or so until the meat is tender.

Once done cooking, add the roughly chopped fresh herbs (parsley and mint) to the mixture, add the uncooked rice, stir then leave it to cool to room temperature. The rice will cook with the residual heat from the meat sauce and will soak up all its delicious juices! Once you are happy the pie filling is cooled, add more salt and pepper if needed.

Tip: Before adding the rice, if your sauce looks too dry, add a splash of water, bring it to a boil, remove from the heat then add the rice.

Assemble the Greek meat pie

To assemble your kreatopita, preheat the oven to 180 degrees Celsius / 350 Fahrenheit and grease a large square baking dish (about 22 cm/9 inches square) evenly with some butter.

Split the puff pastry into two parts, one slightly larger than the other. The smaller one will make the pie lid while the bigger one is for the pie base.

Flour your surface, then roll out the larger pastry block into a square that comfortably lines the bottom of your dish and leaves a few centimetres or 1/2 an inch over the filling line. Use this to line the dish, pushing gently into the corners with your fingers.

Proceed to spoon in the cooled filling. Lightly beat an egg and use this to brush the exposed edges of the pastry. Sprinkle some of your grated cheese evenly across the pie filling.

To make the lid, roll out the smaller block and add it to the top of the pie, pressing down to seal the pastry where you added the egg.

Trim off any excess and brush the top of the pie with egg wash. Cut two small holes in the centre so steam can escape as it cooks.

Finally, cook in the oven for 1 hour or until the pastry is golden. Leave your kreatopita to cool for 15 minutes before cutting and serving.

Can you use filo pastry?

You can definitely use homemade filo pastry for your pie! Feel free to give it a go using this easy homemade phyllo recipe. However, if you are not the most confident in working with pastry, use ready made puff pastry. It tastes great and it is also a huge time-saver! 

Finally, don’t worry if the block of pasty you’ve bought is a little different in size than in the recipe below. Just follow the measurements as a rough indication of what is needed to cover the dish and adapt for your own bakeware.

Making ahead of time and storing

I find it easiest to make the pie filling the day before I want to make the pie. Pop it in the refrigerator until you are ready to assemble the pie. Just take your filling out of the fridge, prepare your pastry, assemble and bake as per the recipe below.

If you have leftovers, let them cool and store leftovers in the refrigerator for up to three days. Just reheat in the oven before serving.

Finally if you want to freeze the entire pie, its best to do this before baking it. Assemble but don’t glaze with egg, cover with plastic wrap and some foil then freeze for up to 2 months. Thaw completely overnight then cook in the oven as directed.

Serving suggestions

As the main course, Greek meat pies are perfect with something like a tabouli or Horiatiki Greek salad. You can also enjoy it as a light meal on its own!

More delicious Greek Pies!

If you love a traditional Greek pie, the below recipes are made for you! 

1. Greek Chicken Pie Recipe (Kotopita)
2. Traditional Greek Leek Pie Recipe (Prasopita)
3. Spanakopita Recipe With Homemade Phyllo (Authentic Greek Spinach Pie)
4. Mini Spanakopita Triangles Recipe (Spanakopitakia / Greek Spinach Triangles)
5. Greek Feta Cheese Pies Recipe (Tiropitakia)
6. Spiral-Shaped Greek Cheese Pie Recipe (Kichi Kozanis)
7. Traditional Zucchini Pie Recipe With Feta Cheese (Greek Kolokithopita)
8. Traditional Tiropita Recipe (Greek Cheese Pie With Feta)
9. Delicious Little Cheese Pies! (Pitarakia Milou)

Greek Meat Pie (Kreatopita)

(88 votes, average: 4.88 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 30 minutes (plus cooling and resting time)
• Cook Time: 2 hours 30 minutes
• Total Time: 3 hours
• Yield: 6 portions
• Category: Sides
• Method: Baked
• Cuisine: Greek

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Description

If you are looking for a classic Greek meat pie, then this recipe for Kreatopita will be just what you need! Combining two different types of meat, it is a traditional, rustic pie you would see in villages across parts of Greece

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Ingredients

For the Greek meat pie filling

• 1 tbsp olive oil
• 325g diced lamb (11 1/2 oz)
• 325g diced pork (11 1/2 oz)
• salt
• 1 brown onion
• 2 large garlic cloves
• 1/2 tbsp tomato paste
• 2 large tomatoes
• 1 tsp dried marjoram 
• 200ml white wine (3/4 cups)
• 50g white basmati rice (1/4 cup)
• handful flat leaf parsley
• handful fresh mint
• butter, at room temperature 

To assemble

• 500g block puff pastry (1 lb 1 1/2 oz)
• 100g kefalotyri or halloumi cheese (3 1/2 oz)
• 1 egg

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Instructions

For the Greek meat pie filling

1. To make the filling for this traditional Kreatopita, heat the olive oil in the bottom of a large heavy bottomed, lidded saucepan or casserole dish set over a medium high heat. Salt the meat well and fry the meat in batches until well browned, adjusting the heat if necessary to make sure you don’t get burnt bits on the bottom of the pan. Set the meat aside.
2. Lower the heat to medium low. Finely chop the onion and gently fry it along with another pinch of salt in the fat leftover from the meat for 6-8 minutes until the onion has softened and started to brown. Peel and crush the garlic cloves and add them to the onion, cooking for a further minute until aromatic. 
3. Stir in the tomato paste and cook for another minute or two until slightly caramelised. Roughly chop the tomatoes and stir them in too, cooking for another few minutes until they start to break down. Add the dried marjoram. 
4. Add the wine and allow to reduce by half. Add 200ml / 3/4 cups water, and turn up the heat to bring the filling up to a boil. Reduce to low, clap on the lid and leave to simmer for an hour, until the meat is tender.
5. Roughly chop the herbs and stir them into the pie filling, along with the uncooked rice. Leave to cool to room temperature.
6. Check the seasoning of the cooled pie filling, adding pepper and more salt if necessary. 

