Beef Kofta Kebabs Cucumber Yogurt (Print Version)

Spiced beef kebabs grilled and paired with a refreshing cucumber yogurt sauce and fresh herbs.

# What You'll Need:

→ Kofta Kebabs

01 - 1.1 lb (500 g) ground beef (80/20 recommended)
02 - 1 small onion, grated
03 - 2 cloves garlic, minced
04 - 2 tablespoons fresh parsley, finely chopped
05 - 1 tablespoon fresh mint, finely chopped
06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - 1/2 teaspoon ground cinnamon
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon ground allspice
11 - 1/2 teaspoon chili flakes (optional)
12 - 1 teaspoon salt
13 - 1/2 teaspoon black pepper
14 - 2 tablespoons olive oil (for brushing)

→ Cucumber Yogurt Sauce

15 - 3/4 cup (200 g) Greek yogurt
16 - 1/2 cucumber, seeded and grated
17 - 1 small garlic clove, minced
18 - 1 tablespoon fresh dill, chopped
19 - 1 tablespoon lemon juice
20 - 1 tablespoon olive oil
21 - Salt and pepper to taste

→ To Serve

22 - Lemon wedges
23 - Fresh parsley or mint, chopped
24 - Warm flatbread or rice (optional)

# How-To Steps:

01 - In a large bowl, combine ground beef, grated onion, garlic, parsley, mint, cumin, coriander, cinnamon, paprika, allspice, chili flakes if using, salt, and black pepper. Mix gently until just combined to avoid toughening the meat.
02 - Divide the mixture into 8 equal portions. With wet hands, form each into a long sausage shape around metal or soaked wooden skewers.
03 - Heat grill or grill pan over medium-high heat. Lightly brush the kofta kebabs with olive oil.
04 - Place the kebabs on the grill and cook for 10 to 12 minutes, turning occasionally, until browned and cooked through.
05 - While grilling, place grated cucumber in a clean towel and squeeze out excess moisture. In a bowl, combine Greek yogurt, cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper. Mix well and refrigerate until serving.
06 - Serve the kebabs hot, garnished with fresh herbs and lemon wedges, accompanied by cucumber yogurt sauce and optional flatbread or rice.

# Expert Tips:

01 -
  • The spices create a warm, aromatic crust that crisps beautifully on the grill without drying out the meat.
  • The cool yogurt sauce cuts through the richness in a way that feels refreshing, not heavy.
  • Shaping the meat around skewers makes you feel like youre running a tiny street food cart in your own backyard.
  • Leftovers reheat surprisingly well and taste even better tucked into pita the next day.
02 -
  • Squeeze the grated onion and cucumber dry or your kofta will be mushy and your sauce will be watery.
  • Wet your hands before shaping the kebabs or the meat will stick to your palms and fall apart.
  • Dont press the meat too hard onto the skewers or it will become dense and chewy instead of tender.
  • Let the grill get really hot before adding the kebabs so they sear quickly and develop that crispy exterior.
03 -
  • Soak wooden skewers for at least 30 minutes so they dont catch fire on the grill.
  • Use metal skewers if you have them because they conduct heat and help cook the meat from the inside out.
  • Taste the raw kofta mixture by cooking a tiny bit in a pan first so you can adjust seasoning before shaping everything.
  • Serve with pickled vegetables or a simple tomato salad to cut through the richness and add brightness.

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