Beef Kofta Kebabs Cucumber Yogurt

The grill was already hot when my neighbor handed me a handful of fresh mint from her garden, insisting I try it in the kofta I was making that evening. I had been sticking to dried herbs, but that one small change turned everything around. The scent of charred spices mingling with mint became something I craved every summer after that. Now I keep a pot of mint on the windowsill just for nights like these.

I made these for a small gathering once, and everyone stood around the grill instead of sitting at the table. There was something about watching the kebabs char and hearing them sizzle that kept people close. We ended up eating them straight off the skewers, laughing as yogurt sauce dripped onto our fingers. It became less about the meal and more about the moment we were all sharing without realizing it.

Ingredients

• Ground beef (500 g, 80/20 recommended): The fat ratio matters here because it keeps the kebabs juicy and prevents them from falling apart on the grill.
• Grated onion (1 small): Adds moisture and sweetness, but squeeze out some of the liquid or the mixture will be too wet to hold its shape.
• Garlic (2 cloves, minced): Fresh garlic gives a sharper, cleaner flavor than powder and blooms beautifully when it hits the heat.
• Fresh parsley (2 tbsp, finely chopped): Brings a bright, grassy note that balances the heavier spices.
• Fresh mint (1 tbsp, finely chopped): This is the secret ingredient that makes people ask what tastes so different in a good way.
• Ground cumin (1 tsp): Earthy and warm, it anchors the spice blend without overpowering the meat.
• Ground coriander (1 tsp): Adds a subtle citrusy sweetness that plays well with the yogurt sauce.
• Ground cinnamon (1/2 tsp): Just enough to add warmth and a hint of complexity without making it taste like dessert.
• Smoked paprika (1/2 tsp): Gives a gentle smokiness even before the grill does its work.
• Ground allspice (1/4 tsp): A tiny amount goes a long way in rounding out the spice profile.
• Chili flakes (1/2 tsp, optional): I always add them, but you can skip if you prefer mild heat.
• Salt (1 tsp) and black pepper (1/2 tsp): Season generously because the spices need it to shine.
• Olive oil (2 tbsp, for brushing): Prevents sticking and helps the outside crisp up without burning.
• Greek yogurt (200 g): Thick and tangy, it clings to the kebabs instead of running off like regular yogurt would.
• Cucumber (1/2, seeded and grated): Seeding is essential or the sauce will turn watery and lose its creamy texture.
• Garlic (1 small clove, minced): A little goes a long way in the sauce, so dont overdo it.
• Fresh dill (1 tbsp, chopped): Dill and cucumber are a classic pairing that tastes like summer in a bowl.
• Lemon juice (1 tbsp): Brightens everything and keeps the yogurt from tasting flat.
• Olive oil (1 tbsp, for the sauce): Adds richness and helps the flavors meld together.

Instructions

Mix the kofta:

In a large bowl, combine the ground beef, grated onion, garlic, parsley, mint, cumin, coriander, cinnamon, paprika, allspice, chili flakes, salt, and black pepper. Use your hands to mix gently until everything is just combined, being careful not to overwork the meat or it will turn tough and dense.

Shape the kebabs:

Divide the mixture into 8 equal portions, then wet your hands with cold water to prevent sticking. Shape each portion into a long sausage around a skewer, pressing gently so it holds but doesnt compact too much.

Preheat the grill:

Heat your grill or grill pan over medium high until its really hot. Brush the kebabs lightly with olive oil on all sides so they develop a beautiful crust without sticking.

Grill the kebabs:

Place the kebabs on the grill and cook for 10 to 12 minutes, turning every few minutes to get even browning. Youll know theyre done when the outside is charred in spots and the inside is cooked through but still juicy.

Make the cucumber yogurt sauce:

While the kebabs cook, place the grated cucumber in a clean kitchen towel and squeeze out as much liquid as you can. In a small bowl, mix the yogurt, cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper until smooth and creamy.

Serve:

Arrange the hot kebabs on a platter, garnish with fresh herbs and lemon wedges, and serve alongside the chilled cucumber yogurt sauce. If youre feeling indulgent, add warm flatbread or a mound of fluffy rice.

Bookmark

One evening I served these with nothing but the yogurt sauce and some torn flatbread, and it felt like the simplest, most satisfying meal Id made in weeks. My friend looked up mid bite and said it tasted like vacation, which made me laugh because wed both been stuck at home for months. Sometimes the right combination of spices and smoke can take you somewhere without leaving the kitchen.

How to Get the Best Char Without Drying Out the Meat

The trick is using beef with enough fat and not overcooking it. I learned this after a few rounds of kebabs that looked perfect but tasted like cardboard. Medium high heat gives you the char you want without cooking the inside too fast, and turning them every few minutes keeps the juices from pooling on one side. If youre worried, pull one off early and check the center before committing to the whole batch.

What to Do If You Dont Have a Grill

A cast iron grill pan works beautifully and gives you those dark lines that make everything look professional. I use mine more than my actual grill because its faster to heat and easier to control. If you only have a regular skillet, crank the heat up and work in batches so the pan stays hot. You wont get the smokiness, but the spices and sear will still deliver plenty of flavor.

Making It Ahead and Storing Leftovers

You can mix the kofta up to 8 hours ahead and keep it covered in the fridge, which actually helps the flavors develop. The yogurt sauce also benefits from sitting for a while, so I usually make it first and let it chill. Leftover kebabs keep for 3 days in the fridge and reheat well in a hot skillet or oven, though theyre also excellent cold in a wrap with extra sauce and greens.

• If freezing, shape the kebabs but dont grill them, then freeze on a tray before transferring to a bag.
• Thaw in the fridge overnight and grill straight from cold for best results.
• The yogurt sauce doesnt freeze well, so make it fresh when youre ready to serve.

Bookmark

These kebabs have a way of turning an ordinary weeknight into something that feels a little more special without requiring much extra effort. The smell alone is enough to make everyone gather around the kitchen, and thats half the magic right there.

Recipe FAQs

→ What cut of beef works best for kofta kebabs?

Ground beef with an 80/20 fat ratio is ideal, providing enough fat to keep the kebabs juicy and flavorful during grilling.

→ Can I substitute other meats for the beef?

Yes, ground lamb or turkey can be used for a lighter or different flavor variation.

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

Brush the skewers and kebabs lightly with olive oil before grilling to help prevent sticking and promote even cooking.

→ What is the best way to prepare the cucumber for the yogurt sauce?

Grate the cucumber, then squeeze out excess moisture using a clean towel to avoid a watery sauce.

→ Can I make the kofta mixture ahead of time?

Yes, the mixture can be prepared and refrigerated for up to 8 hours before shaping and grilling.