To assemble the Greek meat pie

1. To assemble the Kreatopita, pre-heat the oven to 180 degrees Celsius / 350 Fahrenheit and liberally butter your deepest square baking dish roughly 22 cm / 9 inches square.
2. Divide the puff pastry block into two, one half slightly smaller than the other to make the lid. 
3. On a well floured surface, roll the larger pastry block out into a large square, large enough to comfortably line the dish with a few centimetres / at least 1/2 inch to spare above the filling line. Use this to line the dish, using your fingers to push the pastry into the corners.
4. Spoon in the filling. Lightly beat the egg, and brush the exposed edge of the pastry along the top.
5. Grate the cheese and sprinkle it evenly across the top of the pie filling. 
6. Roll out the second block of pastry and top the pie with it, pressing down to seal the pastry along the egg wash line and trimming off any excess. Brush the top with egg wash and cut two small holes in the middle of the pie to allow steam to escape. 
7. Bake for 1 hour until the pastry is golden. Leave to stand for 15 minutes before cutting and serving. Enjoy!

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Keywords: Greek meat pie, kreatopita recipe, Greek meat pie puff pastry

The post Greek Meat Pie (Kreatopita) appeared first on My Greek Dish.

Greek Lamb Giouvetsi (Lamb stew with orzo pasta) – A traditional Greek dish

Lamb Giouvetsi (Greek Lamb stew with orzo pasta) is a centuries old dish that was traditionally served as a one-pot meal and in the old days it would have been baked in a home’s wood burning oven. The simplicity of its preparation reminds me of lamb kleftiko, this honey glazed lamb roast with lemon potatoes and of course these marinated lamb chops (paidakia)! 

There were also many instances where a home did not have an oven but each village had at least one bakery supplying bread for the guaranteed demand of the villagers. It was quite common for a family to lug the day’s dish over to the bakery and have dish cooked in the baker’s oven… (See also Beef stew with orzo pasta)

Greek Lamb Giouvetsi- How to make the perfect lamb stew with orzo

Have you ever wondered how some stews have this melt in the mouth texture while others taste like chewing rubber? It’s all about choosing the right cut and cooking it the right way.

For a Greek lamb giouvetsi (stew), you need to choose large cuts of good quality leg of lamb, which, when cooked for a long time, become fork tender.

When cooking a Greek lamb stew (giouvetsi), the meat is first browned and sealed to keep it nice and juicy, then added to a tomato-based sauce along with onion, carrots and wine and cooked at a low temperature.

Then it is cooked for a while in the oven along with the orzo pasta to allow the flavors to mingle into something much much more. This is the secret to achieve the melt in the mouth texture, that will make your lamb giouvetsi just perfect!

Greek Lamb Stew Key Ingredients

Vegetables: I used red onions, finely chopped and carrots that are sliced to around 1cm thickness in the stew. There’s also a tin of chopped tomatoes as well as two tablespoons of tomato paste which help thicken the stew mixture. Don’t skip the teaspoon of sugar as this stops the tomatoes from being too acidic.

Red wine: You can use any red wine you like in the receipt so experiment with a favourite or use up what you have in the house.

Pasta: Traditionally orzo pasta is used for the recipe and it works perfectly. You could try other options such as risotto or other types of pasta, just adjust cooking time accordingly.

Feta cheese: Add some feta cheese or Kefalotyri (grated hard yellow cheese) to the top of the dish once it has been cooked.

Why use boneless lamb?

There are two main cuts of lamb that come from the leg – boneless and bone-in. 

But for this Greek lamb stew recipe, boneless lamb is best because it is easier to cut up to add to the stew. With bone-in joints, you’ll have to cut around the bone so leave out the extra work and go for a boneless leg joint.

Key Preparation Tips for Greek Lamb Casserole 

To make this lamb giouvetsi, start by cutting the lamb into pieces.

Wipe off the lamb with paper towels. In a saucepan, heat half a cup of olive oil. Sauté the chopped onions and carrots in medium-low heat for 5 minutes.

Increase the heat and add the lamb; brown it on all sides until crusty. Next, combine the red wine and tomato paste into the pan. Allow the wine to evaporate slowly.

Add the canned tomatoes, one glass of water, bay leaf, sugar, and a good pinch of salt and pepper to the pan.
Turn the heat down and cook for at least 45 minutes with the lid on.

Meanwhile, in a separate pan, heat 3 tablespoons of olive oil and the orzo. Sauté until golden brown.

Place the orzo in an oven tray (without the bay leaf), along with the meat and sauce, and mix using a spatula. Cover the tray with aluminum foil and bake for 30 minutes at 180 degrees Celsius.

Remove the foil, add a glass of water if required, and return to the oven for another 15 minutes. Sprinkle with grated hard yellow cheese (kefalotyri) while it’s still hot and serve!

Can you make this Greek lamb stew in the slow cooker or Instant Pot?

You can definitely use an Instant Pot or slow cooker to make this recipe if that’s what you have. Follow the first step to prepare the vegetables and brown the meat – you can do this in the Instant Pot with the saute setting if yours has this.

Once the meat is browned, add all the ingredients into the pot. For an Instant Pot, seal the vent and cook for 17 minutes on high pressure then manually release the stem. Add the orzo and stock and cook for 3 minutes on high pressure then release manually.

Turn off the Instant Pot and cover the lid, leaving it for 10-15 minutes so that some of the extra liquid is absorbed.

For the slow cooker, add all ingredients apart from the orzo, cook until the vegetables are tender then mix in the pasta and cook for a few minutes more. Again, leave the stew stand for a while to allow it to thicken if needed.

Making ahead of time and storing

This Greek lamb stew is best enjoyed right out of the pan, when the orzo is just cooked. Any leftovers can be kept in the refrigerator for up to three days.

As it sits and cools, the orzo absorbs any remaining liquid. When reheating, you may need to add some additional liquid to ensure that it does not dry out. For optimum results, I recommend heating on the stove.

Serving suggestions

Because lamb yiouvetsi is a true one-pan dish, you don’t need to add anything to it to serve. But if you do want to add something, fresh crusty bread would make a great side dish.

Of course if you love lamb, then my Spicy minced Lamb Kofta Kebab Recipe (Giaourtlou), lamb kleftiko, lamb meatballs, lamb souvlaki, lamb chops and honey glazed lamb roast with lemon potatoes will amaze you!

Follow our instructions and cook the perfect lamb giouvetsi (Lamb stew with orzo pasta)! Got any questions or comments? Feel free to add a comment in the section below and we’re more than happy to help! 

