This classic Greek dish combines thin slices of marinated beef with an array of flavorful toppings to create a tantalizing combination of textures and flavors!

So grab your ingredients and get ready to make the best pan fried beef gyro just like served in your favorite Greek taverns!

What is Beef Gyro?

Beef gyros is a delicious Greek street food that is easy to prepare and perfect for any time of the day! Ok except maybe breakfast..

Slices of beef are marinated in a combination of spices and grilled to perfection. The juicy meat is then stuffed inside a warm pita bread with a variety of toppings such as tomatoes, onions, fries, lettuce and tzatziki sauce. 

The resulting combination of flavors and textures is nothing short of mouthwatering. Whether you are a seasoned cook or a beginner in the kitchen, this pan fried Greek beef gyro is a fantastic way to impress your guests and satisfy your cravings for delicious, homemade food!

• Easy to make: This is a really simple recipe that doesn’t require any special equipment
• Cooks in 20 minutes: There’s a bit of preparation needed, but cooking time is only 20 minutes

What you’ll need to make Beef Gyro souvlaki the traditional way

If you want to make authentic Greek Beef Gyro, you’ll need some key ingredients to get that traditional flavors. Sweet and smoked paprika and dried oregano are essential seasonings for achieving that savory and fragrant taste.

The best way to serve beef gyros is nothing other than wrapped in a 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)!  

Or try making your own homemade pita bread with my super easy recipe!

Of course authentic Greek tzatziki is the preferred sauce to garnish with. Most Greeks enjoy their traditional Greek souvlaki with some potato fries stuffed in the pita so feel free to try adding some as well.

With these ingredients on hand, you’ll be well on your way to creating a delicious and authentic Greek meal.

Beef Gyro Key Ingredients

Marinated beef:  You’ll need 500g of beef steak along with juice and zest of a lemon, garlic, dried oregano, salt, runny honey, hot and sweet paprika and some black pepper.

Potato fries (optional): Choose a waxy potato and use oil for cooking them in.

Beef Gyros wrap (souvlaki): To make the beef gyro wrap (souvlaki) you’ll need some pita bread (use our Homemade Pita Bread to make your own), Authentic Greek Tzatziki, red onion, tomatoes and shredded lettuce (optional).

Key Preparation Tips

There are three main steps involved with this Beef gyro recipe:

1. Marinate the beef steak
2. Cook the steak and make the gyros
3. Make the potato fries and assemble the beef gyro wrap (souvlaki)

Beef gyro marinade

To prepare the beef gyro, marinate the beef one day in advance to let the flavours to mingle. In a dish that can fit the steaks in one layer, mix together the lemon juice and zest, crushed garlic, olive oil, dried oregano, salt, honey, paprika, and a generous amount of black pepper.

Rub the marinade into all sides of the beef using your hands. After that, put the beef covered in the fridge and let marinate overnight.

Cook the beef gyro

Heat a non-stick frying pan or seasoned skillet over high heat for a few minutes on each side to cook the beef. If the pan is in danger of burning, reduce the heat slightly. It is important to ensure a caramelized crust.

After removing the pan from the heat, trim off any excess fat and thinly slice the steaks. Before serving, return the slices to the pan and coat them well with the pan juices.

Make the potato fries

To make the potato fries, start by peeling the potatoes and cutting them into strips. Then, toss them in a sieve with a generous amount of salt and let them drain for 20 minutes.

Heat a large, heavy-bottomed saucepan over high heat and add enough olive oil to cover the potatoes by a couple of inches. Make sure to leave at least 1/3 of the pan empty to allow the oil to bubble up while cooking.

After the oil starts shimmering, drop a potato strip into the oil to test its temperature. The potato strip should immediately start bubbling and frying if the oil is hot enough to cook.

To cook the potatoes until they turn golden, add the remaining potatoes to the pan and fry them until golden and crispy.

After cooking the fries, use a slotted spoon to transfer them to a plate lined with kitchen paper. Then season with salt.

Serve the beef gyro wrapped in pita bread with fries, Tzatziki, red onion, tomatoes, and shredded lettuce.

What’s the best beef to use for beef gyro?

When it comes to making delicious beef gyros, the quality of the meat is important, but you don’t have to break the bank to achieve a great result!

Rather than splurging on expensive cuts, opt for a more affordable option that is still suitable for pan searing and has a good amount of marbled fat. This will ensure that your meat is tender, juicy and flavorful once you marinate it with your favorite spices and herbs.

How do you stop onions from being so sharp?

We’ve all been there – you’re prepping for dinner and slicing an onion when suddenly, the sharp smell overwhelms your senses. It’s no secret that raw onions can pack a punch, but fear not, there’s an easy solution.

Try this trick the next time you cook with onions and taste the difference! Simply soak the slices in a bowl of cold water for at least 20 minutes before draining and patting dry. This will not only remove some of the harshness but also leave the onion crispier and more enjoyable to eat.

