Beef Kofta Kebabs with Cucumber Yogurt Sauce

The smell of cumin and coriander hitting hot coals takes me back to a tiny rooftop restaurant in Amman where I first ate kofta so good I ordered it three nights in a row. I've been tinkering with this recipe ever since, trying to recreate that perfect balance of warming spices and juicy meat that somehow manages to feel both exotic and completely comforting all at once.

Last summer I made these for a backyard dinner party and watched my normally spice-averse aunt go back for thirds. Something magical happens when those aromatic spices hit the grill and the whole neighborhood starts wondering what's cooking.

Ingredients

• Ground beef (80/20 blend): The fat content here is non-negotiable, I tried lean once and ended up with dry sad sticks that nobody wanted seconds of
• Finely grated onion: This tiny extra step releases moisture that keeps the kebabs incredibly tender while they cook
• Fresh parsley and cilantro: Don't even think about using dried herbs here, the fresh ones bring brightness that makes these sing
• Warm spices: The cinnamon and allspice might seem unusual but trust me, they're what makes this taste like something from a restaurant
• Plain Greek yogurt: Full fat is best, that creamy texture is what makes the sauce feel luxurious instead of just functional

Instructions

Mix and shape the kofta:

Combine everything in a large bowl and mix with your hands until just combined, then form oval logs around soaked skewers while keeping your hands damp to prevent sticking

Chill for better results:

Refrigerate the shaped kebabs for at least 20 minutes so they firm up and won't fall apart on the grill

Whip up the sauce:

Stir together yogurt with squeezed cucumber, garlic, fresh herbs, and lemon juice, then let it hang out in the fridge to meld flavors

Grill to perfection:

Cook over medium high heat for about 4 minutes per side until you get gorgeous char marks and the meat is cooked through

Save

These have become my go to when I want to feed a crowd without spending hours in the kitchen. There's something about food on sticks that makes people happy, and watching everyone build their own perfect bites with sauce and bread is half the fun.

Making Them Your Own

Lamb creates an incredibly rich version if you want to splurge, or go half and half with beef for the best of both worlds. I've also added finely grated zucchini to the meat mixture when I needed to stretch the recipe for unexpected guests.

Serving Ideas

Warm pita fresh from the oven makes these feel complete, but they're equally wonderful over rice with a simple cucumber salad on the side. Sometimes I skip the bread entirely and just load up a platter with extra vegetables and let everyone go to town.

Get Ahead Game Plan

You can shape the kebabs and make the sauce up to a day ahead, then just pull them out when you're ready to grill. The sauce actually gets better after a few hours in the fridge.

• Soak wooden skewers for at least 30 minutes so they don't burn
• Double the sauce because people will want extra
• Let the kebabs rest for a few minutes after grilling

Save

There's nothing quite like biting into a perfectly spiced kebab with cool tangy sauce on a warm evening. These never fail to make dinner feel like a celebration.

Recipe FAQs

→ What cut of beef works best for kofta kebabs?

Ground beef with an 80/20 fat ratio produces the juiciest kebabs. The higher fat content keeps the meat moist during grilling and prevents it from becoming dry or tough.

→ Can I make these kebabs ahead of time?

Yes, shape the kebabs and refrigerate them for up to 24 hours before cooking. The cucumber yogurt sauce can also be prepared a day in advance and stored in an airtight container.

→ Do I need to soak wooden skewers?

Yes, soak wooden skewers in water for at least 30 minutes before using. This prevents them from burning on the grill. Metal skewers work great too and don't require soaking.

→ What can I serve with beef kofta kebabs?

Warm pita bread, rice pilaf, grilled vegetables, or a fresh Mediterranean salad make excellent sides. The kebabs also pair beautifully with hummus and baba ganoush.

→ Can I cook these indoors without a grill?

A grill pan or cast-iron skillet works wonderfully over medium-high heat. You can also broil the kebabs in the oven, turning once halfway through cooking time.

→ How do I prevent the kebabs from falling off the skewers?

Refrigerate the shaped kebabs for at least 20 minutes before grilling. This helps them firm up and hold their shape. Using damp hands when shaping also prevents sticking.