Beef Kofta Kebabs Yogurt Sauce (Printable)
Juicy spiced beef kebabs served with cool cucumber mint yogurt sauce.
# What You'll Need:
→ Kofta Kebabs
01 - 1.1 lbs 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 - ½ tsp ground cinnamon
09 - ½ tsp smoked paprika
10 - ½ tsp chili flakes (optional)
11 - 1 tsp salt
12 - ½ tsp black pepper
13 - 2 tbsp olive oil (for brushing)
→ Cucumber Mint Yogurt Sauce
14 - 1 cup plain Greek yogurt
15 - ½ 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 - ½ tsp salt
21 - ¼ tsp black pepper
→ To Serve
22 - Lemon wedges
23 - Warm pita bread or rice (optional)
# How-To Steps:
01 - Combine ground beef, grated onion, minced garlic, parsley, cilantro, cumin, coriander, cinnamon, paprika, chili flakes if using, salt, and black pepper in a large bowl. Mix thoroughly without overworking the meat.
02 - Divide meat mixture into 8 equal portions and form each into a long sausage shape around a metal or soaked wooden skewer, pressing firmly to adhere.
03 - Heat grill or grill pan to medium-high temperature and brush kebabs lightly with olive oil.
04 - Grill kofta kebabs for 10 to 12 minutes, turning occasionally until evenly browned and thoroughly cooked.
05 - In a small bowl, mix Greek yogurt, grated cucumber, mint, dill if using, garlic, lemon juice, salt, and black pepper. Refrigerate until serving.
06 - Plate the hot kofta kebabs alongside the cucumber mint yogurt sauce, lemon wedges, and optionally warm pita or rice.
# Expert Advice:
01 -
- The meat stays impossibly juicy because you're not overcooking it, and the grated onion does the heavy lifting of keeping everything tender.
- That cucumber mint sauce tastes like a cool breeze on a hot day, and it transforms simple grilled meat into something memorable.
02 -
- Do not skip squeezing the cucumber; watery sauce slides right off the meat and pools at the bottom of the plate instead of coating every bite.
- Undercooked kofta feels mushy, and overcooked kofta becomes dense—internal temperature of 160°F is your sweet spot every time.
03 -
- If you don't have a grill, a screaming hot cast-iron skillet or grill pan works just as well and gives you the same charred crust.
- Make the sauce up to a day ahead and keep it chilled; the flavors actually deepen as it sits, and you'll have one less thing to worry about when people are about to eat.