Variations

Pan-fried Greek beef gyros is a delicious and flavorful dish that can be enjoyed in many different ways. Here are some variations you can try:

• Classic Greek beef Gyro Pita wrap: Layer thinly sliced beef in a pita with tzatziki sauce, onion, tomato and fries.
• Beef Gyro Salad: Place sliced beef on a bed of lettuce and add cucumbers, tomatoes, olives, and feta cheese. Dress with tzatziki sauce or Greek vinaigrette.
• Beef Gyro Pizza: Spread pizza dough with tzatziki sauce and top with beef, tomato, onion, and feta cheese.
• Beef Gyro Sliders: Serve small beef gyros on slider buns with onion, tomato, and tzatziki sauce.
• Beef Gyro Nachos: Spread pita chips with tzatziki sauce and top with beef, feta cheese, and diced tomatoes.
• Beef Gyro Omelette: Add sliced beef, feta cheese, and serve your omellete with tzatziki sauce for a Mediterranean twist.
• Gyro fries: Place the fries on a platter, then top with the beef gyro, some tzatziki sauce on top and diced tomatoes and onions.

Tip: To make a lighter version of the the dish replace the potato fries with my homemade version of baked potato fries.

Making ahead of time and storing

To store leftover beef gyro it is best to store every component separately. Wrap the beef separately from the pita and toppings to prevent any sogginess.

Place the beef in an airtight container or resealable plastic bag. Place the pita and any toppings in separate airtight containers or bags then store the containers or bags in the refrigerator for up to 3-4 days.

When you’re ready to eat the leftovers, reheat the beef in a pan over medium heat until warm. Assemble the gyros by placing the warm beef in the pita, topping with your desired toppings, and adding tzatziki sauce, if desired.

Note that tzatziki sauce should be stored separately from the gyros components and can be refrigerated for up to 1 week.

By storing your gyros components separately and in airtight containers, you can keep them fresh and ready for a delicious and convenient meal later on.

Serving suggestions

In addition to pita bread and tzatziki sauce, there are many delicious sides and accompaniments that you can serve with beef gyros. Here are a few options:

• Greek Salad: A classic side dish with lettuce, tomato, cucumber, onion, and feta cheese topped with a Greek vinaigrette.
• Lemon Potatoes: Roasted potatoes tossed with lemon juice, garlic, and oregano for a flavorful side dish.
• Grilled Vegetables: In-season vegetables such as bell peppers, zucchini, and eggplant can be grilled or roasted and served with the gyros.
• Pilaf Rice: A fragrant, flavorful side dish made with rice, herbs, and chicken or vegetable broth.
• Greek Fries: French fries coated with lemon juice, feta, and oregano for a Mediterranean twist on a classic side dish.
• Greek potato salad: a simple and delicious combination of potatoes, olive oil, lemon juice, fresh parsley, red onion, garlic, dill and feta cheese.
• Dolmades: Grape leaves stuffed with rice and herbs, served cold as an appetizer or side dish.
• Greek Yogurt: A creamy and tangy side dish, perfect to balance the flavors in the gyros.

These are just a few ideas to get you started. Experiment with different sides and accompaniments to find your favorite combination!

Easy Beef Gyro recipe wrapped in Pita bread

(86 votes, average: 4.93 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 40 min
• Cook Time: 20 min
• Total Time: 1 hour
• Yield: 6 portions
• Category: Main
• Method: Fried
• Cuisine: Greek

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Description

Make your own traditional Greek souvlaki with beef gyro with this easy to follow recipe and discover what makes this dish the most popular Greek street food!

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Ingredients

Beef gyro marinade

• juice and zest of 1 lemon
• 2 large garlic cloves
• 2 tbsp olive oil
• 1 1/2 tsp dried oregano 
• 1 tsp salt
• 1 tsp runny honey
• 1/2 tsp sweet smoked paprika
• 1/4 tsp hot smoked paprika
• black pepper, to taste
• 500g beef steak

For the potato fries (optional)

• 250g waxy potatoes (9 oz)
• oil
• salt

For the Beef Gyro pita wrap

• 1 x recipe Homemade Pita Bread
• 1/2 x recipe Authentic Greek Tzatziki
• 1 red onion, sliced
• 2 large tomatoes, sliced
• shredded lettuce

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Instructions

Beef Gyro marinade

1. Marinate the steak a day ahead. In a dish just big enough to sit the steaks in a single layer whisk together the juice and zest of the lemon, the garlic cloves, crushed, olive oil, dried oregano, salt, honey, paprika and a good amount of black pepper. Add the steaks and using your hands rub the marinade into all of the exposed meat. Cover and transfer to the fridge to marinate overnight.

