Beef Kofta Kebabs Cucumber Yogurt (Printable Version)
Spiced beef kofta grilled and served alongside a cool cucumber yogurt dip for balanced flavor.
# What You'll Need:
→ Beef Kofta Kebabs
01 - 1 lb ground beef (80/20 lean-to-fat ratio)
02 - 1 small onion, finely grated
03 - 3 cloves garlic, minced
04 - 2 tbsp fresh parsley, chopped
05 - 1 tbsp fresh mint, chopped
06 - 1 tsp ground cumin
07 - 1 tsp ground coriander
08 - 1/2 tsp ground cinnamon
09 - 1/2 tsp smoked paprika
10 - 1/4 tsp ground allspice
11 - 1/4 tsp chili flakes (optional)
12 - 1 tsp salt
13 - 1/2 tsp black pepper
14 - 2 tbsp gluten-free breadcrumbs (if needed)
15 - 1 tbsp olive oil (for brushing)
→ Cucumber Yogurt Dip
16 - 1 cup Greek yogurt
17 - 1/2 cup cucumber, finely diced
18 - 1 tbsp fresh dill, chopped
19 - 1 tbsp fresh mint, chopped
20 - 1 tbsp lemon juice
21 - 1 small garlic clove, minced
22 - 1/2 tsp salt
23 - 1/4 tsp black pepper
# Step-by-Step:
01 - In a large bowl, mix ground beef, grated onion, minced garlic, parsley, mint, cumin, coriander, cinnamon, paprika, allspice, optional chili flakes, salt, black pepper, and breadcrumbs until just combined, avoiding overmixing.
02 - Divide the mixture into 8 equal portions. Using damp hands, form each portion into an oval or sausage shape around a skewer, pressing firmly to compact the meat.
03 - Preheat a grill or grill pan to medium-high heat. Lightly brush the kofta with olive oil to prevent sticking.
04 - Grill the kebabs for 10 to 12 minutes, turning occasionally, until evenly browned and fully cooked.
05 - While grilling, combine Greek yogurt, diced cucumber, dill, mint, lemon juice, minced garlic, salt, and pepper in a bowl. Mix well and refrigerate until serving.
06 - Serve the hot kofta kebabs alongside the chilled cucumber yogurt dip. Optionally, garnish with extra fresh herbs.
# Expert Advice:
01 -
- These cook in under 20 minutes but taste like you've been planning them all day.
- The spice blend is subtle enough for weeknight dinners but impressive enough for guests.
- That cooling cucumber yogurt dip is genuinely addictive, especially on hot days.
02 -
- Soaking wooden skewers for 30 minutes before grilling keeps them from catching fire and burning while your meat cooks through.
- Resist the urge to flip constantly—let each side develop a crust, which adds flavor and keeps the koftas from falling apart.
- If your mixture feels too soft to hold its shape on a skewer, refrigerate it for 15 minutes before shaping; cold meat is much easier to work with.
03 -
- Form the koftas the night before and refrigerate them overnight—they hold together better and the flavors deepen.
- If you don't have a grill, a screaming hot cast-iron skillet works beautifully and gives you even more control over browning.