Greek Lamb stew with Orzo pasta recipe (Lamb Giouvetsi)

(582 votes, average: 4.64 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 20 min
• Cook Time: 100 min
• Total Time: 2 hours
• Yield: 6 portions
• Category: Main
• Method: Stew
• Cuisine: Greek

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Description

The perfect Greek lamb stew recipe with orzo pasta (Greek lamb giouvetsi)! Juicy, melt-in-the-mouth lamb stew in a delicious tomato-based sauce and orzo.

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Ingredients

• 1 kg/35 ounces leg of lamb, boneless, cut into chunks
• 2 medium red onions, finely chopped
• 2 carrots, sliced (1 cm thick)
• 1 tin of chopped (tinned) tomatoes (400g / 14oz)
• 2 tbsps tomato paste
• 1 tsp sugar
• 1 glass of red wine
• 1 bay leaf
• 1/2 cup of olive oil
• 250g orzo pasta (9 ounces) ( kritharaki / manestra )
• 100g grated kefalotyri or feta cheese (5 ounces)

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Instructions

1. To prepare this lamb giouvetsi recipe, start by cutting the lamb into chunks. Wipe the lamb with paper towels. Heat 1/2 of a cup of olive oil into a pan, add the chopped onions and carrots and sauté for 5 minutes in medium-low heat. Turn up the heat and add the lamb; brown the meat on all sides until crusty.
2. Stir in the tomato paste and pour in the red wine. Wait for the wine to evaporate. Add the tinned tomatoes, a glass of water, the nay leaf, sugar and a good pinch of salt and pepper.
3. Turn the heat down and simmer with the lid on for at least 45 minutes.
4. In the meantime into another pan heat 3 tbsps of olive oil and the orzo pasta. Sauté, until golden.
5. Place the orzo pasta along with the meat and sauce in an oven tray (remove the bay leaf) and mix with a spatula. Cover the tray with some aluminum foil and bake in preheated oven at 180C for 30 minutes. Remove the aluminum foil, add a glass of water if needed, and put back in the oven for another 15 minutes. Sprinkle with some grated hard yellow cheese (kefalotyri) and enjoy!

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Nutrition

• Serving Size: 1 plate
• Calories: 650kcal
• Sugar: 8.2g
• Sodium: 403.9mg
• Fat: 31.9g
• Saturated Fat: 8.5g
• Unsaturated Fat: 20.9g
• Trans Fat: 0g
• Carbohydrates: 43.9g
• Fiber: 3.9g
• Protein: 43.1g
• Cholesterol: 122.5mg

Keywords: Greek Lamb Stew, Lamb Youvetsi recipe, Lamb and Orzo, Greek Lamb Casserole

Recipe image gallery:

The post Greek Lamb stew with Orzo pasta recipe (Lamb Giouvetsi) appeared first on My Greek Dish.

Greek Lamb Meatballs recipe – A delicious taste of Greece

Juicy and well seasoned ground lamb, infused with the aromas and flavors of fresh mint, garlic and oregano, garnished with cooling tzatziki sauce, served with delicious crispy and fluffy pita bread. Well, one couldn’t ask for more! 

Although I just love the classic Greek meatballs made with pork and beef, I think you will agree that there is nothing better than the smell and deliciousness of some fried Greek lamb meatballs. So if you like me, just love lamb, this traditional Greek lamb meatballs recipe is made just for you! Just like my Spicy minced Lamb Kofta Kebab Recipe (Giaourtlou)!

Greek Meatballs is a famous Greek appetizer, commonly served as part of a meze platter. Keftedes can also be served as a filling meal with some basmati rice and a nice Greek feta salad. Leftovers (which is a good thing in this case!) can make a delicious brand new dish (click for recipe), added in a tomato-based sauce with some mashed potatoes, or pasta.

Greek Lamb Meatballs recipe – Frying or Baking?

Although this Greek lamb meatballs recipe requires frying the meatballs to achieve that extra crispy texture and lots of flavor, you can also bake / grill them in the oven. The grilled version is much lighter than the fried, so you can save some calories and enjoy them guilt free! If you choose to bake your Greek lamb Meatballs, try adding some crumbled feta cheese in the mixture for that extra twist.

The perfect Greek lamb meatballs always consist of a crisp exterior and juicy interior. To achieve the perfect result, fry the meatballs in a single layer in plenty of oil that just covers the meatballs.

Not overcrowding the pan is vital for a delicious crispy crust to form. If you add too many of those Greek lamb meatballs in the pan, the temperature of the oil will decrease. Keeping the oil hot will crisp up the outside while keeping the inside juicy and tender.

Heat the oil to medium-high heat, just before it starts smoking. To check the oil temperature, test it using a small piece of bread crust . If the oil begins to sizzle around it, creating small bubbles then you are ready to go. Turn the meatballs occasionally in the pan and adjust the heat to avoid burning until they have a formed a rich golden brown crust.

So go ahead, give this traditional Greek lamb meatballs recipe a try and make your family and friends happy in less than 40 minutes! Recipe makes enough for about 40 meatballs which depending on whether you have it as a starter or main can serve anything between 5 to 10 people.

Crispy Greek Lamb Meatballs recipe (Keftedes Arni)

(813 votes, average: 4.69 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 25 min
• Cook Time: 15 min
• Total Time: 40 minutes
• Yield: 55 pieces
• Category: Appetizer
• Method: Fried
• Cuisine: Greek

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Description

A traditional Greek lamb meatballs recipe (Keftedes arni). If you love lamb, this traditional Greek lamb meatballs recipe is made just for you! A famous Greek appetizer, commonly served as part of a meze platter.