For the potato fries

1. If you’re making the fries, peel the potatoes, and cut into strips. Toss in a sieve with a generous amount of salt and set aside to drain for 20 minutes. 
2. Heat a couple of inches of oil in the bottom of a large, heavy bottomed saucepan over a high heat, enough to generously cover the potatoes but allowing at least 1/3 of empty space in the pan to allow the oil to bubble up during cooking. 
3. Once the oil is shimmering, check the oil is hot enough to cook by adding a chip; it should start bubbling and frying instantly. Add the rest to the pan and cook for roughly 10 minutes, until the potatoes are lovely and golden. To make sure they cook evenly, stir occasionally with a long handled slotted spoon, but don’t touch them for the first 5 minutes of cooking time or else they’ll stick to the bottom of the pan. 
4. Once the potatoes are cooked, remove them from the pan with the slotted spoon onto a plate lined with kitchen paper, and season again with salt.

For the Beef Gyro pita wrap (souvlaki)

1. Heat a non-stick frying pan or a seasoned skillet over a high heat and cook the steaks to your liking, a few minutes on each side. Make sure you have a nice caramelised crust, but reduce the heat a little if you’re in danger of getting burnt pieces in the pan.
2. Remove the pan from the heat, and thinly slice the steaks, trimming off any excess fat. Return the slices to the pan and make sure they’re all coated in the pan juices before serving
3. Wrap the beef gyro with the olive oil chips, pita bread, Tzatziki, red onion, tomatoes and shredded lettuce. 
4. To serve, spread some tzatziki sauce on the pita breads and top with the beef gyros, some slices of red onion, some sliced tomato, fries and lettuce and wrap.

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Keywords: beef gyros recipe, Greek beef gyro, beef gyros marinade, homemade beef gyros, souvlaki gyro

The post Easy Beef Gyro recipe wrapped in Pita bread appeared first on My Greek Dish.

What is beef Shish kebabs (or kabobs), Kofta kebab and souvlaki (skewers)?

Souvlaki is one of the most popular street food dishes in Greece, served in every taverna and for good reason! There are three ways you can have your skewered meat, but whatever you call them they are always delicious! 

Shish Kebabs (also kabobs) is a Middle Eastern dish where pieces of meat, fish, or vegetables are grilled on a skewer or spit originating in the Middle East and later adopted in Greek cuisine.

While shish kabobs are made with chunks of meat, the second way, kofta kabobs, are made with minced meat formed into oblong shaped meatballs and threaded on a skewer.

Finally in Greece kabobs are called “souvlaki” or “skewers” (kalamaki) which means any type of diced meat threaded on a skewer. They are one of the brightest examples of the influence of the Turkish cuisine in many popular Greek dishes.

Greek Marinade for Beef skewers souvlaki (Beef kabobs)

If you’re making your Beef skewers (Kabobs) without marinading them first you must start doing so! Marinading the kabobs helps tenderise the meat and infuses all the flavours deep inside it.

The marinade I use for these Beef souvlaki skewers (kabobs) is full of Greek flavours. Extra virgin olive oil, lemon juice, garlic and oregano are combined perfectly with honey, hot paprika, ground black and pink pepper. Pink pepper can be a bit tricky to source on its own, but most supermarkets have black and pink peppercorn mixes for you to buy!

What I love the most about this marinade is the combination of freshness from the thyme and lemon zest together with the spice of the mixed ground peppercorns and hot paprika. Moreover, the acidity of the lemon juice is perfectly balanced with the sweetness of honey. This acidity also helps tenderise the meat. Lemon juice will penetrate the beef giving that extra juiciness you’re looking for.

Finally the honey will give that incredible caramelisation on the outside of the Beef Kabobs, but be careful to use it in moderation. Adding too much honey in the marinade will give your kabobs an almost burnt exterior before the inside of the kabob is cooked through.

Tip: I strongly recommend that you marinade the beef overnight, but if you don’t have the time, then marinade for at least one hour in the fridge.

What cuts of beef work best for Beef souvlaki skewers (Kabobs) ?

A lot of readers ask me about choosing the right kind of cuts to make beef souvlaki. The answer is quite simple. One of the best options would be fillet mignon, as it is really tender. Ribeye and porterhouse are also great cuts for beef skewers. These cuts of beef won’t even require marinating overnight. Thirty minutes will be enough to soak up all the wonderful flavours.

But the truth is that souvlaki is more of an everyday street food, so personally I prefer to keep that filet for more special occasions as it is a little pricy. My choice would be top sirloin chunks.

Ask your butcher to cut the beef to save you some time and effort. Don’t forget to cut the beef against the grain in order for your cooked meat to be tender and not chewy. Finally cut the beef in 3-4 cm (1.5 inch) equal cubes. This will help the kabobs cook throughout without burning on the outside.

