Beef Kofta Kebabs Cucumber Yogurt (Print Version)
Spiced beef koftas grilled and served with a refreshing cucumber yogurt dip.
# What You Need:
→ Beef Kofta Kebabs
01 - 1 lb (16 oz) ground beef, 80/20 lean-to-fat ratio
02 - 1 small onion, finely grated
03 - 3 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 - 1/2 tsp ground cinnamon
09 - 1/2 tsp smoked paprika
10 - 1/4 tsp ground allspice
11 - 1/4 tsp chili flakes (optional)
12 - 1 tsp salt
13 - 1/2 tsp black pepper
14 - 2 tbsp gluten-free breadcrumbs
15 - 1 tbsp olive oil, for brushing
→ Cucumber Yogurt Dip
16 - 1 cup Greek yogurt
17 - 1/2 cup cucumber, finely diced
18 - 1 tbsp fresh dill, chopped
19 - 1 tbsp fresh mint, chopped
20 - 1 tbsp lemon juice
21 - 1 small garlic clove, minced
22 - 1/2 tsp salt
23 - 1/4 tsp black pepper
# Preparation Steps:
01 - In a large bowl, mix ground beef, grated onion, minced garlic, parsley, mint, cumin, coriander, cinnamon, paprika, allspice, optional chili flakes, salt, pepper, and gluten-free breadcrumbs until well incorporated without overmixing.
02 - Divide the mixture into 8 equal portions. With damp hands, mold each into an oval or sausage form around skewers, pressing firmly to compact the meat tightly.
03 - Heat a grill or grill pan over medium-high heat and brush the koftas lightly with olive oil to prevent sticking.
04 - Grill the kebabs for 10–12 minutes, turning occasionally, until evenly browned and cooked through.
05 - In a separate bowl, combine Greek yogurt, diced cucumber, dill, mint, lemon juice, minced garlic, salt, and pepper. Stir until fully blended and refrigerate until serving.
06 - Serve the hot kofta kebabs alongside the chilled cucumber yogurt dip. Garnish with additional fresh herbs if desired.
# Expert Advice:
01 -
- They come together in under 40 minutes but taste like you spent all day on them.
- The cucumber yogurt dip is cool, bright, and cuts through the richness in a way that feels almost magical.
- Perfectly seasoned without being heavy—you'll find yourself reaching for a third one without realizing it.
02 -
- If your mixture is too wet, the koftas will fall apart on the grill—add another tablespoon of breadcrumbs if it feels soft or sticky.
- Don't skip soaking wooden skewers in water for 30 minutes; it's the difference between perfectly cooked meat and charred handles.
- The dip tastes better after it sits in the fridge for at least 15 minutes, so make it first if you can.
03 -
- Keep your hands slightly damp while shaping the koftas so the mixture doesn't stick to your fingers—it makes the whole process faster and less frustrating.
- If you're using a grill pan instead of an outdoor grill, get it screaming hot and work in batches so you don't crowd the pan and steam the meat instead of searing it.