Beef Kofta Kebabs Tzatziki (Printable)
Spiced beef koftas grilled and paired with homemade tzatziki and fresh Mediterranean flavors.
# 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, chopped
05 - 1 tbsp fresh mint, chopped
06 - 1 tsp ground cumin
07 - 1 tsp ground coriander
08 - 0.5 tsp ground cinnamon
09 - 0.5 tsp paprika
10 - 0.25 tsp cayenne pepper (optional)
11 - 1 tsp salt
12 - 0.5 tsp black pepper
13 - 1 tbsp olive oil (for brushing)
→ Tzatziki Sauce
14 - 1 cup Greek yogurt
15 - 0.5 cucumber, grated and squeezed dry
16 - 1 clove garlic, minced
17 - 1 tbsp fresh dill, chopped
18 - 1 tbsp lemon juice
19 - 1 tbsp extra-virgin olive oil
20 - Salt and pepper, to taste
→ For Serving (Optional)
21 - Warm pita bread or flatbreads
22 - Sliced red onion
23 - Cherry tomatoes, halved
24 - Fresh parsley or mint leaves
25 - Lemon wedges
# Directions:
01 - In a large bowl, combine ground beef, grated onion, minced garlic, parsley, mint, cumin, coriander, cinnamon, paprika, cayenne pepper if using, salt, and black pepper. Mix gently until uniformly blended without overworking the meat.
02 - Divide the mixture into 8 equal portions and shape each into a long sausage around a skewer, pressing firmly to ensure adherence.
03 - Lightly brush each kofta kebab with olive oil to promote even grilling.
04 - Preheat a grill or grill pan to medium-high heat. Grill the kebabs for 10 to 12 minutes, turning occasionally until evenly browned and cooked through.
05 - While the koftas cook, combine Greek yogurt, grated and drained cucumber, minced garlic, dill, lemon juice, olive oil, salt, and pepper in a bowl. Mix thoroughly and refrigerate until serving.
06 - Plate the hot kofta kebabs accompanied by tzatziki sauce, optional pita bread, and garnishes of sliced onion, cherry tomatoes, fresh herbs, and lemon wedges.
# Cooking Tips:
01 -
- These koftas stay juicy on the inside while developing a gorgeous charred crust that's impossible to resist.
- The tzatziki is so cooling and bright that it balances the warmth of the spices in a way that feels almost restorative.
- Once you understand the technique, you can have dinner on the table in 40 minutes without feeling rushed.
- The spice blend whispers rather than shouts, so even people who shy away from bold flavors find themselves asking for seconds.
02 -
- Do not skip squeezing the water from the grated cucumber—a soggy tzatziki defeats the whole purpose of having a bright, cooling sauce.
- The kofta mixture can be shaped and refrigerated for up to 4 hours before grilling, which means you can prep ahead and grill just before guests arrive.
- If your koftas are falling apart on the grill, the mixture was either overworked or didn't have enough binder; next time, add 2 tablespoons of breadcrumbs (not for gluten-free versions) to help hold everything together.
03 -
- If metal skewers aren't available, soak wooden ones in water for at least 30 minutes so they don't char while the meat cooks.
- Make the tzatziki a few hours ahead—it actually tastes better when the flavors have time to meld, and you'll be grateful for the prep work when dinner time arrives.