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Ingredients

• 1 kg ground lamb (35 oz.)
• 1 large red onion, grated
• 2 cloves of garlic, minced
• 1 tsp dried oregano
• 2 tbsp fresh mint, chopped
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 a cup breadcrumbs
• 1 egg
• 1 tbsp olive oil
• 1 tbsp finely grated Greek kefalotyri cheese or good-quality pecorino or Parmigiano-Reggiano (optional)
• salt and freshly ground pepper
• flour for dredging
• oil for frying

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Instructions

1. To prepare this traditional Greek lamb meatballs recipe (arnisioi keftedes), add all the ingredients into a large bowl and mix , squeezing with your hands, to allow the flavours to blend. Cover the bowl with some plastic wrap and let it rest in the fridge for at least 15 minutes.
2. To form your Greek lamb meatballs, roll the mixture into balls, the size of a walnut. Dredge lightly each meatball in flour, until well covered. Transfer to a plate, shaking off any excess flour.
3. The traditional way of cooking Greek lamb meatballs is frying them in plenty of oil.
4. To fry Greek lamb meatballs use a large, deep skillet and pour in the oil to a depth of 1/2 an inch (1,5 cm). Heat the oil over medium-high heat until it begins to ripple. Add the lamb meatballs in batches in a single layer and fry for about 7 minutes, turning occasionally, until browned and crisp on all sides. Using a slotted spoon, remove the meatballs to a plate lined with paper.
5. If you prefer a lighter version, you can bake/ grill the meatballs. Preheat the oven at 200C, place the lamb meatballs on greased baking sheet about an inch apart. Bake for about 20 minutes, turning the meatballs upside down midway through cooking time.
6. Greek lamb meatballs are ideally served as an appetizer (meze) with some creamy tzatziki sauce and pita breads  or as a main course with some basmati rice and Greek salad. Enjoy!

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Nutrition

• Serving Size: 1 piece
• Calories: 80kcal
• Sugar: 0.2g
• Sodium: 63.3mg
• Fat: 6g
• Saturated Fat: 2.1g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 2.8g
• Fiber: 0.2g
• Protein: 3.6g
• Cholesterol: 16.7mg

Keywords: Greek Lamb Meatballs, Lamb Keftedes recipe

Recipe Image Gallery:

The post Crispy Greek Lamb Meatballs recipe (Keftedes Arni) appeared first on My Greek Dish.

What is Lamb Kleftiko?

Lamb kleftiko is a rustic, traditional Greek recipe made with slow-cooked lamb that’s first marinated in garlic, olive oil and lemon juice. This traditional recipe was originally cooked in an earth oven, a simple pit in the ground, used to trap heat and smoke.

Lamb kleftiko literally means lamb “stolen.” This name is said to originate from the Klephts who would steal lamb or goats and cook the meat in hidden underground ovens in order to seal the flavors and smells, as well as to avoid being caught.

Key Ingredients

• Boneless Leg of Lamb: I always prefer using a leg of lamb for this Kleftiko recipe. It’s prepared in a slow-cooked, which makes it super tender and juicy. You could either use the leg whole, which will require some extra cooking time, or ask your butcher to cut it into large, bone-in pieces. 
• Vegetables: I used red onions, bell peppers, garlic, and potatoes in this homemade lamb Kleftiko recipe. Not only do they impart great flavor, but they also turn this into a complete meal!
• White Wine: I know that a lot of home chefs prefer to pair red meat with red wine, but a dry white wine works best in this lamb Kleftiko recipe. Don’t use a super sweet wine. Pinot Grigio, Riesling, or Sauvignon Blanc work well.

How To Make It

Nowadays, lamb Kleftiko is baked, sealed, and wrapped in parchment paper (in parcels or pouches) to keep all the juices and flavors inside (see also the preparation photos below).

For this Greek lamb kleftiko recipe, I always prefer using a leg of lamb, which when slow cooked becomes super tender. You could either use the leg whole, which will require some extra cooking time, or ask your butcher to cut it into large, bone-in pieces. Although a lot of lamb kleftiko recipes don’t add the potatoes in the same pouch with the lamb, I strongly recommend doing so for them to soak up all the delicious lamb juices.

Marinating the lamb kleftiko for at least 2 hours, or preferably overnight, is essential to allow the meat to absorb all the wonderful Mediterranean flavors and aromas.

Tip: The secret step to the perfect lamb kleftiko is to unwrap the parchment paper right before its fully done, turn the heat up and bake a little longer to get the lamb and the potatoes nicely colored and crispy on the outside.

Serving Suggestions

This earthy dish is best paired with a refreshing Greek feta salad, or a Greek Orzo Salad (Orzo feta salad) which cuts into the meaty lamb flavor and will further enrich this traditional dish with the aromas of oregano and feta. You can also serve this homemade lamb kleftiko with any of these side dishes:

• Easy homemade pita bread
• Lemony Greek rice pilaf
• Greek mixed roasted vegetables
• Traditional Greek green beans
• Bean soup

Tips and Variations

• If you are not too keen on lamb, a very popular variation of this lamb kleftiko is pork kleftiko or exohiko. 
• Use sweet potatoes in place of the white potatoes for a healthier spin on this classic Greek dish!
• Spice it up with some crushed red pepper flakes, cayenne pepper, or sliced jalapeno peppers. 
• Add more veggies! This homemade lamb kleftiko is a great way to clean out your fridge. Zucchini, eggplant, radishes, and carrots would be delicious.

Storage Suggestions

This homemade lamb kleftiko recipe is great for meal-prepping! Store cooled leftovers in an airtight container in the fridge for up to 5 days.

More Recipes To Try

• Traditional Moussaka
• Lamb Souvlaki Skewers
• Greek Lamb Stew with Orzo
• Honey-Glazed Greek Roast Lamb with Potatoes
• Spicy Minced Lamb Kofta Kebabs (aka Giaourtlou)

So, go ahead and prepare this traditional Greek lamb kleftiko recipe for your friends and family and impress them with this delicious hearty, traditional family dinner.  Enjoy! Oh, and you can always read this delicious recipe in Greek here: Παραδοσιακή συνταγή για Αρνί Κλέφτικο.

Lamb Kleftiko Recipe (Greek Lamb Cooked In Parchment Paper)

(737 votes, average: 4.73 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 120 min
• Cook Time: 150 min
• Total Time: 4 hours 30 minutes
• Yield: 6 people
• Category: Main
• Method: Baked
• Cuisine: Greek

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Description

The very best traditional Greek lamb kleftiko recipe (kleftico)! Juicy, tender, melt-in-the-mouth Greek lamb cooked in parchment paper with fluffy potatoes.

