Beef Kofta Kebabs with Cucumber Yogurt Sauce (Printable Version)
Savory spiced beef kebabs paired with cool cucumber yogurt topping for a satisfying Middle Eastern meal.
# What You'll Need:
→ For the Kofta Kebabs
01 - 1.1 lb ground beef (80/20 blend recommended)
02 - 1 small onion, finely grated
03 - 3 cloves garlic, minced
04 - 2 tbsp fresh parsley, finely chopped
05 - 2 tbsp fresh cilantro, finely chopped
06 - 1 tsp ground cumin
07 - 1 tsp ground coriander
08 - 1/2 tsp ground cinnamon
09 - 1/2 tsp ground allspice
10 - 1/2 tsp smoked paprika
11 - 1/4 tsp cayenne pepper (optional, for heat)
12 - 1 tsp salt
13 - 1/2 tsp black pepper
14 - 2 tbsp plain breadcrumbs (or gluten-free breadcrumbs)
15 - 1 tbsp olive oil (plus more for brushing)
→ For the Cucumber Yogurt Sauce
16 - 3/4 cup plain Greek yogurt
17 - 1/2 medium cucumber, seeded and finely grated
18 - 1 clove garlic, minced
19 - 1 tbsp fresh mint, finely chopped
20 - 1 tbsp fresh dill, finely chopped
21 - 1 tbsp lemon juice
22 - 1/2 tsp salt
23 - 1/4 tsp black pepper
→ For Serving
24 - Warm pita bread or gluten-free flatbread (optional)
25 - Sliced red onion, tomatoes, and fresh herbs (optional)
# Method:
01 - In a large bowl, combine ground beef, grated onion, garlic, parsley, cilantro, cumin, coriander, cinnamon, allspice, smoked paprika, cayenne, salt, pepper, breadcrumbs, and olive oil. Mix well until fully combined, but do not overwork the meat.
02 - Divide the mixture into 8 equal portions. With damp hands, shape each portion around a soaked wooden skewer or metal skewer into a long, oval kebab about 5 inches long.
03 - Place the kebabs on a tray, cover, and refrigerate for at least 20 minutes to help them hold their shape.
04 - In a medium bowl, combine Greek yogurt, grated cucumber (squeeze out excess liquid), garlic, mint, dill, lemon juice, salt, and black pepper. Mix well and refrigerate until ready to serve.
05 - Preheat a grill or grill pan over medium-high heat. Brush the kebabs lightly with olive oil.
06 - Grill the kofta kebabs for 3-4 minutes per side, turning once, until browned and cooked through.
07 - Serve the hot kebabs with cucumber yogurt sauce, pita or flatbread, and your choice of accompaniments.
# Chef's Tips:
01 -
- The yogurt sauce cuts through all those warm spices like a cool breeze on a hot day
- These freeze beautifully raw on skewers, so you can have homemade kebabs ready for any impromptu grill night
02 -
- Squeezing every last drop of liquid from the grated cucumber is non-negotiable or your sauce will separate and look sad
- Refrigerating the shaped kebabs before grilling is the difference between food that stays on the stick and food that falls into the flames
03 -
- Soak wooden skewers for 30 minutes while you prep everything else so they don't burn on the grill
- Use two parallel skewers per kebab if you're having trouble with them spinning when you try to flip them