Authentic Greek Kofta Kebabs (Keftedes)

 

Greek Kofta Kebabs 

Greek Kofta Kebabs are a staple of Hellenic cuisine, known for their fragrant blend of fresh herbs, garlic, and warm spices. Unlike Middle Eastern versions which often lean heavily on cumin and coriander, the Greek variety celebrates fresh mint, parsley, and a hint of dried oregano.

Ingredients

For the Kebabs

Meat: 1 lb (500g) ground lamb and 1 lb (500g) ground beef (80/20 lean-to-fat ratio is best).

Aromatics: 1 large red onion (finely grated and squeezed of excess juice), 4 cloves garlic (minced).

Herbs: 1/2 cup fresh parsley (finely chopped), 1/4 cup fresh mint (finely chopped).

Spices: 1 tbsp dried Greek oregano, 1 tsp ground cinnamon, 1 tsp ground cumin, 1/2 tsp red pepper flakes (optional).

Binder: 1/2 cup panko breadcrumbs soaked in 2 tbsp milk or red wine.

Seasoning: 2 tsp kosher salt, 1 tsp freshly cracked black pepper.

Citrus: Zest of 1 lemon.

For the Yogurt Sauce (Tzatziki)

1 cup Greek yogurt (full fat preferred).

1/2 English cucumber (grated and squeezed dry).

1 clove garlic (grated).

1 tbsp extra virgin olive oil.

1 tsp lemon juice.

1 tbsp fresh dill (chopped).

Instructions

1. Prepare the Meat Mixture

In a large chilled mixing bowl, combine the ground beef and lamb. Add the grated onion, minced garlic, parsley, mint, oregano, cinnamon, cumin, pepper flakes, lemon zest, salt, and pepper. Add the soaked breadcrumbs.

2. Knead the Meat

Mix by hand for about 3–5 minutes. Kneading helps the proteins bond, ensuring the kebabs stay on the skewers and have a springy, tender texture rather than a crumbly one.

Pro Tip: Cover and refrigerate the mixture for at least 1 hour (or overnight). This allows the flavors to meld and the fat to firm up, making skewering much easier.

3. Shape the Kebabs

Divide the meat into equal-sized balls (about 3 oz each). Using metal skewers (or wooden ones soaked in water for 30 minutes), mold the meat into long, thin oval shapes around the skewer. Press your fingers into the meat to create indentations; these "ridges" catch the char and hold juices.

4. Grilling

Outdoor Grill: Preheat to medium-high heat. Lightly oil the grates. Grill for 4–5 minutes per side until charred and the internal temperature reaches $160^\circ F$ ($71^\circ C$).

Oven/Broiler: Place skewers on a wire rack over a baking sheet. Broil on high for 5–7 minutes per side.

5. Serving Suggestions

Serve the kebabs warm atop charred pita bread. Garnish with:

Tzatziki: The cool cucumber sauce provides a perfect contrast to the charred meat.

Greek Salad: Sliced tomatoes, cucumbers, kalamata olives, and feta cheese.

Pickled Onions: Red onions soaked in red wine vinegar and sumac.

Secret for the Best Texture

If your meat mixture feels too soft to stay on the skewer, add an egg yolk to the bind. If you are cooking these over an open flame, ensure the meat is very cold right until it hits the grill to prevent the fat from melting too quickly, which causes the meat to slip off the skewer.