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Ingredients

• 1–1.2 kg/ 35 oz. leg of lamb, boneless (approx. 2kg/ 70 oz. bone in)
• 2 small red onions
• 2–3 bell peppers (green, red, orange)
• 4 cloves of garlic (2 sliced and 2 whole)
• 2 tbsps mustard
• juice of half a lemon
• 1 tbsp dried oregano
• 1/2 a cup olive oil
• 1/2 a cup dry white wine
• 200g kefalotyri or Graviera or any had yellow cheese, cut into cubes (7 oz.)
• 5 medium sized potatoes
• 1/2 ripe tomato, sliced
• salt and freshly ground pepper
• parchment paper
• kitchen string

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Instructions

1. To prepare this Greek lamb kleftiko recipe, start by washing thoroughly the lamb and cut into portions (approx. 5*6 cm). Place in a large bowl or basin and set aside.
2. Prepare the vegetables for the lamb kleftiko. Cut the onions in half and then in four wedges. Cut the peppers in 2-3 cm chunks and slice 2 cloves of garlic. Add the vegetables in the bowl with the lamb and pour in the olive oil, white wine and lemon juice. Add the mustard, 2 whole cloves of garlic, sprinkle with oregano and season with salt and pepper. Use your hands to blend all the ingredients together. Cover the bowl with plastic wrap, chill and let marinade for at least 2 hours. It’s best to leave the meat for the lamb kleftiko marinade overnight, to soak up all the wonderful flavours.
3. Once the meat for the lamb kleftiko is marinated, return the lamb at room temperature. In the same bowl add the cheese (cut into 2cm cubes) and blend. Preheat the oven to 180C.
4. To prepare the potatoes for this lamb kleftiko recipe, peel the potatoes and cut in four pieces. (The lamb kleftiko will require about 2 1/2 hours baking, so it’s best to cut the potatoes in large pieces, to keep their shape.)
5. Now it’s time to wrap the lamb kleftiko in parchment paper. Lay 4 long pieces of parchment paper to form a star. Pop the potatoes in the centre of the parchment paper and season with salt and a pinch of oregano. Pour the marinade from the lamb over the potatoes and set the lamb and vegetables on top of the potatoes. Layer with the sliced tomato and enclose the lamb kleftiko into a pouch. To enclose the lamb kleftiko hold the parchment paper from the edges, crosswise and grab with your hand in the middle, just above the stuffing and squeeze. Use the kitchen string to tie tightly the whole thing together, just above the stuffing and lift into a roasting tin.
6. Roast the lamb kleftiko in the oven for about 1 hour 45 minutes until tender. Remove the tin from the oven and increase the temperature to 220C. Unwrap the lamb kleftiko and scrunch the parchment paper under the rim of the tin. Baste the lamb with the juices and return in the oven for a further 20 mins until browned. Remove the pieces of lamb from the pouch and wrap them in some foil to rest. Toss the potatoes and return in the oven for about 20 minutes, until nicely coloured.
7. Return the lamb pieces in the roasting tin and serve the lamb kleftiko as it is. Enjoy!

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Nutrition

• Serving Size: 1
• Calories: 714kcal
• Sugar: 4.8g
• Sodium: 1236.9mg
• Fat: 37.2g
• Saturated Fat: 11.8g
• Unsaturated Fat: 23.1g
• Trans Fat: 0g
• Carbohydrates: 33.4g
• Fiber: 5.5g
• Protein: 57.4g
• Cholesterol: 152mg

Keywords: Lamb kleftiko, Greek lamb dish, kleftico recipe

The post Lamb Kleftiko Recipe (Greek Lamb Cooked In Parchment Paper) appeared first on My Greek Dish.

Souvlaki is one of the most popular street foods in Greece and for good reason! Juicy and well seasoned meat garnished with cooling tzatziki sauce, served or wrapped in a delicious crispy and fluffy pita! Well, one couldn’t ask for more!

Although I just love the classic Greek chicken and pork souvlaki skewers, I think you will agree that there is nothing better than the smell and deliciousness of a charcoal barbecued lamb souvlaki! Except for a traditional Moussaka! It’s a shame that nowadays lamb souvlaki is commonly substituted with pork skewers, as a much cheaper alternative.

But if you like me, just love lamb, here is a very easy to follow Greek lamb souvlaki recipe with fluffy pita bread and creamy tzatziki sauce to make your own homemade juicy lamb souvlaki skewers from scratch!

Greek lamb souvlaki recipe – Preparing the marinade

The most important step in making the perfect, traditional Greek lamb souvlaki (Greek lamb kebabs) is nothing else but the marinade!

For this traditional lamb souvlaki recipe, the meat is first marinated to soak up all the wonderful Mediterranean flavours and then grilled, to get all crunchy, nicely coloured and juicy.

Select some good quality lamb leg or shoulder and season with a selection of Greek herbs like oregano and fresh thyme, coat with extra virgin olive oil and lemon juice and flavour with garlic and chopped onions.

Tip: Marinading your lamb souvlaki in the fridge for at least 4 hours will allow the aromas to infuse the meat and give it the desired flavours.

Of course the best option is to grill the lamb souvlaki (skewers) on a char-coal barbecue, to get them all crispy and smokey. However they also work great on a grill pan or in the oven, if you don’t have the time or space for a proper barbecue.

Cooking time varies greatly, mostly depending on how well done you like your meat. Most Greeks are not big fans of medium-rare, hence most tavernas offer the lamb kebab well done.

Lamb Souvlaki recipe – Serve your lamb Kebabs (skewers) the traditional Greek way

The best way to serve your traditional Greek lamb souvlaki is nothing other than with some delicious traditional Greek pita. Finding the original Greek pita can be quite challenging as most supermarkets stock only the arabian style ones but you can most likely find them at your local Greek deli or amazon (here and here).

However as we all know, nothing compares to home-made, so you can also make your own homemade pita bread with this super easy recipe.

Of course tzatziki is the preferred sauce to garnish your Greek lamb kebabs and we have included one below. Don’t forget to season with some salt and paprika, sweet or spicy if you like an extra kick.

Another delicious alternative of this lamb souvlaki recipe is to serve the lamb kebabs with roast peppers and tomatoes and a full spoon of yogurt seasoned with a pinch of cumin, salt, pepper and lemon zest.

Grill the peppers and tomatoes on a gridle pan over high heat to get them all nicely coloured and finish in the oven along with the lamb kebabs for extra flavour.

