Beef Kofta Kebabs with Yogurt

I threw these on the grill one Friday after work when friends texted they were coming over in an hour. The spice blend hit the heat and filled the whole backyard with this smoky, earthy smell that made everyone show up early. We stood around the grill with cold drinks, and by the time the kebabs were done, the cucumber yogurt was already half gone from people dipping pita into it.

I made these for my neighbor who grew up in Beirut, and she nodded while chewing and said they reminded her of summer nights at her grandmothers house. That moment made me realize food doesnt have to be authentic to be respectful. It just has to be made with care and eaten with good company.

Ingredients

• Ground beef (500 g): Use 85% lean so the kebabs stay juicy on the grill without falling apart or flaring up too much.
• Onion (1 small, grated): Grating it fine keeps the texture smooth and adds moisture without chunks that can make the meat crumbly.
• Garlic (2 cloves, minced): Fresh garlic gives a sharp bite that mellows beautifully as it cooks over the flame.
• Fresh parsley and cilantro (2 tbsp each): Chop them fine and they disappear into the meat, leaving behind green flecks and a bright herbal note.
• Ground cumin, coriander, cinnamon, smoked paprika: This quartet is the soul of the kebab and the cinnamon is the secret that makes people ask what that warm note is.
• Chili flakes (optional): A pinch adds gentle heat without overpowering the spices, skip it if youre serving kids.
• Olive oil (2 tbsp): Brushing the kebabs before grilling prevents sticking and helps the outside crisp up while staying tender inside.
• Greek yogurt (250 g): Thick and tangy, it holds the cucumber and mint without getting watery or runny.
• Cucumber (half, grated): Squeeze out the moisture hard or the sauce will turn into soup by the time you sit down to eat.
• Fresh mint and dill: Mint is non negotiable here, dill is optional but adds an extra layer of cool freshness.
• Lemon juice (1 tbsp): Brightens the yogurt and balances the richness of the beef with just a few drops.

Instructions

Mix the Meat:

In a large bowl, combine the ground beef, grated onion, garlic, parsley, cilantro, cumin, coriander, cinnamon, paprika, chili flakes, salt, and black pepper. Use your hands to mix gently until everything is evenly distributed, but stop before it turns pasty or overworked.

Shape the Kebabs:

Divide the mixture into 8 portions and shape each one into a long sausage around a skewer, pressing firmly so it holds together on the grill. If the meat feels sticky, wet your hands with cold water between shaping.

Preheat the Grill:

Heat your grill or grill pan to medium high and brush the grates lightly with oil. Let it get hot enough that a drop of water sizzles and evaporates immediately.

Grill the Kebabs:

Brush each kebab with olive oil and place them on the grill, turning every few minutes until all sides are browned and the meat is cooked through, about 10 to 12 minutes total. The smell will be incredible, resist the urge to press down on them.

Make the Yogurt Sauce:

While the kebabs cook, stir together the Greek yogurt, grated cucumber, mint, dill, garlic, lemon juice, salt, and pepper in a small bowl. Taste it and adjust the lemon or salt if needed, then chill until serving.

Serve Hot:

Slide the kebabs off the skewers onto a platter, squeeze fresh lemon over the top, and serve with the cold yogurt sauce and warm pita or rice on the side.

Bookmark

The first time I made these, my brother ate three kebabs standing up in the kitchen before I could even plate them. He dipped the last one straight into the yogurt bowl and said this is the only way to eat beef now. Ive been making double batches ever since.

What to Serve Alongside

A simple tomato and onion salad with lemon and olive oil cuts through the richness of the meat and adds crunch. Warm pita bread is perfect for scooping up extra yogurt sauce, and a side of rice soaks up any juices left on the plate. If youre feeding a crowd, set out hummus, olives, and pickled vegetables for a full spread.

Swaps and Variations

You can use ground lamb instead of beef for a richer, more traditional flavor, or go half and half for balance. A pinch of ground allspice in the meat mixture adds a warm, floral note that deepens the spice profile. If you dont have a grill, a hot cast iron skillet works just as well and gives you a nice char on the edges.

Storage and Reheating

Leftover kebabs keep in the fridge for up to three days and reheat well in a hot oven or skillet, just add a splash of water to keep them from drying out. The yogurt sauce lasts about two days before the cucumber starts releasing moisture, so make it fresh if you can. You can also freeze the shaped uncooked kebabs on a tray, then transfer to a bag and grill them straight from frozen, adding a few extra minutes to the cook time.

• Brush the kebabs with a little extra olive oil before reheating to bring back the juiciness.
• Serve leftovers in pita pockets with fresh veggies and extra sauce for next day lunch.
• Dont freeze the yogurt sauce, it separates and turns grainy when thawed.

Bookmark

These kebabs have become my go to when I want something that feels special without the stress. The grill does most of the work, and the yogurt sauce is so forgiving that even if you forget an ingredient, it still tastes bright and cooling.

Recipe FAQs

→ Can I use lamb instead of beef?

Yes, ground lamb or a mixture of beef and lamb works beautifully and adds a traditional depth of flavor to the kofta.

→ How do I prevent the meat from falling off the skewers?

Press the meat firmly onto the skewers and use metal skewers or soak wooden ones thoroughly to minimize sticking and breaking.

→ What can I serve with these kebabs?

They pair well with warm pita bread, fluffy rice, or a fresh tomato and onion salad for a complete Mediterranean meal.

→ Can I cook these in the oven?

Absolutely, bake them on a parchment-lined sheet at 400°F (200°C) for about 15-20 minutes or until fully cooked.

→ How long does the yogurt sauce last?

The sauce stays fresh in the refrigerator for up to three days, making it great for meal prep or leftover lunches.