Beef Kofta Kebabs with Tzatziki (Printable Version)
Juicy spiced beef kofta kebabs complement creamy, fresh tzatziki sauce for a flavorful grilled dish.
# What You'll Need:
→ Kofta Kebabs
01 - 1.1 lb ground beef, 80/20 lean-to-fat ratio
02 - 1 small onion, grated
03 - 2 garlic cloves, minced
04 - 2 tbsp fresh parsley, finely chopped
05 - 2 tbsp fresh mint, finely chopped
06 - 1 tsp ground cumin
07 - 1 tsp ground coriander
08 - ½ tsp ground cinnamon
09 - ½ tsp smoked paprika
10 - ¼ tsp cayenne pepper (optional)
11 - 1 tsp salt
12 - ½ tsp black pepper
13 - 2 tbsp olive oil (for brushing)
→ Tzatziki Sauce
14 - 1 cup full-fat Greek yogurt
15 - ½ cucumber, peeled, seeded, and grated
16 - 1 garlic clove, minced
17 - 1 tbsp fresh dill, finely chopped
18 - 1 tbsp fresh lemon juice
19 - 1 tbsp extra virgin olive oil
20 - Salt and pepper, to taste
→ To Serve
21 - Warm pita bread or gluten-free flatbread
22 - Sliced red onion
23 - Chopped fresh tomatoes
24 - Fresh parsley or mint leaves
25 - Lemon wedges
# Step-by-Step:
01 - Squeeze excess moisture from the grated cucumber using a clean kitchen towel. Combine Greek yogurt, cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper in a bowl. Mix thoroughly, cover, and refrigerate until ready to serve.
02 - In a large bowl, blend ground beef, grated onion, garlic, parsley, mint, cumin, coriander, cinnamon, smoked paprika, cayenne pepper if used, salt, and black pepper by hand until just combined without overmixing.
03 - Divide the mixture into 8 equal portions using damp hands. Mold each around soaked wooden or metal skewers, shaping into elongated ovals approximately 4 to 5 inches in length.
04 - Preheat the grill, grill pan, or broiler to medium-high heat. Lightly brush kebabs with olive oil. Grill for 10 to 12 minutes, turning with care until evenly browned and fully cooked.
05 - Arrange kebabs on a platter with warm pita or flatbread, sliced vegetables, fresh herbs, and lemon wedges. Drizzle generously with chilled tzatziki sauce.
# Expert Advice:
01 -
- The spice blend hits differently than typical ground beef—warm cinnamon and coriander make people pause and ask what that is.
- Tzatziki balances the richness with cool, tangy relief, and you can make it an hour ahead.
- They cook in 10 minutes flat, making this feel fancy but actually perfect for weeknight grilling.
- Naturally gluten-free if you skip the pita, no substitutions needed.
02 -
- Overmixing ground beef is the difference between tender kebabs and rubbery ones—mix just until combined, then stop yourself.
- Squeezing the cucumber dry in a towel is the single move that transforms tzatziki from watery to luxurious.
- Soaking wooden skewers for at least 30 minutes before grilling prevents them from charring to ash mid-cook.
03 -
- If your kofta mixture feels loose or wet after mixing, chill it for 30 minutes—cold meat holds shape better on the grill.
- Turning the kebabs every 2-3 minutes instead of flipping once ensures even cooking and prevents sticking.
- Make extra tzatziki; it keeps for three days and transforms leftover vegetables and bread into something special.