Tips for the best Greek Beef Souvlaki Skewers (Beef Kabobs)

• First of all, marinade the meat to help tenderise and soak up all the wonderful flavours. Marinade overnight if possible.
• When threading the beef kabobs it is important not to smush everything tightly together. Thread the pieces of beef and veggies loosely so that everything can cook more evenly. If you thread them tightly, the veggies will remain raw in the middle.
• Cut the veggies approximately the same size as the beef to help them caramelise and cook through. Drizzle them with some olive oil and season with salt and freshly ground pepper.
• Use wooden skewers to thread the pieces of beef. Soak the skewers in water before threading to avoid burning them on the edges. Make sure the skewers you use fit your griddle pan. If your pieces of beef are quite big, then you could thread each kabob with 2 skewers. This will help you handle them a bit easier. 
• To the beef souvlaki skewers, the best option is to grill them on a char-coal barbecue. This will make them all crispy and smokey. However, if barbecue season hasn’t arrived yet, they will also cook great on a griddle pan.

How to serve Greek beef skewers (kabobs)

My personal favourite is to enjoy the beef kabobs with some extra garlicky tzatziki sauce, pita breads and a nice refreshing Greek feta salad. For a hearty meal you can serve with Greek fries or basmati rice.

Another delicious way to serve this Beef kebab recipe is with roast peppers and tomatoes and a full spoon of yogurt seasoned with a pinch of paprika, salt, pepper and lemon zest. All you have to to do is grill the peppers and tomatoes on the same gridle pan over high heat to get them coloured and softened.

Love souvlaki? These delicious recipes are for you!

If you love Greek souvlaki as much as I do then these recipes are made for you! Give them a try and let me know what you think!

• 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
• Spicy minced Lamb Kofta Kebab Recipe (Giaourtlou)
• Easy Beef Gyro recipe wrapped in Pita Bread

Marinated Greek Beef Souvlaki Skewers (Beef Kabobs) recipe

(732 votes, average: 4.63 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 10 min (plus marinade)
• Cook Time: 15 min
• Total Time: 25 minutes
• Yield: 9-10 skewers
• Category: Main
• Method: Grill
• Cuisine: Greek

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Description

Juicy, caramelised and smoky Greek beef souvlaki skewers recipe! Take your Beef kabobs to the next level with this simple flavourful marinade.

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Ingredients

For the Beef Souvlaki & marinade

• 1 kg top sirloin beef cut in chunks (35 oz.)
• 2 tsps mustard 
• 1–2 tsps honey 
• juice of 1 lemon
• zest of 1 lemon 
• 1/2 tsp hot paprika 
• 6 tbsps olive oil 
• salt to taste
• freshly ground black and pink peppercorns (to taste)
• 1 tsp dried oregano 
• 2 tsps fresh thyme 
• 1 clove of garlic, minced

For assembling the beef skewers

• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 large onion, chopped
• 1 tbsp olive oil
• salt and pepper
• 9–10 wooden skewers

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Instructions

1. To prepare this Greek beef souvlaki recipe, cut the beef into equal sized (3 cm/1 inch) cubes and set aside.
2. Prepare the marinade for the beef kabobs. In a large bowl add all the ingredients for the marinade and the meat and blend to coat. Cover the bowl with plastic wrap and let them marinade for at least 1 hour in the fridge. Preferably leave them to marinade overnight so they soak up even more all those wonderful flavours.
3. When you are ready to cook the kabobs, prepare the vegetables. Cut the peppers and onion into 3-3.5 cm equal wide squares. Place them in a bowl, drizzle with 1 tbsp olive oil and season with salt and ground pepper.
4. For this Beef souvlaki recipe, you will need about 9-10 wooden skewers, depending on how big you want them to be. If using wooden skewers, soak them in water to prevent them from burning. And make sure to cut the tip so it fits your grill pan!
5. Thread the chunks of beef comfortably, on the skewers. Use 1 piece of pepper and 1 piece of onion between each piece of meat.
6. Brush the kabobs lightly with the remaining marinade and drizzle with olive oil.
7. Heat a large grill pan over high heat. Add 1 tbsp oil and cook the kabobs in batches for about 8 minutes. 2 minutes on each side until nicely coloured and cooked through. (Baste with olive oil as you go.)
8. Place the beef skewers on a plate, cover with foil and let them rest for 3-4 minutes before serving.

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Nutrition

• Serving Size: 1 skewer
• Calories: 260kcal
• Sugar: 2.9g
• Sodium: 614mg
• Fat: 15g
• Saturated Fat: 3.1g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1.1g
• Protein: 25.4g
• Cholesterol: 65.7mg

Keywords: beef kabobs recipe, greek beef skewers, marinated beef kebabs, beef souvlaki, greek marinade for beef souvlaki 

The post Marinated Greek Beef Souvlaki Skewers (Beef Kabobs) recipe appeared first on My Greek Dish.

