Beef Kofta Kebabs with Yogurt (Print Version)

Grilled spiced beef skewers served with a cool, creamy cucumber and mint yogurt sauce for a refreshing meal.

# What You'll Need:

→ Kofta Kebabs

01 - 1.1 lbs ground beef (85% lean recommended)
02 - 1 small onion, finely grated
03 - 2 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 smoked paprika
10 - 1/2 tsp chili flakes
11 - 1 tsp salt
12 - 1/2 tsp black pepper
13 - 2 tbsp olive oil

→ Cucumber Mint Yogurt Sauce

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

→ To Serve

22 - Lemon wedges
23 - Warm pita bread or rice

# How-To Steps:

01 - In a large bowl, combine the ground beef, grated onion, minced garlic, chopped parsley, cilantro, cumin, coriander, cinnamon, paprika, chili flakes, salt, and black pepper. Mix thoroughly until well incorporated, taking care not to overwork the meat.
02 - Divide the mixture into 8 equal portions. Shape each portion into a long sausage form around metal or soaked wooden skewers. Press firmly to ensure the meat adheres securely to the skewer.
03 - Preheat a grill or grill pan to medium-high heat. Lightly brush the formed kebabs with olive oil.
04 - Grill the kofta kebabs for 10 to 12 minutes, turning occasionally to ensure even browning on all sides, until fully cooked through.
05 - While the kebabs are cooking, combine Greek yogurt, grated cucumber, chopped mint, dill, minced garlic, lemon juice, salt, and pepper in a bowl. Mix well and refrigerate until serving.
06 - Serve the hot kofta kebabs accompanied by the chilled cucumber mint yogurt sauce, lemon wedges, and pita bread or rice.

# Expert Tips:

01 -
  • The spice mix is simple but makes the beef taste like youve been cooking Middle Eastern food for years.
  • The yogurt sauce cools everything down and adds a brightness that keeps you reaching for another bite.
  • Its fast enough for a weeknight but impressive enough that people think you planned it all week.
02 -
  • Squeeze the grated cucumber hard in a clean towel or the sauce will go from thick and creamy to thin and watery in minutes.
  • Dont skip soaking wooden skewers for at least 30 minutes or theyll catch fire on the grill and youll be scraping charred wood off your dinner.
  • Let the grill get properly hot before adding the kebabs or theyll stick to the grates and tear apart when you try to turn them.
03 -
  • Chill the shaped kebabs in the fridge for 20 minutes before grilling so they firm up and hold together better on the skewers.
  • Use metal skewers if you have them, they conduct heat and cook the meat from the inside out while the grill works on the outside.
  • Taste the raw meat mixture by cooking a tiny piece in a pan first, then adjust the seasoning before shaping the rest.

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