Its simple, but unique and really, really good!
Specifically, a gyros shop in Melbourne calledKalimera Souvlaki Artbased in the heart of the Greek community in Oakleigh.
Hes Greek, in case you didnt guess () and hes a chef by background.
Kalimera Souvlaki Artin Oakleigh, Melbourne
Ingredients in Greek Kofta Kebabs
Heres what you better make these Greek Kofta Kebabs.
But wow, it is something special!
Skewers Get shortish ones that will fit in the pan on the stove.
Kalimera Souvlaki Artin Oakleigh, Melbourne
I use 18cm / 7 ones.
Lamb mince The spice mix is designed to compliment lamb which has a stronger flavour than other proteins.
And lamb is on point for Greek food!
Me with Thomas Deliopoulos, the chef-owner ofKalimera
However, Ive tried it with beef too and its terrific.
I think its too strong for chicken, turkey and pork.
Garlic 3 big plump cloves.
The Greek love garlic and so do I!
Dried oregano The Greek also love dried oregano, so were using quite a lot.
4 1/2 teaspoons, to be exact!
The combination of plenty of dried oregano and garlic is a never-fail classic Greek combination.
Paprika and mustard powder These add warmth and earthy flavour.
I just use regular paprika (sweet paprika) though smoked paprika would also be lovely, I think.
Curry powder The secret ingredient that adds layers of flavour and a lovely warm colour to the mixture.
I use mild but feel free to use hot if you want it spicy!
Salt and pepper For seasoning.
Copycat of Kalimera’s secret sauce
kalimeras secret sauce
The owner of Kalimera didnt reveal the exact recipe for his secret sauce.
I have to say, I think its pretty similar!
Youll be rummaging around to find anything to dip into it veggie sticks, crackers, chips!
Lots of spices makes a tasty kofta kebab!
Greek yogurtor Greek-style yogurt Plain, unsweetened.
Mayonnaise preferable whole egg, which has a smoother flavour than non-whole-egg mayonnaise.
Extra virgin olive oil For a bit of extra richness and flavour.
American yellow mustard yes, the bright yellow American stuff!
Totally works here for flavour and adding warm colour to the sauce.
The packet is labelled souvlaki bread and is about 6mm/ 0.25 thick.
Its so much nicer.
Also for pita bread, its essential so the bread doesnt break when you fold it.
Ive popped directions for reheating in the recipe card.
the vegtables
Heres what I used for the vegetables tomato, lettuce and red onion.
Classic options offered at souvlaki shops in Australia.
Though actually, in Greece, its common to bypass fresh veg and stuff with hot chips instead!
Carb on carb perfection.
How to make Greek Kofta Kebabs
You could skip the skewering to save time.
But for a little Greek spirit, its worth the effort!
Just mix the ingredients up then set aside on the counter.
Mixall the kofta ingredients in a bowl using your hands.
Yes, youve gotta get in there and get your hands dirty, theres no other way!
Just mix until the spices are evenly dispersed throughout.
I use a kind of scrunching motion with my hands, I find thats the most effective.
The dirty handsin question, hard at work!
Shape Portion into 8 then squeeze/roll into logs about 13cm/5 long.
They also cook faster and more evenly.
Lower the heat if they are browning too quickly.
If not, they will burn!!
Remove cooked koftas onto a plate then cook the second batch.
You wont need more oil because youll get fat out of the lamb.
Let everybody help themselves!
Making kofta kebab wraps This is how I make the wraps.
Theres a very specific order!
Prevent screen from sleeping
Firstly, spread sauce down the middle of the pita bread / flatbread.
Top with lettuce the sauce will glue it in place.
Then place 2 koftas on top (remove the skewers).
Well, Im greedy so I use 2.
If youre not, it’s possible for you to use 1.
Place tomato on the side, sprinkle with onion then dollop with more sauce.
Fold (or roll to enclose, if using flatbreads).
I love meals that are assemble-yourself situations, so this one rates highly in my books.
Less work for me!
Who has the time to plate up and serve 8 people?
Put your own meal together!
And the smell when these koftas are cooking is phenomenal!
Leftovers keep well, so dont be afraid to err on the side of caution and scale up.
Make bowls for lunch tomorrow, then Greek tacos for dinner the night after.
Or chop them into bite size pieces, and toss into your morning omelette as I did.
The spicing includes cinnamon so there are similarities toMiddle Eastern lamb koftas.
So much more flavourful.
Here are some of my favourite lamb mince recipes.
Life of Dozer
No dogs allowed on the couch!
Which means I spend a lot of time on the floor with him.