So go ahead, prepare his traditional lamb souvlaki recipe for your friends and family and enjoy over a glass of cold beer and with a refreshing Greek feta salad, or a Greek Orzo Salad (Orzo feta salad)!

Looking for some more inspiration?

Why don’t you also take a look at my favourite lamb recipes, which I’m sure you’ll love as well!

• Lamb kleftiko , cooked in parchment paper
• Spicy minced lamb kofta kebab (giaourtlou)
• Marinated Greek lamb chops with roast potatoes 
• Honey glazed Greek roast lamb with potatoes

Love Greek souvlaki? These super easy recipes are for you!

If you just love Greek souvlaki, then give these recipes a try and let me know what you think!

• Marinated Greek Beef Souvlaki Skewers (Beef Kabobs) recipe
• Pork Souvlaki (Skewers) with Tzatziki Sauce
• Homemade Greek Pork Gyros Souvlaki recipe
• Homemade Greek Chicken Gyro recipe
• Greek Chicken Souvlaki recipe (Skewers) with Tzatziki
• Vegetable Skewers (Souvlaki) with Halloumi and Pita Bread
• Spicy minced Lamb Kofta Kebab Recipe (Giaourtlou)
• Easy Beef Gyro recipe wrapped in Pita Bread

Marinated Greek Lamb Souvlaki recipe (Skewers) with Pita and Tzatziki

(1,324 votes, average: 4.90 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 240 min
• Cook Time: 30 min
• Total Time: 4 hours 30 minutes
• Yield: 6
• Category: Main
• Cuisine: Greek

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Description

A delicious, super easy Greek lamb souvlaki recipe (lamb souvlaki skewers) with pita bread and tzatziki sauce to make your own juicy lamb kebab from scratch.

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Ingredients

• 1kg lamb leg or shoulder, cut into chunks (35 oz.)
• 80ml olive oil (approx. 5–6 tbsps)
• 2 cloves of garlic, crushed
• juice of 1 lemon
• 2 red onions, roughly chopped
• 1 tsp dried Greek oregano
• 1 tsp dried thyme or some fresh thyme, chopped
• 1/2 tsp smoked sweet paprika (optional)
• 1/2 tsp cumin (optional)
• salt and freshly ground pepper
• 10 metal or wooden skewers

For the tzatziki sauce

• 1 cucumber
• 2 cloves of garlic, minced
• 1/4 of a cup extra virgin olive oil
• 500g of strained yogurt (18 ounces)
• 1–2 tbsps of red wine vinegar
• a pinch of salt

To serve

• 10 pita breads
• olive oil
• 1 tsp dried oregano
• salt

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  Homemade Greek Chicken Gyro recipe

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Instructions

1. To prepare this Greek lamb souvlaki recipe, cut the meat into equal sized (3 cm) chunks and set aside.
2. Prepare the marinade for the lamb kebab. In a large bowl add the olive oil, garlic, lemon juice, the herbs and spices and season with freshly ground pepper – don’t add salt yet. Whisk all the ingredients to combine. Add the meat and the chopped onions and blend to coat. Cover the bowl with plastic wrap, chill and let marinade for at least 4 hours. It’s best to leave the meat for the lamb souvlaki marinade overnight, to soak up all the wonderful flavours. (If you are at home blend the marinade once in a while).
3. In the meantime prepare the tzatziki sauce. Pour in a blender the olive oil and grated garlic and blend until combined. Remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes. Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water. In a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of red wine vinegar, a pinch of salt and blend, until the ingredients are combined. Store the tzatziki sauce in the fridge and always serve cold.
4. To assemble the lamb kebab you can either use wooden or metal skewers. For this lamb souvlaki recipe, you will need about 10 skewers, depending on the size of each souvlaki. If using wooden skewers, cut them to fit your griddle pan and soak them in water. (This will prevent them from burning.) Lift the chunks of lamb out of the marinade and thread the pieces, comfortably, on the skewers. At this point don’t forget to season your lamb souvlaki with salt.
5. Heat a grill, barbecue or griddle pan and cook the lamb kebab for about 10-15 minutes, until cooked to your liking.
6. In the meantime prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to lightly oil the pita breads on both sides and season with salt and oregano. Place a large oven tray at the bottom of the oven and place the pita breads on top of the tray. Bake for 2-3 minutes. (Alternatively barbecue the pita breads, until nicely coloured on both sides).
7. Enjoy this delicious Greek lamb souvlaki recipe with pita bread and tzatziki sauce with a nice refreshing Greek feta salad.

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Nutrition

• Serving Size: 1 skewer
• Calories: 350kcal
• Sugar: 1.8g
• Sodium: 497.2mg
• Fat: 21.5g
• Saturated Fat: 5g
• Unsaturated Fat: 14.8g
• Trans Fat: 0g
• Carbohydrates: 4.7g
• Fiber: 0.9g
• Protein: 34g
• Cholesterol: 107.7mg

Keywords: Lamb souvlaki, Greek lamb souvlaki marinade, Greek lamb kebab recipe, Lamb skewers, Souvlaki seasoning, How to make souvlaki

The post Marinated Greek Lamb Souvlaki recipe (Skewers) with Pita and Tzatziki appeared first on My Greek Dish.

And the best part? They are dead simple to make. Ready in only 20 minutes, this traditional homemade minced lamb kofta kebab recipe never fails to impress!

So go ahead, read along to discover my delicious recipe, step by step photos, tips and tricks, serving suggestions and more!

What are minced lamb kofta kebabs?

This is a traditional lamb kofta kebab recipe with minced lamb from Constantinoupoli. It is one of the brightest examples of the influence of Turkish cuisine on lots of popular Greek dishes.

However, in Greece, most kebab recipes are prepared with ground meat formed in oblong-shaped burgers around a skewer.

There are two other types of street food meat – pieces of meat-on-a-skewer, which are called souvlaki and chopped meat of a spit roast, called gyros.

What is the difference between Shish kebab and Kofte/ Kofta kebab?

• Kofta kebab: A traditional lamb kofta kebab is made of minced meat and is seasoned with more than ten different herbs and spices. Needless to say it tastes like heaven, and is one of the most popular dishes in Greece, served in every taverna.
• Shish Kebab (also kebap or kabab) is a Middle Eastern dish where pieces of meat, fish, or vegetables are roasted or grilled on a skewer or spit. It originates in the Middle East and has later been adopted in the Greek cuisine.

