Beef Kofta Kebabs Cucumber Yogurt (Printable)
Spiced beef koftas grilled and paired with a fresh cucumber yogurt dip, ideal for flavorful dinners.
# 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 breadcrumbs (gluten-free if required)
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
# Steps:
01 - In a large bowl, mix ground beef, grated onion, minced garlic, parsley, mint, cumin, coriander, cinnamon, paprika, allspice, optional chili flakes, salt, pepper, and breadcrumbs until just combined; avoid overmixing.
02 - Divide the mixture into eight equal portions and, using damp hands, form each into an oval shape around a skewer, pressing firmly to compact the meat.
03 - Preheat a grill or grill pan to medium-high heat and brush the kofta skewers lightly with olive oil.
04 - Grill the koftas 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, garlic, salt, and black pepper in a bowl; mix well and refrigerate until serving.
06 - Serve the hot kofta kebabs alongside the chilled cucumber yogurt dip, optionally garnished with extra herbs.
# Expert Tips:
01 -
- The meat stays impossibly juicy because you're not overworking it, and the grill's heat creates a crust that locks everything in.
- That cucumber yogurt dip tastes like a cool, herby escape on a hot day—it balances the warm spices perfectly.
- You can have dinner ready in under 40 minutes, which means weeknight entertaining feels actually possible.
02 -
- Do not skip soaking wooden skewers—30 minutes in water prevents them from catching fire and charring before your meat cooks through.
- The meat mixture needs to be chilled for at least 15 minutes before grilling (even while your grill heats) so it holds its shape instead of sliding off the skewer.
- If your koftas are falling apart on the grill, your mixture was overworked or your grill wasn't hot enough—both fixable next time.
03 -
- Keep raw and cooked meat completely separate, and always ensure your kofta reaches 160°F (71°C) internally—no guessing on food safety.
- If you don't have a grill, a very hot cast iron skillet or grill pan works perfectly and might actually give you more control.