Search this website

LAMB KEBAB WITH

TOMATO SAUCE AND
YOGHURT
November 2, 2017 by Lucy Parissi — 4
Comments

50
SHARES

Jump to Recipe

Jump to Video

If you are not familiar with

lamb giaortlou kebab, you
are really in for a treat!
Spiced lamb kofta served
over warm pitta bread with
tomato sauce and yoghurt.
Post sponsored by Tasty
Easy Lamb.

The roots of ‘giaortlou’ are in

Asia Minor and this Turkish
recipe is very popular in
Greece where I had a chance
to sample it this summer.

It is such a delicious dish –

tender lamb with a
wonderfully rich tomato sauce
and yoghurt served over warm
pitta breads. Yummo! as my
son would say.

Traditionally kebabs are

cooked on a barbecue but,
since BBQ weather is in short
supply at the moment, you
can easily cook them on a
griddle pan or under the grill.

Lamb mince is perfect for

kebabs as it has enough fat to
prevent them from drying out
and a wonderfully sweet taste
that pairs well with Middle
Eastern spices.

[mv_video key=”
yw5cpdre3e8clpa6n5ea”
title=”Lamb giaortlou kebab”
thumbnail=”
https://mediavine-
res.cloudinary.com/v1509556231/il3qsvjsz9se0nykx2v8.jpg”
volume=”70″
doNotOptimizePlacement=”
false”
doNotAutoplayNorOptimizePlacement=”
false” ratio=”” jsonLd=true]

Making kofta is all about the

spices and seasoning and
even the best recipe can be
improved by this very simple
trick. Just fry a small amount
of your kofta mix, taste it and
adjust your spices and
seasoning, if needed. My
mum always tasted her
mixture raw, but I am not
recommending that!

Kofta retain their shape much

better if you use flat and
slightly broad bamboo
skewers and they also benefit
from being chilled for 30
minutes, or overnight, before
cooking.

Bring them back to room

temperature when you are
ready to fry them and brush
them well with olive oil to
prevent them from sticking to
the griddle pan or BBQ.

By the way, the best pitta

breads for this are Greek style
without pockets (they
resemble naan breads). Make
my easy flatbreads or even
store-bought ones will be fine
if you fry them for a couple of
minutes to warm them before
serving.

It is up to you how you

assemble your lamb kebabs…
Some people spread the
tomato sauce over the pitta
bread then nestle the kofta
over it and drizzle with the
yoghurt.

Depends on what ratio of

tomato sauce you prefer – I
have added my tomato sauce
over the top instead. You can
also slice the pitta bread into
wedges before topping with
the rest of the ingredients.

Find many more tasty lamb

recipes at Tasty Easy Lamb
and be sure to check out my
other lamb recipes

Slow cooker lamb kleftiko

Spicy Korean lamb with
udon noodles
Lamb keema pizza
Slow cooker lamb rogan
josh

Lamb giaortlou kebab –

lamb kofta with tomato
sauce and yoghurt
Lucy Parissi | Supergolden
Bakes
If you are not familiar with
lamb kebab ‘giaortlou’ you are
really in for a treat! Spiced
lamb kofta served over warm
pitta bread with a rich tomato
sauce and yoghurt.

5 from 1 vote

Print Rate

Course: Main Course

Cuisine: Greek, Turkish
Keyword: Barbecue Lamb
Kebabs, Lamb Giaortlou
Prep Time: 40 minutes
Cook Time: 38 minutes
Total Time: 1 hour 18
minutes
Servings: 8 -9
Prevent your
Cook Mode screen from
going dark

Ingredients
2 roasted red peppers
from a jar
blitzed into a paste
or 1 tsp Turkish red
pepper paste biber salçası

For the Tomato Sauce

2 tbsp of butter
400 g | 14oz can chopped
tomatoes
1 tbsp red pepper paste
3 garlic cloves minced
1 tbsp sugar
1 cinnamon stick or 1 tsp
ground cinnamon
1 tsp salt
1/4 tsp ground cloves
freshly ground black
pepper

For the lamb kofta

2 tbsp olive oil
1 red onion grated or very
finely diced
3 garlic cloves minced
500 g | 1.1lb minced lamb
2 tbsp red pepper paste
1 tbsp finely chopped