It is commonly served as part of a meze platter together with some tzatziki, hummus, taramasalata, Skordalia, melitzanosalata (aubergine dip), tirokafteri (spicy feta cheese dip), fava (Yellow Split Peas Puree) and some delicious beef meatballs and lamb meatballs. Of course also by itself, with warm crusted bread or pita bread.

Cypriot Talatouri sauce recipe – Mint or no Mint?

Everyday we receive messages from our readers, asking if the traditional Tzatziki recipe is using mint or not, and if lemon juice or vinegar. So we decided to write about this traditional Cypriot dip, that is called Talatouri, which is also a yogurt based sauce very similar to Greek tzatziki.

The traditional Cypriot Talatouri recipe is made with fresh or dry mint and lemon juice instead of vinegar. These are the main differences from the Greek version of Tzatziki sauce, but we love them both! Hope you enjoy it!

Cypriot Talatouri sauce recipe – Tips to achieve the perfect texture

Talatouri is a classic yogurt, garlic and cucumber sauce. It is a very simple and easy recipe, but in order to achieve the perfect texture you have to pay attention to the details.

The main ingredients for this traditional Cypriot Talatouri sauce recipe are plenty of garlic and creamy thick Greek yogurt. If you like garlic then this is definitely a recipe made for you and if you are not afraid of the smell use a little extra… Your tastebuds will thank you!

Probably the most important part when making a Cypriot Talatouri sauce recipe is the preparation of the cucumber. You need to use seedless cucumber or if you are using a seeded one, make sure to remove the seeds. Cucumber seeds bring along a little too much moisture in the Talatouri sauce, so their texture is not what we are looking for.

Grate the cucumber, using the large holes of the grater and dry it really well. We want to remove as much of the moisture of the pulp as possible, so that the Talatouri remains creamy.

When preparing this traditional Cypriot Talatouri recipe, it is very important to use the garlic minced or grated (not chopped) in order to avoid lumps and a mouthful of garlic..

For that perfect velvet and rich texture make sure to use Greek strained yogurt, as it is smoother and creamier than other yogurts and make sure to use it cold. Find out how to make Greek yogurt from scratch with my super easy recipe!

Enjoy this authentic Cypriot Talatouri sauce recipe with a juicy souvlaki or with some warm pita breads! And if you are a vegan, take a look at my vegan tzatziki sauce recipe, where I take you through the best yogurts to use as well as how to make it so it tastes just like the original!

Talatouri recipe (Cypriot tzatziki sauce with mint)

(482 votes, average: 4.87 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 10 min
• Cook Time: 0 min
• Total Time: 10 minutes
• Yield: 3 cups
• Category: Dips
• Cuisine: Cypriot

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Description

Mint or no mint? Everyday we receive messages from our readers, asking if the traditional Tzatziki recipe is using mint or not, and if lemon juice or vinegar. So we decided to write about this traditional Cypriot dip, that is called Talatouri, which is also a yogurt based sauce very similar to Greek tzatziki.

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Ingredients

• 1 cucumber
• 2 cloves of garlic, minced
• 1/4 of a cup extra virgin olive oil
• 500g strained Greek yogurt (18 ounces)
• juice of 1 lemon
• 2–3 tbsp chopped fresh mint
• a pinch of salt

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Instructions

1. To prepare this traditional Cypriot talatouri sauce recipe, 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.
2. Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water.
3. Assemble the Talatouri sauce. In a bowl, add the cucumber, the minced garlic and olive oil, the yogurt, juice of 1 lemon, mint, a pinch of salt and blend, until the ingredients are combined. Store in the fridge and always serve cold. (Alternatively, if you have a blender, pour in the olive oil and garlic and blend until combined. Then mix with the rest of the ingredients using a spoon. This will help the garlic to mix better with the rest of the ingredients).
4. Prepare this traditional Talatouri sauce for your friends and family and serve as a delicious dip with some warm pita breads aside, or as a sauce for Greek-style souvlaki. Enjoy!

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Nutrition

• Serving Size: 2 tbsps
• Calories: 86kcal
• Sugar: 2.2g
• Sodium: 209.3mg
• Fat: 6.8g
• Saturated Fat: 1.7g
• Unsaturated Fat: 4.9g
• Trans Fat: 0g
• Carbohydrates: 3.1g
• Fiber: 0.2g
• Protein: 4g
• Cholesterol: 5.4mg

Keywords: Talatouri, Tzatziki with Mint, Cypriot Tzatziki Recipe

The post Talatouri recipe (Cypriot tzatziki sauce with mint) appeared first on My Greek Dish.

It all started when I was in the process of making a Greek feast with friends and family. Greek salad was ready, and so were the gyros and pitas. The smell of the souvlaki grilling was making everybody super hungry. But something was missing.. Fries! Some good old fashioned fries would be good enough but not today!

So I went ahead and made these delicious Greek fries with a twist!! What makes these fries “Greek”? Well nothing else than the earthy flavors used for the topping and seasoning; Greek ingredients that you will find in every mom’s kitchen. So let’s get started!

