Beef Kofta Kebabs Tzatziki (Printable Version)
Spiced beef kofta grilled and served with fresh tzatziki and herbs for a vibrant Mediterranean dish.
# 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 - ½ tsp ground cinnamon
09 - ½ tsp paprika
10 - ¼ tsp cayenne pepper (optional)
11 - 1 tsp salt
12 - ½ tsp black pepper
13 - 1 tbsp olive oil (for brushing)
→ Tzatziki
14 - 1 cup Greek yogurt
15 - ½ 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, garlic, parsley, mint, cumin, coriander, cinnamon, paprika, cayenne (if using), salt, and pepper. Mix thoroughly without overworking the meat.
02 - Divide mixture into 8 equal portions. Form each into a long sausage shape around a skewer, pressing firmly to ensure adherence.
03 - Lightly brush the shaped koftas with olive oil to prevent sticking during grilling.
04 - Preheat grill or grill pan over medium-high heat. Cook kofta kebabs for 10 to 12 minutes, turning occasionally until browned and cooked through.
05 - While koftas cook, combine Greek yogurt, grated cucumber (excess liquid squeezed out), minced garlic, dill, lemon juice, olive oil, salt, and pepper in a bowl. Mix well and refrigerate until serving.
06 - Plate hot kofta kebabs alongside tzatziki, and optionally serve with warm pita bread and fresh garnishes as desired.
# Expert Tips:
01 -
- The meat stays impossibly juicy even when cooked through, and the spice blend tastes like you've been making these forever.
- Tzatziki transforms from a side into the best part, cooling every warm bite and making you pour extra on the plate.
- Everything comes together in under an hour, yet feels special enough for guests or a celebration of an ordinary Wednesday.
02 -
- Don't skip squeezing the cucumber dry—I learned this the hard way when my first batch of tzatziki turned into a runny mess that wouldn't coat the meat.
- If your meat sticks to the skewer, wet your hands and the skewer slightly before shaping; it makes a shocking difference in how easily they come off the grill.
- The spice blend needs salt to bloom and bind, so taste a tiny raw piece before you start grilling and adjust; you can't fix it after the fact.
03 -
- If you're nervous about meat sticking, oil your grill grates generously and let them heat until they're smoking slightly—a hot, oiled grate is your best insurance.
- For extra moisture and a subtly lighter texture, mix 2 tablespoons of breadcrumbs into the meat (skip this for gluten-free), but don't use more or they'll absorb too much and make the kofta dense.