Recipes for a taste of Greece

25 August 2020

Experience a taste of Greece (and of summer) with these two mouth-watering recipes you can enjoy all year round.

Spicy minced lamb kofta kebab

This is a fantastic recipe to go on the BBQ in the summer or cook on a grill and enjoy all year round. It’s easy to make and will be ready in just 20 minutes!

Nutritional highlights

There’s a high amount of protein in this recipe that will ensure you don’t go hungry. The olive oil helps to give us the good cholesterol, namely HDL cholesterol which helps to balance out the bad cholesterol. Our highlight ingredient in this dish is the red onion which supplies a range of nutrients including as 10% of our daily vitamin C intake, 2% of our daily calcium and iron. They are also rich in antioxidants that have been shown to help reduce the risk of some cancers.


(Makes 6 kebabs)
Preparation time: 10 minutes
Cooking time: 10 minutes
Allergen advice: Pitta Breads (wheat)

For the lamb kofta kebab

2 tbsp olive oil
1 red onion, finely chopped
2 cloves of garlic, minced
250g lamb mince
250g beef mince
1tbsp dried oregano
1 tsp cumin
1 tsp cinnamon
1 tsp hot paprika
1 tsp powdered all spice berries
½ tsp pepper
½ bunch parsley, chopped
½ tsp pepper cayenne (optional)
1 tsp tomato puree

To serve the kebabs

4-5 pitta breads
Olive oil
1 tsp dried oregano
6 wooden or metal skewers


For the lamb kofta kebab:

Heat a saucepan over medium high heat, add the olive oil, the chopped onion and garlic and sauté, until tender.

In the meantime, add to a large bowl the minced meat, spices and the tomato puree. Combine the mixture well, squeezing the ingredients with your hands (or use a food processor for this if you prefer).

Add the chopped parsley and the sautéed onions and garlic. Using your hands mix all the ingredients together until combined.

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).

To assemble the kofta kebabs, cut the wooden skewers to fit your griddle pan and soak them in water (to 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 for 30 minutes to let flavours mingle and firm up the meat.

Preheat a grill or griddle pan on a high heat. Brush the kofta kebabs with olive oil and cook for about 8 to 10 minutes, turning occasionally, until nicely coloured on all sides and cooked through.

To serve the kebabs

While your lamb kofta kebabs are cooking, prepare the pitta breads. Preheat the oven to 250°C. Use a cooking brush to lightly oil the pitta breads on both sides and season with oregano. Place the pitta breads on a large tray at the bottom of the oven and bake for 2-3 minutes.

Top Tips/Healthy Swaps

Swap the pitta bread for a gluten free alternative to make this dish gluten free.

You can also serve this with some tzatziki sauce on the side.

Opt for low-fat beef mince to keep the saturated fat content down.

Feta & Pomegranate Couscous

This is a super-fast, beautifully colourful recipe for those with limited time, which is great as a side dish or for a nutritious lunch that's sure to inspire serious lunch-box envy if you make it to go!

Nutritional highlights

Pomegranates are one of the latest foods to reach superfood status, and their tangy sweet flavour works just as well in savoury as in sweet dishes. Pomegranates have three times the antioxidant power of red wine and green tea.

Antioxidants are able to "mop up" damaging free radicals generated by a poor diet, pollution and cigarette smoke, and give good protection against heart disease and other illnesses. The pumpkin seeds and walnuts are a good source of essential fatty acids, including omega 3, further boosting this dish's heart health properties.


(Makes 2 servings)
Preparation time: 5 minutes
Cooking time: 5 minutes
Allergen advice: couscous (wheat), walnuts, feta (milk)

125g couscous
2 tbsp lemon juice
2 tbsp olive oil
150g ready prepared pomegranate seeds
50g walnut pieces
1 tbsp toasted pumpkin seeds
50g spinach
150g feta, diced
25g black pitted olives, halved
Black pepper


Put the couscous into a bowl and cover with 150ml boiling water. Cover with cling film and leave to stand for five minutes.

When ready, fluff with a fork and stir in the lemon juice, olive oil and black pepper.
When the couscous is cool, add the pomegranate seeds, walnuts, pumpkin seeds, spinach, feta and olives.

Top tips/healthy swaps

Get creative and add in more of you favourite salad or vegetables.

Swap the feta for vegan cheese to make this a vegan dish.

Further information

You can find lots more expert-led information on diet and nutrition, plus recipes that pack a healthy punch, in our diet and nutrition hub.

Or why not try some more classic dishes from some of our favourite Europpean holiday destinations:

A taste of Spain

A taste of France