Greek fries recipe – Fried vs. baked

To prepare this Greek fries (chips) recipe you can either fry the potatoes or go healthier and bake them in the oven. Baking the potatoes may be a little more time consuming but is much healthier and if you bake them the right way they will truly reward you.

If you choose to bake your Greek fries try spreading some olive oil in the baking tray and pre-heat it in the oven, before adding the potatoes. This will stop the potatoes from sticking on the baking tray, which is a very common pitfall for when preparing baked fries. Also make sure to coat the potatoes well with olive oil to help them get that golden, crispy texture.

If you choose to fry your Greek fries they will be a little less healthy but equally (or even more) delicious! You can fry them once or double fry them for crispier results.

The secret in my delicious Greek fries recipe is nothing else than the topping! Go and get yourself some good quality Greek feta cheese, which will give them deliciously a bold flavour. Also add some chopped red onions and juicy tomatoes for that extra mediterranean twist.

Those key ingredients are very flavoursome on their own so remember to keep the seasoning sparse with just a sprinkle of dried oregano and a last minute squeeze of a lemon. Be careful if you choose to add extra salt, as feta cheese is already salty enough and remember you can’t undo an over seasoned dish!

So go ahead give this baked Greek fries recipe try and enjoy with some good old fashioned chicken souvlaki aside! Oh and you can always read this delicious recipe in Greek here Τραγανές Πατάτες Τηγανητές Φούρνου

Homemade Baked Greek Fries recipe with feta cheese

(581 votes, average: 4.85 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 10 min
• Cook Time: 50 min
• Total Time: 1 hour
• Yield: 6 portions
• Category: Side
• Method: Baked
• Cuisine: Greek

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Description

This extra crispy, extra golden and super delicious Greek homemade Greek fries recipe will surely become your newest favorite! A super simple recipe that will elevate your usual chips to a whole new level!

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Ingredients

• 5 Russet potatoes, cut into strips
• 150g feta cheese (5 oz.)
• 1/2 red onion, chopped
• 1 tomato, diced
• juice of half a lemon
• 1 tsp dried oregano
• chopped parsley for garnish
• salt
• olive oil
• vegetable oil for frying (optional)

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Instructions

1. To make this super easy Greek fries recipe, start by preparing the potatoes. Wash and peel the potatoes and cut into strips. At first slice the potatoes lengthwise into 1/2 cm (1/4 inch) slices and then cut each slice into strips. Place the potatoes in a large bowl with plenty of water to cover them.
2. Now it’s time to make a decision. Greek fries can be either fried or baked (for a healthier version).
3. If you choose to bake your Greek fries, then layer a large baking tray with parchment paper and pour in 2-3 tbsps of olive oil. Place the tray in the oven and preheat at 200C.
4. As soon as your oven is well preheated, drain and dry the potatoes and remove the baking tray from the oven. Place the potatoes on the baking sheet and season with salt and dried oregano. Toss the potatoes around to get them coated with the oil (add some more oil if necessary) and layer them evenly on the baking sheet.
5. Bake the potatoes for about 45 minutes to 1 hour, depending on size, until golden and crispy.
6. For the topping of the Greek fries use crumbled feta cheese, chopped red onions, and chopped tomatoes. Sprinkle with dried oregano and chopped parsley and squeeze over just a little bit lemon juice.
7. Enjoy your Greek fries while still warm with some gyros and tzatziki sauce!

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Nutrition

• Serving Size: 1 portion
• Calories: 255kcal
• Sugar: 3.2g
• Sodium: 627.2mg
• Fat: 10.2g
• Saturated Fat: 4.5g
• Unsaturated Fat: 5.2g
• Trans Fat: 0g
• Carbohydrates: 35.1g
• Fiber: 2.8g
• Protein: 7.7g
• Cholesterol: 22.3mg

Keywords: Greek fries recipe, Greek Fries seasoning, Baked fries with feta

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The post Homemade Baked Greek Fries recipe with feta cheese appeared first on My Greek Dish.

And if you are wondering if it is worth making pita bread at home, the answer for me is very simple! Nothing compares to the smell of some fragrant, warm, golden brown, fresh, homemade pita bread! Trust me, after you make this easy traditional Greek pitta bread recipe, you will never buy the store version again!

So go ahead, read on to discover my tips and tricks to make this Greek flat bread to perfection, my video showing you how to make it, my delicious whole-wheat pita bread variation, my no knead bread machine shortcut, my tips on how to prepare in advance and store them and of course the recipe!

Homemade Pita bread recipe – A traditional Greek delight

Pita bread (from Greek: πίτα) is a Greek flatbread that is a staple of countless Greek dishes. It is a firm favorite to serve with any assortment of meze’s and dips and spreads, like melitzanosalata, fava, feta cheese dip, tzatziki, hummus, vegan tzatziki sauce and many others.