Spicy Minced Lamb Kofta Kebab Key Ingredients

1. The meat: You need both ground beef and ground lamb for the recipe as well as onion and garlic to cook them with as this helps to nicely offset the spices. The key here is in the lamb mince which has lots of flavour and a little fat that is necessary for that extra flavour!
2. The spices: I use oregano, parsley, cumin, cinnamon, hot paprika and powdered spice berries with tomato puree for the flavouring of the meat. If you like them spicy, you can also add some cayenne pepper!
3. Yogurt sauce: Tomatoes, butter, garlic and cinnamon are added to the Greek yogurt making the sauce to serve your kebabs with. Alternatively, you could also serve them with some refreshing tzatziki sauce as well!
4. Serving: Pita breads are the perfect base for this dish. You can grab some in your local Greek deli or simply make your own home made pita breads! Finally you’ll also want some wooden or metal skewers to cook the meat on and serve.

Key Preparation Steps

There are just a few steps needed to make your Lamb Kofta Kebabs (Giaourtlou):

1. Make the lamb koftas
2. Assemble and cook the koftas
3. Bake the pita breads
4. Optionally, make the yoghurt and tomato sauce (Giaourtlou) and serve

Make the lamb koftas

In a large saucepan, heat the olive oil, chopped onion and garlic over medium-high heat until softened. Then, in your food processor, add the minced meat, spices and tomato puree and season with salt and pepper. Blitz it on high until they form a paste.

Then, add the chopped parsley and sautéed onions and garlic in your processor and blitz again until fully combined. Remove the lamb kofta kebabs meat mixture from the food processor and place in a bowl.

Finally cover with plastic wrap and let it rest for 1 hour. However, the longer you leave them marinade the better, so if you have time, it’s preferable to let the kebabs marinade in the fridge overnight.

Assemble and cook the koftas

To assemble the kofta kebabs, start by cutting the wooden skewers using a pair of scissors to fit your griddle pan. To prevent them from burning, soak them in a bit of water.

Then gently grab a handful of your meat mixture and squeeze it around the skewers, spreading it evenly and forming your kebabs. Each should be about 10-12cm/4 inches long. 

Finally, refrigerate until you’re ready to cook them. If possible, let them chill for 30 minutes to allow the meat to firm up against the skewers.

To cook them, preheat your grill or griddle pan over high heat. Brush the kofta kebabs with olive oil and cook for 8 to 10 minutes, turning them often, until they’re golden brown on all sides and fully cooked through.

Preparing the pita breads

To save time, prepare the pita breads while your lamb kofta kebabs are cooking. Start by preheating your oven to 250C/480F. Grab your pitas and layer them in a sheet pan, then lightly oil them with a cooking brush and lastly sprinkle them with some salt and oregano. 

Finally, place your sheet pan with your pitas on the top rack and cook for 2-3 minutes until golden brown. If you’re baking your kebabs, place your pitas on the rack above them.

Make the yoghurt and tomato sauce (Giaourtlou)

I love serving my kebabs with my delicious yoghurt, garlic and tomato sauce, as I love the cooling texture of the yogurt against the freshness of the tomato and the meatiness of the kebabs!

In Greece this sauce is called giaourtlou, pronounced “yiaourtlou” and literally means yoghurt sauce! So if you have the time to make it, this sauce is definitely worth it!

To prepare the giaourtlou, heat some butter in a saucepan and add the chopped tomatoes, garlic, and seasonings. Simmer for 5-10 minutes. 

Then lay a pita bread on a plate, then top with lamb kebabs, two tablespoons of tomato sauce, 1 tablespoon yogurt, and finally sprinkle some sliced red onions.

Variation: Lamb Kofta Kebab with Yogurt, roast Peppers and Tomatoes

Another delicious alternative is to serve the kofta kebabs with some roast peppers and tomatoes and a full spoon of yogurt seasoned with a pinch of cumin, salt, pepper and lemon zest.

Grill the peppers and tomatoes on a griddle pan over high heat to get them all nicely coloured and finish in the oven along with the kebabs for extra flavour.

Top tips to make your Lamb kofta kebabs

Traditionally, lamb kofta kebabs have a completely different texture than just “burgers-on-a-stick”. When making Greek burgers (click here for recipe), your meat mixture shouldn’t be overworked. That way they remain fluffy and airy.

However, the kofta kebabs must be tight and firm, but still juicy. So when preparing this traditional minced lamb kebab recipe, butchers and tavernas season the ground meat with spices and then cut it into little pieces with two large kitchen knives, traditionally called “baldades”. This allows the spices to infuse the meat and almost form a ground meat paste.

You can replicate this procedure at home by using a food processor. All you need to do is pulse the ground meat for 10-15 seconds, until it is very finely chopped and the spices have fully “penetrated” the meat.

If you prefer your ground lamb kebabs to be fluffier (like a burger) simply mix the ingredients using your hands.

Finally, when cooking them, of course, the best option is to grill the kofta kebabs on a char-coal barbecue, to get them all crunchy and smokey.

However, if you don’t have access to one or are in a hurry, the best alternative is to use a heavy grill pan or the grill setting in your oven.

How to make your Lamb Kofta easy to digest?

Minced Lamb Kebabs (Kofta) owe their unique distinctive flavour and taste to the aggressive seasoning used on the meat. For example, in this lamb kebab recipe, more than 10 different herbs and spices are used! The downside is that the kebabs can become a bit hard to digest.

To avoid this, a little trick that I use is to sauté the onions and garlic before adding them to the ground meat mixture. Doing this means that the meat is still infused with those gorgeous aromas, but because the aromatics are cooked, they are more discreet and gentle on the stomach.

Why do my Koftas fall apart?

There are three common reasons your koftas may fall apart when cooking:

1. The meat is not finely ground. You need to work the meat thoroughly so all the ingredients bind together. Using your food processor is the easiest way but you can also work the mixture with your hands. Just make sure it is thoroughly mixed and “kneaded”.
2. Not enough pressure is put on them when forming the meat skewers. Without this, they cannot bind together properly and once the heat is applied, they will fall apart. 
3. They are cooked for too long.  Make sure you cook them enough for them to cook throughout but don’t overdo it as the meat may dry out resulting in them falling apart.

