Beef Kofta Kebabs with Tzatziki (Printable)
Spiced beef kebabs grilled to perfection with a refreshing, creamy tzatziki sauce and fresh herbs.
# 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 cloves garlic, minced
04 - 2 tablespoons fresh parsley, finely chopped
05 - 2 tablespoons fresh mint, finely chopped
06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - 1/2 teaspoon ground cinnamon
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon cayenne pepper (optional)
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 2 tablespoons olive oil (for brushing)
→ Tzatziki Sauce
14 - 1 cup full-fat Greek yogurt
15 - 1/2 cucumber, peeled, seeded, and grated
16 - 1 clove garlic, minced
17 - 1 tablespoon fresh dill, finely chopped
18 - 1 tablespoon fresh lemon juice
19 - 1 tablespoon 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
# Steps:
01 - Squeeze excess moisture from grated cucumber using a clean kitchen towel. Combine yogurt, cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper in a bowl. Mix well, cover, and refrigerate until serving.
02 - Mix ground beef, grated onion, minced garlic, parsley, mint, ground cumin, coriander, cinnamon, smoked paprika, cayenne (if using), salt, and black pepper thoroughly with hands until just combined without overmixing.
03 - Divide mixture into 8 equal portions using damp hands. Mold each portion around soaked wooden or metal skewers into elongated oval shapes approximately 4 to 5 inches long.
04 - Preheat grill, grill pan, or broiler to medium-high heat. Lightly brush kebabs with olive oil. Grill kebabs for 10 to 12 minutes, turning occasionally, until evenly browned and cooked through.
05 - Place kebabs on a serving platter accompanied by warm pita or gluten-free flatbread, sliced vegetables, fresh herbs, and lemon wedges. Drizzle with chilled tzatziki sauce and serve immediately.
# Expert Tips:
01 -
- The meat stays impossibly juicy because the fat ratio and fresh herbs keep everything moist and forgiving, even if you're grilling without a thermometer.
- Tzatziki is your secret weapon—that cool, creamy contrast against warm, spiced meat makes people think you've been doing this forever.
- You can prep everything ahead and just grill when guests arrive, which means more time talking and less time stressed in the kitchen.
02 -
- Don't skip squeezing the cucumber for tzatziki—I learned this the hard way when my sauce turned into a soupy mess and I had to start over feeling foolish.
- The meat should be just barely combined; every time I've overmixed because I wasn't paying attention, the result was tough and sad, not tender and succulent.
- Grill temperature matters more than you think—too low and you get gray, steamed meat; too high and the outside burns while the inside stays raw, so aim for a medium-high flame you can hold your hand over for about 3 seconds.
03 -
- If you can't find fresh mint, parsley alone won't disappoint, but fresh herbs are where the magic lives—dried herbs make this taste like seasoning instead of like food someone cared about.
- Make the tzatziki the morning of or even the day before; it actually tastes better after the flavors have had time to get to know each other, and it's one less thing to think about when guests arrive.