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Spicy minced Lamb Kofta Kebab Recipe (Giaourtlou)

Spicy minced Lamb Kofta Kebab Recipe (Giaourtlou)

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  • Author: Eli K. Giannopoulos
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 20 minutes
  • Yield: 6 kebabs 1x
  • Category: Main
  • Method: Grilled
  • Cuisine: Greek


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!



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

  • 45 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.)



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.


  • 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