Together with Moussaka and the vegan moussaka with lentils, Greek Pita bread is one of the most well-known Greek dishes! Where from? Look no further than souvlaki, the most popular Greek street food!

Souvlaki is nothing else than a pita bread sandwich, stuffed with a meat of your choice, a deliciously creamy tzatziki sauce, fresh, juicy tomatoes and zingy onion slices.

You’ll most commonly find Greek Pita breads served as a chicken souvlaki, pork souvlaki, beef souvlaki or lamb souvlaki, or even filled with some delicious lamb kofta kebab.

Also of course with the gyros variations, like pork gyros and chicken gyros, which is meat cut off in chunks from a spit. Who can really resist?

Traditional Greek Pita Bread Key Preparation Steps and Tips

Greek pitta bread is a very simple dish to prepare. In a nutshell, Greek pita is a plain, non-enriched dough which is left to proof and then pan fried in a skillet until fluffy and golden brown.

How to prepare your pita bread dough

A traditional Greek pita flat bread dough only needs 4 ingredients to make and the whole process is really simple. So lets get started!

Start by preparing your yeast: Dissolve your yeast in a bowl with the water and sugar and wait for it to froth. There are two reasons for this.

Firstly, and most importantly, it’s a great test to make sure the yeast is fresh and active and will get your pitta flat bread all nice and fluffy. Secondly, its ready to go and full of action when it’s mixed with the flour!

Knead your pita bread dough: Pour in your yeast mixture, flour and salt in a bowl and use your hands or a stand mixer to knead until its soft, elastic and a bit sticky.

If you find your dough being too sticky, before adding any extra flour, let the dough rest for 15-20 minutes and try handling it again. This will let the gluten in your pitta bread dough relax and make it easier to handle.

If your dough is still too sticky to handle, then add a couple of tablespoons of flour and knead for a bit longer.

Let it rest in a warm place: Coat your dough with some oil to prevent it from drying out and then cover your bowl with a kitchen towel and some cling film and let it rest in a warm place. Your dough is ready when it has doubled in size. 

If your home is a bit on the cold side, you can accelerate the proofing by putting your dough in your oven pre-heated to 40C/100F or with the oven light on only. This will kick start your yeast and make it proof faster.

Split into portions and get ready to shape: After your dough is done rising, it’s time to shape your Pita breads. Gently deflate your dough, split into evenly sized portions, and shape them into some nicely tight balls.

I use my kitchen scale to make sure I get 6 evenly sized balls out of my dough! Finally, let it rest for 15 minutes before shaping. This will relax the gluten and make your pita breads easier to spread and hold their shape.

How to shape your Greek pita bread

There are two tips that make all the difference when shaping your pita breads – rolling them out in evenly sized round disks and poking them with your fingers or a fork like a focaccia!

Shaping your pitta bread: Firstly, shape your pita bread in an even 20cm / 8-inch-wide disk. You can use your hands or a rolling pin to shape your pitas.

Using a rolling pin will result in a slightly crunchier pitta as the air is partially knocked out of the dough. On the other hand, using your hands to stretch it like a pizza base will result in more air in the dough and a fluffier pita bread

If the dough springs back, let it rest for a few minutes and try again – its gluten just needs some time to rest.

Poking the all-important holes: What visually distinguishes a Greek pita bread from a traditional flatbread are its dimples! They help create pockets of fluffiness and areas where the pita is crunchier as well as create space for your dips to sit in when served! So, go ahead and poke some dimples by pressing down firmly with your fingers or with the back of a fork!

How to cook your Greek pitta bread

For the fluffier but slower way you’ll be using some steam! If you want an even fluffier pita bread, cut some aluminium foil in a round disk the size of your skillet, spread a generous sprinkle of olive oil on it, so the pita doesn’t stick to it and place your pita on it. 

In your hot pan, add a splash of water and immediately place the aluminum foil with your pita on top of it and cover with your lid. The steam will allow your pita bread to slowly rise and steam cook.

Whole wheat pita bread

If you want a healthier variation, you can make your Greek pita bread with whole wheat flour. Use 50% whole wheat flour and 50% bread flour and follow the same recipe for the rest.

The whole wheat flour will add a nuttier flavour to your pitta while at the same time making it healthier to eat!

No knead Pitta bread using a bread machine

Ever since I bought my bread machine it has been my go-to device for making pitta bread. Not only does it remove the hassle of kneading, but it also lets my pitta dough proof at the right temperature without me needing to monitor it.

To make your no knead pita bread in a bread machine, simply add all the pita bread ingredients in the pan in this order: salt, sugar, flour, yeast, water.

The salt needs to be as far away from the yeast as possible, so it doesn’t stop it from activating. So, add your salt and sugar first and then your flour which acts as a buffer between the two.

