Beef Kofta Kebabs Cucumber Yogurt

The smell of cumin and cinnamon hit me before the meat even touched the grill. I was helping a neighbor prep for a backyard gathering, and she handed me a bowl of spiced beef, insisting I shape it myself. My hands were clumsy at first, but she laughed and said the imperfect ones always taste better.

I made these for a small dinner party last spring, and my friend who claims she doesnt like beef asked for the recipe halfway through her second kebab. We ate outside with our hands, tearing warm flatbread and laughing as the sauce dripped onto our plates. It felt less like dinner and more like a celebration.

Ingredients

• Ground beef (80/20): The fat keeps the kebabs moist and flavorful on the grill. Leaner beef will dry out, so dont skip the marbling.
• Grated onion: This adds moisture and sweetness to the meat. Squeeze out some of the juice if its too wet, or the mixture wont hold together.
• Fresh parsley and mint: These bring brightness that cuts through the richness. Dried herbs wont give you the same pop of flavor.
• Ground cumin and coriander: The backbone of the spice blend. Toasting whole seeds and grinding them yourself makes a noticeable difference if you have the time.
• Cinnamon and allspice: Just a hint of warmth that makes people ask what the secret is. Dont overdo it or the kebabs will taste like dessert.
• Greek yogurt: Thick and tangy, it clings to the kebabs better than regular yogurt. If its too runny, strain it through cheesecloth for ten minutes.
• Cucumber: Seeding and squeezing out the water is essential. A watery sauce will slide right off and pool on the plate.
• Fresh dill: It adds a subtle anise note that pairs beautifully with cucumber and lemon. You can use mint here too if thats what you have.
• Lemon juice: Brightens the yogurt sauce and cuts through the richness of the beef. Always taste and adjust at the end.

Instructions

Mix the kofta:

Combine the beef, onion, garlic, herbs, and spices in a large bowl using your hands or a fork. Mix just until everything is evenly distributed, then stop. Overworking the meat makes it tough and dense.

Shape the kebabs:

Wet your hands to prevent sticking, then mold each portion around a skewer in a long, even sausage shape. Press firmly so it holds, but dont compress it too much or youll lose tenderness.

Preheat the grill:

Get your grill or grill pan hot before the kebabs go on. Brush the grates with oil to prevent sticking, and brush each kebab lightly with olive oil for a golden crust.

Grill the kebabs:

Lay them on the grill and resist the urge to move them right away. Let them develop a char before turning, about three minutes per side. Theyre done when firm to the touch and browned all over.

Make the sauce:

Grate the cucumber, then wring it out in a towel until your hands are tired. Mix it with yogurt, garlic, dill, lemon, olive oil, salt, and pepper. Taste it and adjust the lemon and salt until it sings.

Serve:

Pull the kebabs off the grill and let them rest for a minute. Garnish with fresh herbs and lemon wedges, and serve the yogurt sauce on the side for dipping or drizzling.

Save

One evening I served these with nothing but rice, yogurt sauce, and a simple tomato salad. My brother, who usually needs three side dishes to feel satisfied, went back for thirds. He said it tasted like something hed pay too much for at a restaurant, and I didnt tell him how easy it actually was.

How to Get the Best Char

A screaming hot grill is your friend here. If the heat is too low, the kebabs will steam instead of sear, and youll lose that smoky crust. I learned this the hard way when I tried to cook them over medium heat and ended up with pale, sad looking meat. Crank the heat, oil the grates, and be patient.

Make Ahead Tips

You can mix the kofta up to eight hours ahead and keep it covered in the fridge. The flavors deepen as it sits, and shaping them becomes easier when the mixture is cold. The yogurt sauce also benefits from resting, so make it in the morning and let the garlic and dill infuse while you go about your day.

Serving Suggestions

These kebabs are fantastic tucked into warm pita with shredded lettuce, tomatoes, and pickled turnips. I also love them over saffron rice with a side of grilled vegetables. If youre feeding a crowd, set out bowls of hummus, olives, and fresh herbs so people can build their own plates.

• Serve with a crisp salad dressed in lemon and olive oil to balance the richness.
• Flatbread is ideal for scooping up every last bit of yogurt sauce.
• Leftover kebabs reheat beautifully and make excellent next day grain bowls.

Save

This recipe has become my go to when I want something impressive but approachable. The spices feel special, the char from the grill adds drama, and the yogurt sauce ties it all together with a cool, creamy finish.

Recipe FAQs

→ What type of beef is ideal for the kofta kebabs?

Use ground beef with an 80/20 lean-to-fat ratio to ensure juicy and flavorful kebabs that hold their shape well on the skewers.

→ Can these kebabs be prepared ahead of time?

Yes, the spiced beef mixture can be made and refrigerated for up to 8 hours before shaping and grilling, making it convenient for meal planning.

→ How is the cucumber yogurt sauce made?

The sauce combines grated cucumber, Greek yogurt, garlic, fresh dill, lemon juice, olive oil, salt, and pepper, all mixed well and chilled before serving.

→ What grilling techniques help achieve the best results?

Preheat the grill or grill pan to medium-high, brush the kebabs with olive oil, and turn them occasionally to cook evenly and develop a nice char.

→ Are there variations to the spices used in the beef mixture?

Yes, the blend includes cumin, coriander, cinnamon, smoked paprika, allspice, and optional chili flakes. Adjust spices to taste for milder or spicier flavors.