Making ahead of time and storing

You may prepare this ground lamb kebab recipe in advance. Form the meat kebabs on your skewers and place them on a platter. Wrap the platter tightly in plastic wrap or foil and refrigerate for 1-2 days. Remove the skewers from the platter, brush with oil, and grill as directed.

Can You Freeze Ground Lamb Kebabs?

You may also freeze this lamb kofta dish. I prefer freezing them after I’ve formed them but before baking them, so they are cooked on the day and are served piping hot.

To prepare them for freezing, form them on the skewers, wrap them individually in plastic wrap and store in an airtight container or a freezer bag. That way you can serve them in individual portions! 

When you want to serve, simply take them out from the freezer, let them defrost overnight and cook in your BBQ, griddle pan or oven until cooked throughout. When frozen, they will last for up to four months.

Pairing suggestions and similar recipes

I love pairing my minced Lamb Kofta Kebabs with a refreshing, traditional Greek feta salad and some extra dips, like some traditional tzatziki sauce, hummus and fava (split peas puree). Also if I’m making a proper BBQ platter I always love pairing them with some traditional Greek BBQ dishes like:

• Marinated Greek Beef Souvlaki Skewers (Beef Kabobs) recipe
• Marinated Greek Lamb Souvlaki recipe (Skewers) with Pita and Tzatziki
• Pork Souvlaki (Skewers) with Tzatziki Sauce
• Homemade Greek Pork Gyros Souvlaki recipe
• Homemade Greek Chicken Gyro recipe
• Greek Chicken Souvlaki recipe (Skewers) with Tzatziki
• Vegetable Skewers (Souvlaki) with Halloumi and Pita Bread
• Easy Beef Gyro recipe wrapped in Pita Bread

So go ahead, prepare his traditional minced lamb kofta kebab recipe for your friends and family and enjoy it over a glass of cold beer!

Spicy minced Lamb Kofta Kebab Recipe (Giaourtlou)

(583 votes, average: 4.70 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 10 min
• Cook Time: 10 min
• Total Time: 20 minutes
• Yield: 6 kebabs
• Category: Main
• Method: Grilled
• Cuisine: Greek

Print Recipe

Pin Recipe

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Description

Spicy minced Lamb Kofta Kebab recipe (Giaourtlou)! With only 20 minutes prep time, these lovely homemade Lamb Kebabs will become the talk of your barbecue!

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Ingredients

For the lamb kofta kebab

• 250g mince lamb (9 oz.)
• 250g mince beef (9 oz.)
• 1 red onion, finely chopped
• 2 cloves of garlic, minced
• 2 tbsps olive oil
• 1 tbsp dried oregano
• 1 (flat) tsp cumin
• 1 (flat) tsp cinnamon
• 1 (flat) tsp hot paprika
• 1 (flat) tsp powdered all spice berries
• 2 tsps salt
• 1/2 tsp pepper
• 1/2 a bunch parsley, chopped
• 1 tsp tomato puree
• 1/2 tsp pepper cayenne (optional)

To serve the kebabs

• 4–5 pita breads
• olive oil
• 1 tsp dried oregano
• 6 wooden or metal skewers

Kofta kebab Giaourtlou (alternative serving with yogurt sauce)

• 4 tomatoes, finely chopped
• a pinch of cinnamon
• 2 tbsps butter
• 1 clove of garlic, finely chopped
• salt and freshly ground pepper
• 500g strained Greek yogurt (17 oz.)

 

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• 

  Vegetable Skewers (Souvlaki)…

• 

  Crispy Greek Lamb Meatballs…

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  Honey-glazed Greek Roast Lamb…

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Instructions

For the lamb kofta kebab

1. To prepare this minced lamb kofta kebab recipe, heat a saucepan over medium high heat, add the olive oil, the chopped onion and garlic and sauté, until tender. In the meantime, add in a large bowl the minced meat, the spices and the tomato puree. Season well with salt and pepper and mix the mixture well, squeezing the ingredients with your hands (or a food processor). Add the chopped parsley and the sautéed onions and garlic. Using your hands mix all the ingredients together until combined.
2. Place the mixture for the lamb kofta kebabs in a bowl, cover with plastic wrap and leave in the fridge to rest for 1 hour. (If you have the time it’s best to leave the kebabs in the fridge overnight).
3. To assemble the kofta kebabs, cut the wooden skewers to fit your griddle pan and soak them in water. (This will prevent them from burning). Gently squeeze the meat around the skewers to form log-shaped kebabs, each about 10-12cm long. Make sure the meat is spread to an even thickness. Refrigerate the kebabs until you are ready to grill. If you have time, it is best to chill 30 minutes to let flavours mingle and firm up meat. (The ingredients for this lamb kebab recipe are enough for 6 skewers).
4. Preheat a grill or griddle pan on a high heat. Brush the kofta kebabs with live oil and cook for about 8 to 10 minutes, turning occasionally, until nicely coloured on all sides and cooked through.

To serve the kebabs

1. While your lamb kofta kebabs are cooking, prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to lightly oil the pita breads on both sides and season with salt and oregano. Place a large oven tray at the bottom of the oven and place the pita breads on top of the tray. Bake for 2-3 minutes.

Kofta kebab Giaourtlou (alternative serving with yogurt sauce)

1. Alternatively you can serve the kofta kebabs with tomato sauce and Greek yogurt (kebab giaourtlou).
2. To prepare the tomato sauce for the lamb kebabs melt the butter in a sauce pan, add the chopped tomatoes, the garlic and seasoning and simmer for 5-10 minutes.
3. Layer a pita bread on a plate, top with the lamb kebabs, add two full spoons of the tomato sauce, 1 tbsp yogurt and garnish with sliced red onions.

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Nutrition

• Serving Size: 1 kebab (without serving propositions)
• Calories: 224kcal
• Sugar: 0.9g
• Sodium: 829.7mg
• Fat: 15.9g
• Saturated Fat: 5.6g
• Unsaturated Fat: 9.3g
• Trans Fat: 0g
• Carbohydrates: 3.7g
• Fiber: 1.2g
• Protein: 16.6g
• Cholesterol: 55.4mg

Keywords: minced lamb kebab, spicy lamb kebab, lamb kofta kebab, giaourtlou kebab

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