Beef Kofta Kebabs Cucumber Sauce (Print Version)

Spiced beef koftas grilled and served with a cooling cucumber yogurt sauce and warm pita.

# What You'll Need:

→ Beef Kofta Kebabs

01 - 1.1 lbs ground beef (85% lean)
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 tsp ground paprika
09 - 1/2 tsp ground cinnamon
10 - 1/2 tsp chili flakes (optional)
11 - 1 tsp salt
12 - 1/2 tsp black pepper
13 - 1 tbsp olive oil (for brushing)

→ Cucumber Yogurt Sauce

14 - 3/4 cup plain Greek yogurt
15 - 1/2 cucumber, finely grated and excess water squeezed out
16 - 1 small garlic clove, minced
17 - 1 tbsp fresh dill, finely chopped
18 - 1 tbsp fresh mint, finely chopped
19 - 1 tbsp lemon juice
20 - 1/4 tsp salt
21 - Black pepper, to taste

→ To Serve

22 - Warm pita bread or gluten-free wraps (optional)
23 - Sliced red onion, tomatoes, and fresh parsley (optional)

# How-To Steps:

01 - In a large bowl, mix ground beef, grated onion, garlic, parsley, cilantro, cumin, coriander, paprika, cinnamon, chili flakes if using, salt, and black pepper by hand until just combined without overmixing.
02 - Divide mixture into 8 equal portions and shape each around a metal or soaked wooden skewer into long sausages.
03 - Heat grill or grill pan over medium-high heat and brush kebabs lightly with olive oil.
04 - Cook kebabs for 10 to 12 minutes, turning occasionally until browned and cooked through, then let rest for a few minutes off heat.
05 - In a small bowl, combine Greek yogurt, grated cucumber, garlic, dill, mint, lemon juice, salt, and black pepper; stir well and chill until serving.
06 - Serve kebabs hot alongside cucumber yogurt sauce with warm pita or gluten-free wraps and optional fresh vegetables.

# Expert Tips:

01 -
  • They come together in under an hour and feel far more impressive than the effort actually demands.
  • The warm spices build layers of flavor that somehow taste both exotic and comforting on the same bite.
  • Grilling them gives you that perfect charred crust while keeping the inside tender and juicy.
  • The yogurt sauce is cool, herbal, and acts like a reset button between bites.
02 -
  • Do not skip squeezing the water out of the grated cucumber; I made that mistake once and the sauce split and separated rather than staying creamy.
  • The spices need time in the meat mixture to wake up; if you make these and refrigerate them for an hour before grilling, the flavors deepen noticeably.
  • Wooden skewers must be soaked in water for at least 30 minutes, or they'll catch fire on the grill and your kebabs will taste like charred wood.
03 -
  • If you want to prep these ahead, form the kebabs, cover them, and refrigerate for up to 24 hours; the spices will intensify and the meat will hold together even better.
  • A pinch of sumac or allspice in the beef mixture adds complexity and a subtle citrus note that makes people wonder what your secret ingredient is.
  • Ground lamb works beautifully here too, either on its own or mixed 50/50 with beef for something even richer and more aromatic.

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