Greek-style Bull Brand Kebabs SERVES 6 Use Bull Brand Corned Meat to make Greek kebabs, called kofkas. Serve them with soft, warm pitas and tzatziki – a garlic-cucumber sauce. It’s a delicious, easy and quick meal that’s loved the world over.
CORNED MEAT ORIGINAL 300G View more recipes with this product


  • 1 x 300 g can Bull Brand Corned Meat
  • 1 medium egg, beaten
  • 80 ml (⅓ C) coarse fresh bread crumbs
  • 65 ml (¼ C) onion, finely-grated
  • 1 clove garlic, finely chopped
  • 30 ml (2 T) each chopped coriander, parsley and mint leaves
  • 5 ml (1 t) ground cumin
  • 1 ml (1/4 t) each turmeric, cinnamon and chilli powder
  • salt to taste
  • 250 ml (1 C) Greek yoghurt
  • 10 ml (2 t) garlic, crushed
  • 15 ml (1 T) mint, chopped
  • the grated rind and juice of a lemon
  • ¼ cucumber, cubed
  • 6 pita breads
  • 6 salad leaves


  • To make the kebabs, place the Bull Brand Corned Meat in a mixing bowl and mash coarsely with a fork. Add the egg, crumbs, onion, garlic, coriander, parsley, mint, cumin, turmeric, cinnamon, chilli powder and salt to taste. Mix lightly then work the mixture into oblong sausage shapes. Insert a skewer into each ‘sausage’, place on a plate and chill in the fridge for 30 minutes.
  • To make the tzatziki, mix the yoghurt, 10 ml (2 t) garlic, 15 ml (1 T) mint, lemon rind and juice and the cucumber together. Chill until ready to serve.
  • Just before serving, bake the kebabs in a preheated oven at 200 °C for 20 – 30 minutes or until golden brown.
  • To serve, heat the pita breads in the oven for a few minutes, make a split on the side of each pita, place a salad leaf inside, arrange the sausage on top and finish with a dollop of tzatziki.

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