Beef Kofta Kebabs with Yogurt (Printable)
Spiced beef koftas grilled with a refreshing cucumber mint yogurt sauce for vibrant and juicy flavors.
# What You’ll Need:
→ Kofta Kebabs
01 - 1.1 lbs (500 g) ground beef (85% lean)
02 - 1 small onion, finely grated
03 - 2 cloves garlic, minced
04 - 2 tbsp fresh parsley, finely chopped
05 - 2 tbsp fresh cilantro, finely chopped
06 - 1 tsp ground cumin
07 - 1 tsp ground coriander
08 - 1/2 tsp ground cinnamon
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp chili flakes (optional)
11 - 1 tsp salt
12 - 1/2 tsp black pepper
13 - 2 tbsp olive oil (for brushing)
→ Cucumber Mint Yogurt Sauce
14 - 1 cup (250 g) plain Greek yogurt
15 - 1/2 cucumber, finely grated and excess moisture squeezed out
16 - 2 tbsp fresh mint, finely chopped
17 - 1 tbsp fresh dill, finely chopped (optional)
18 - 1 small garlic clove, minced
19 - 1 tbsp lemon juice
20 - 1/2 tsp salt
21 - 1/4 tsp black pepper
→ To Serve
22 - Lemon wedges
23 - Warm pita bread or rice (optional)
# How-To Steps:
01 - Mix ground beef, grated onion, garlic, parsley, cilantro, cumin, coriander, cinnamon, smoked paprika, chili flakes (if using), salt, and black pepper thoroughly in a large bowl without overworking the meat.
02 - Divide the mixture into 8 equal portions and mold each into a long sausage shape around a metal or soaked wooden skewer, pressing firmly to adhere the meat.
03 - Heat a grill or grill pan over medium-high heat and brush the kebabs lightly with olive oil.
04 - Cook the kebabs for 10 to 12 minutes, turning regularly until evenly browned and cooked through.
05 - Combine Greek yogurt, grated cucumber, mint, dill (if used), garlic, lemon juice, salt, and black pepper in a bowl; mix well and refrigerate until serving.
06 - Present the hot kebabs with cucumber mint yogurt sauce, lemon wedges, and warm pita bread or rice if desired.
# Expert Tips:
01 -
- The spice blend tastes complex and exciting but comes together in minutes, making you feel like you nailed something fancy on a regular Tuesday.
- That cool yogurt sauce is basically a lifesaver when the kebabs come off the grill hot and charred, creating this perfect contrast that just works.
02 -
- Overworking the meat makes the kebabs dense and tough, so mix just until combined and trust that it's enough.
- Squeezing the cucumber dry is non-negotiable; I learned this the hard way when my first batch of sauce was basically vegetable soup.
03 -
- If you have time, refrigerate the meat mixture for an hour before shaping; it holds together better and cooks more evenly.
- Let the kebabs rest for a minute after coming off the grill so the juices don't run out when you bite into them.