These juicy Greek kofta kebabs are the kind you find sizzling on a small seaside grill, deeply aromatic, lightly charred, and served simply with lemon and raw onion. No heavy sauces, no complicated steps. Just honest Mediterranean flavor.

This is the style of food I grew up with, simple ingredients, real spices, and meat cooked properly, so it stays juicy inside and beautifully caramelized outside.

These kebabs sit somewhere between Greek souvlaki and Eastern Mediterranean kofta, and they are loved across the region for one reason, they are irresistible.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry 

300 g ground lamb
300 g ground beef
1 small onion, finely grated
1 garlic clove, finely grated
1 tsp ground cumin
1 tsp dried oregano
½ tsp sweet paprika
¼ tsp ground cinnamon
½ tsp cayenne pepper
1 tsp sea salt
¼ tsp freshly ground black pepper
1 cup finely chopped flat-leaf parsley
1 tbsp finely chopped fresh mint

Skewers 

Directions

Place the ground lamb and beef in a large bowl.
Add the grated onion and garlic, squeezing out excess liquid before adding.
Sprinkle in cumin, oregano, paprika, cinnamon, cayenne, salt, and black pepper.
Add the chopped parsley and mint.
Using your hands, gently mix just until combined. Do not overwork the mixture or the kebabs will become dense.
Divide the mixture into equal portions. Shape each portion around a skewer, pressing lightly and forming long oval kebabs, about the length shown in the photo.
Place on a tray and refrigerate for 15 minutes. This firms them up and helps them hold their shape on the grill.
Heat a grill pan, barbecue, or cast-iron skillet over medium-high heat. Lightly oil the surface.
Grill the kofta, turning every 1 to 2 minutes, until beautifully browned on all sides and cooked through, about 6 to 8 minutes total.
They should be juicy inside with a light char on the outside.
To Serve (as in the photo)
Serve immediately with
Thinly sliced red onion
Fresh lemon wedges
Warm pita bread
Optionally add tzatziki on the side, but the classic way is simply lemon and onion.
This is street-food elegance. Simple, bold, unforgettable.