After you’ve added your ingredients, set your bread machine to the basic dough cycle, and let it do its thing. Once it’s done, let the pitta dough proof in your bread machine for about 20-30 minutes or until doubled in size. Then proceed to shape and bake as per the recipe!

Making Greek Pita breads ahead of time

No one knows when a bunch of pitas may come in handy! Luckily, you can make your pita breads and store them in the freezer and serve them at a moment’s notice!

Cook the pita breads and let them cool down completely. Place them in ziplock bags squeezing the air out. When you want to serve, sprinkle with some olive oil, salt and dried oregano and heat them up in the oven for about 10-15 minutes straight from frozen. There is no need to thaw them! They will keep in the freezer for up to 2-3 months.

If you have pita breads that you haven’t consumed right away, you can also store them in an airtight bag the fridge. They will keep for around 3 days. To serve, just lightly brush with olive oil, sprinkle with a pinch of salt and dried oregano and heat them in the oven for a few minutes.

What to eat pita bread with?

The easiest homemade Pita Bread recipe!

(1,430 votes, average: 4.74 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 45 minutes
• Cook Time: 25 min
• Total Time: 1 hour 10 minutes
• Yield: 6 pita breads
• Category: Breads
• Method: Fried
• Cuisine: Greek
• Diet: Vegan

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Description

The very best homemade Greek pita bread recipe! And the best part, made with only 4 ingredients. Find out how to bake them to perfection with this super easy recipe.

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Ingredients

• 500–530g (17-18.5 oz.) strong white bread flour or 50% white and 50% whole-wheat flour
• 360g (12.7 oz.) lukewarm (40C/ 104F)
• 3 tsp dry instant yeast
• 1 tsp salt 
• 1 tsp sugar 

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  Greek Style 15 Minute Pita Pizza Recipe!

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Instructions

1. To prepare this pitta bread recipe add in a mixer’s bowl the yeast, sugar and water and blend to dissolve the yeast. Set aside for 5-10 minutes until yeast froths.
2. Add the flour and salt and mix using the dough hook for 6-8 minutes.  Alternatively you could mix the ingredients by hand. 
3. Depending on the flour used, the dough may need a little bit less or more flour than this pita bread recipe calls for. After mixing for a while the dough for your pita bread should become an elastic ball and a bit sticky.
4. When ready, coat the dough with olive oil, place in a bowl and cover with plastic wrap and a kitchen towel. Let it sit in a warm place, for at least 20 minutes or until it doubles its size. This is an important step for this pita bread recipe. The first proof makes the pita bread fluffy and soft. If it is winter, turn the oven on for a minute or two, until it’s a little warm, switch it off and then let the dough rise in it.
5. Take the dough out of the bowl and gently deflate with your hands. Use just a tiny bit of flour to help you if it is too sticky. Split into 6 evenly sized balls around145g/ 5 oz. each.
6. Let the pita bread balls rest for 15 minutes before shaping. This is the second proof and will allow your dough to relax and become easier to shape.
7. To form the pita bread, you can either use a rolling pin, or stretch it with your hands, about 20cm in diameter. A rolling pin will make a crunchier pita, while hand stretching a softer, fluffier one. If the dough springs back, set it aside for a few minutes to rest and then continue rolling again.
8. For a more traditional look on your pita bread, press the dough firmly with your fingertips forming dimples or use a fork to make some holes on top.
9. For a faster baked pita, heat a non-sticking frying pan to medium heat and add just a little bit of olive oil and wipe off any excess. Bake each pita bread for about 3 minutes on each side, until slightly coloured and still soft. If your pan has a lid, place the lid on while baking them to keep the moisture in.
10. For a fluffier pita use the steam method. Cut a piece of aluminium foil to the size of your pan. Generously sprinkle and spread some olive oil on it. Shape and place your pita on the foil. Pour a large glug of water in your plan over medium low heat – it should start steaming immediately! Place your pita immediately in it and cover with the lid. Let it steam for 12-15 minutes. Take it out, flip it over and cook for another 2-3 minutes on the foil.
11. To give it more colour, when you flip your pita bread, push it lightly with a wooden spoon on the pan.

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Nutrition

• Serving Size: 1 pita
• Calories: 308kcal
• Sugar: 0.2g
• Sodium: 4.7mg
• Fat: 0.9g
• Saturated Fat: 0.1g
• Trans Fat: 0g
• Carbohydrates: 64.1g
• Fiber: 2.6g
• Protein: 9.1g
• Cholesterol: 0mg

Keywords: Pita Bread recipe, Easy Homemade Pitta Bread

The post The easiest homemade Pita Bread recipe! 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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  Vegetable Skewers (Souvlaki)…

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  Homemade Greek Pork Gyros…

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  Pork Souvlaki (Skewers) with…

• 

  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

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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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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

The post Spicy minced Lamb Kofta Kebab Recipe (Giaourtlou) appeared first on My Greek Dish.