Beef Kofta Kebabs with Cucumber Yogurt Sauce

The first time I bit into a proper kofta kebab was at a tiny hole-in-the-wall place in Jersey City, where the owner stood outside grilling skewers over an open flame while traffic roared past. The smell alone stopped me in my tracks—cumin and smoke hitting the air before I even saw the food. Ive been chasing that perfect spiced, juicy bite ever since, and this recipe finally gets me there.

Last summer my neighbor caught me hovering over my grill at 9pm, desperately trying to get the char right while holding a flashlight with my teeth. Now she just texts me when she smells the cumin, and I know to double the batch.

Ingredients

• 500 g ground beef 80/20 blend: The fat ratio matters here because lean meat turns into sad little hockey pucks on the grill
• 1 small onion finely grated: Grating releases more moisture than chopping, keeping the kebabs tender from the inside out
• 3 cloves garlic minced: Dont be shy with fresh garlic here—mellowing on the grill makes it sweet and savory
• 2 tbsp fresh parsley and 2 tbsp fresh cilantro finely chopped: Use fresh herbs only, dried ones taste like dust in these juicy kebabs
• 1 tsp ground cumin and 1 tsp ground coriander: These are the backbone flavors that say Middle Eastern kitchen without shouting
• 1/2 tsp ground cinnamon and 1/2 tsp ground allspice: Just enough warmth to make people wonder what that secret flavor is
• 1/2 tsp smoked paprika: Adds that subtle campfire smokiness even if you're cooking on a gas grill
• 1/4 tsp cayenne pepper: Leave this out if you're feeding spice-sensitive folks, but I love the gentle heat
• 1 tsp salt and 1/2 tsp black pepper: Season generously—the meat needs salt to sing
• 2 tbsp plain breadcrumbs: The glue that holds everything together without turning the texture mealy or weird
• 1 tbsp olive oil: Keeps the meat mixture workable and helps those gorgeous grill marks develop
• 200 g plain Greek yogurt: Full fat yogurt makes the silkiest, most luxurious sauce
• 1/2 medium cucumber seeded and finely grated: Squeeze the liquid out like your life depends on it or your sauce will be watery
• 1 clove garlic minced: One raw clove goes a long way in the cool yogurt
• 1 tbsp fresh mint and 1 tbsp fresh dill finely chopped: Fresh herbs make this sauce taste like it came from a restaurant kitchen
• 1 tbsp lemon juice: Brightens up all that rich meat and creamy yogurt
• 1/2 tsp salt and 1/4 tsp black pepper: Taste as you go—yogurt needs more salt than you think

Instructions

Mix your spiced meat base:

Combine the beef, grated onion, garlic, fresh herbs, and all those beautiful spices in a large bowl. Mix with your hands until everything is evenly distributed, but stop as soon as it comes together—overworking makes tough kebabs.

Shape onto skewers:

Divide the mixture into 8 equal portions and form each around a skewer into an oval about 5 inches long. Wet your hands between every single kebab or the meat will stick and frustrate you completely.

Chill for the best results:

Arrange the kebabs on a tray and refrigerate for at least 20 minutes. This step seems annoying but it's the secret to keeping them from sliding off the skewers when they hit the heat.

Whip up the sauce:

Stir together the yogurt, grated cucumber, garlic, herbs, lemon juice, and seasonings in a medium bowl. Taste and adjust the salt, then tuck it in the fridge to let those flavors become best friends.

Get your grill ready:

Fire up your grill or grill pan over medium-high heat until it's nice and hot. Lightly brush the chilled kebabs with olive oil so they don't stick.

Grill to perfection:

Cook the kebabs for about 3 to 4 minutes per side, turning once, until they're deeply browned and cooked through. The outside should have a slight char while staying juicy inside.

Serve it all up:

Pile the hot kebabs onto a platter with that cool yogurt sauce alongside. Warm pita, fresh vegetables, and maybe a glass of rosé turn this into dinner that feels like an occasion.

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My brother-in-law took one bite of these at our Fourth of July party last year and immediately asked for the recipe. Now he texts me photos every time he makes them, which honestly is the best kind of compliment.

Making These Your Own

Lamb makes these feel extra authentic and luxurious, or try half beef and half lamb for the best of both worlds. A tablespoon of finely grated zucchini squeezed dry keeps them outrageously moist if that's your priority.

Serving Ideas

Warm some good pita right on the grill after the kebabs come off, and pile everything family-style with sliced tomatoes, red onion, and plenty of that sauce. A simple cucumber salad or some rice pilaf rounds out the meal perfectly.

Getting Ahead

You can shape and skewer these up to 24 hours in advance, then just pull them out when you're ready to grill. The sauce actually tastes better after sitting in the fridge for a day, so double it and thank yourself later.

• Freeze uncooked kebabs on the skewers for up to a month
• Grill extra for lunch the next day, tucked into pita with extra sauce
• The sauce works beautifully on grilled chicken or roasted vegetables too

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There's something deeply satisfying about food that comes off a skewer, dripping with sauce and full of flavor. Hope these bring as much joy to your table as they've brought to mine.

Recipe FAQs

→ What cut of beef works best for kofta kebabs?

Ground beef with an 80/20 meat-to-fat ratio delivers the juiciest results. The higher fat content keeps the kebabs moist during grilling and prevents them from becoming dry or tough.

→ Can I make these kofta kebabs ahead of time?

Yes, shape the kebabs and refrigerate them for up to 24 hours before cooking. The resting time actually helps flavors develop and keeps the skewers holding their shape better on the grill.

→ What's the purpose of refrigerating the kebabs before grilling?

Chilling the shaped kebabs for at least 20 minutes firms up the meat mixture, helping them maintain their form on the skewer and preventing them from falling apart during cooking.

→ Can I bake these instead of grilling?

Absolutely. Bake at 400°F (200°C) for 15-20 minutes, turning halfway through. Broil for the last 2 minutes to achieve that nice charred exterior similar to grilling.

→ How do I prevent the kebabs from sticking to the grill?

Brush the grill grates with oil before heating and lightly brush the kebabs with olive oil just before cooking. A clean, well-oiled grill ensures easy flipping and minimal sticking.

→ What sides complement these kebabs?

Warm pita bread, fluffy rice pilaf, grilled vegetables, or a fresh Mediterranean salad with tomatoes and red onion all make excellent accompaniments to balance the rich, spiced beef.