Beef Kofta Kebabs Tzatziki (Print Version)
Spiced beef kofta with creamy tzatziki, grilled and served with fresh herbs and bread.
# What You Need:
→ Kofta Kebabs
01 - 1.1 lb ground beef (80/20 lean-to-fat ratio)
02 - 1 small onion, grated
03 - 2 garlic cloves, minced
04 - 2 tbsp fresh parsley, finely chopped
05 - 2 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 cayenne pepper, optional
11 - 1 tsp salt
12 - 1/2 tsp black pepper
13 - 2 tbsp olive oil, for brushing
→ Tzatziki Sauce
14 - 1 cup full-fat Greek yogurt
15 - 1/2 cucumber, peeled, seeded, and grated
16 - 1 garlic clove, minced
17 - 1 tbsp fresh dill, finely chopped
18 - 1 tbsp fresh lemon juice
19 - 1 tbsp extra virgin olive oil
20 - Salt and pepper, to taste
→ To Serve
21 - Warm pita bread or gluten-free flatbread
22 - Sliced red onion
23 - Chopped fresh tomatoes
24 - Fresh parsley or mint leaves
25 - Lemon wedges
# Preparation Steps:
01 - Place grated cucumber in a clean kitchen towel and squeeze out excess moisture. In a bowl, combine Greek yogurt, cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper. Mix well, cover, and refrigerate until serving.
02 - In a large bowl, mix ground beef, grated onion, minced garlic, parsley, mint, cumin, coriander, cinnamon, smoked paprika, optional cayenne, salt, and black pepper. Use hands to combine gently without overmixing.
03 - With damp hands, divide mixture into 8 equal portions. Shape each portion around a soaked skewer into an oval kebab approximately 4 to 5 inches long.
04 - Preheat grill, grill pan, or broiler to medium-high heat. Lightly brush kebabs with olive oil. Grill for 10 to 12 minutes, turning occasionally, until evenly browned and cooked through.
05 - Transfer cooked kebabs to a platter. Serve alongside warm pita or gluten-free flatbread, sliced vegetables, fresh herbs, and lemon wedges. Drizzle with chilled tzatziki sauce.
# Expert Advice:
01 -
- They're impossibly juicy inside with a caramelized crust that happens almost by accident if you don't fuss with them too much.
- The tzatziki is cool and garlicky enough to cut through the richness without making you feel heavy afterward.
- You can prep everything ahead and just grill when people are actually hungry, which is rare and wonderful.
02 -
- Don't skip squeezing the moisture out of the cucumber—I learned this by making a batch of tzatziki that looked more like soup and tasted like regret.
- The meat mixture needs those fresh herbs, not dried ones; dried herbs taste like old paper in comparison.
03 -
- Soaking your wooden skewers for at least thirty minutes before grilling saves you from charred handles and adds a layer of burnt-wood flavor that metal skewers can't match.
- Don't flip the kebabs too often; let them sit for a couple of minutes to develop a proper crust instead of pushing them around the grill like you're nervous.