Beef Kofta Kebabs Cucumber Yogurt (Printable)

Grilled spiced beef kofta served with a fresh cucumber yogurt sauce and herbs for a flavorful meal.

# What You'll Need:

→ Kofta Kebabs

01 - 1.1 lb ground beef (80/20 fat ratio)
02 - 1 small onion, grated
03 - 2 cloves garlic, minced
04 - 2 tbsp fresh parsley, finely chopped
05 - 1 tbsp fresh mint, 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 - 1/4 tsp ground allspice
11 - 1/2 tsp chili flakes (optional)
12 - 1 tsp salt
13 - 1/2 tsp black pepper
14 - 2 tbsp olive oil (for brushing)

→ Cucumber Yogurt Sauce

15 - 3/4 cup Greek yogurt
16 - 1/2 cucumber, seeded and grated
17 - 1 small garlic clove, minced
18 - 1 tbsp fresh dill, chopped
19 - 1 tbsp lemon juice
20 - 1 tbsp olive oil
21 - Salt and pepper to taste

→ To Serve

22 - Lemon wedges
23 - Fresh parsley or mint, chopped
24 - Warm flatbread or rice (optional)

# How-To Steps:

01 - In a large bowl, gently mix ground beef, grated onion, minced garlic, parsley, mint, cumin, coriander, cinnamon, smoked paprika, allspice, chili flakes (if using), salt, and black pepper until just combined without overworking.
02 - Divide the mixture into 8 equal portions and, with wet hands, form each into elongated sausage shapes around skewers.
03 - Heat the grill or grill pan over medium-high heat and brush the kebabs lightly with olive oil.
04 - Grill the kebabs for 10 to 12 minutes, turning occasionally, until browned and fully cooked.
05 - Squeeze excess moisture from grated cucumber using a clean towel. In a bowl, combine Greek yogurt, cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper. Mix well and chill until serving.
06 - Serve kebabs hot garnished with fresh herbs and lemon wedges alongside cucumber yogurt sauce and optional flatbread or rice.

# Expert Advice:

01 -
  • The spice blend is warm and fragrant without being overwhelming, so even people who think they don't like Middle Eastern food end up loving it.
  • Shaping the meat around skewers is easier than it looks, and the result feels impressive enough for company.
  • The cucumber yogurt sauce is cool, tangy, and bright, cutting through the richness of the beef in the best way.
  • Leftovers reheat well and taste fantastic tucked into pita with fresh tomatoes and greens.
02 -
  • Squeezing the moisture out of both the grated onion and cucumber is not optional, wet ingredients will make the kebabs fall apart and turn the sauce into soup.
  • Wet your hands before shaping the kebabs, it makes the meat much easier to work with and prevents it from sticking to your fingers.
  • Don't skip preheating the grill, a hot surface is what gives you that charred, smoky crust without overcooking the inside.
03 -
  • Add a pinch of baking soda to the meat mixture for an even more tender texture, a trick I learned from a Turkish friend.
  • Let the kebabs rest for a few minutes after grilling, it helps the juices redistribute and makes every bite more flavorful.
  • If you want extra heat, fold a pinch of cayenne into the yogurt sauce instead of the meat, it gives you control over the spice level at the table.

Return