Beef Kofta Kebabs Cucumber Yogurt (Printable)

Spiced beef kebabs grilled and served with a cool cucumber yogurt sauce and fresh herbs.

# What You'll Need:

→ Kofta Kebabs

01 - 1.1 lb ground beef (80/20 recommended)
02 - 1 small onion, grated
03 - 2 cloves garlic, minced
04 - 2 tbsp fresh parsley, finely chopped
05 - 1 tbsp fresh mint, finely 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 - 1/2 tsp chili flakes (optional)
12 - 1 tsp salt
13 - 1/2 tsp black pepper
14 - 2 tbsp olive oil (for brushing)

→ Cucumber Yogurt Sauce

15 - 3/4 cup Greek yogurt
16 - 1/2 cucumber, seeded and grated
17 - 1 small garlic clove, minced
18 - 1 tbsp fresh dill, chopped
19 - 1 tbsp lemon juice
20 - 1 tbsp olive oil
21 - Salt and pepper to taste

→ To Serve

22 - Lemon wedges
23 - Fresh parsley or mint, chopped
24 - Warm flatbread or rice (optional)

# How-To Steps:

01 - In a large bowl, gently mix ground beef, grated onion, garlic, parsley, mint, cumin, coriander, cinnamon, paprika, allspice, chili flakes if using, salt, and black pepper until just combined, avoiding overworking the mixture.
02 - Divide the mixture into 8 equal portions and, with wet hands, form each into a long sausage shape around metal or soaked wooden skewers.
03 - Heat the grill or grill pan over medium-high heat and lightly brush the kebabs with olive oil.
04 - Grill the kebabs for 10 to 12 minutes, turning occasionally, until browned and thoroughly cooked.
05 - Squeeze excess moisture from the grated cucumber using a clean towel. In a bowl, combine Greek yogurt, cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper. Mix well and refrigerate until serving.
06 - Plate the kofta kebabs hot, garnished with fresh herbs and lemon wedges, accompanied by the cucumber yogurt sauce and optional flatbread or rice.

# Expert Advice:

01 -
  • The spice blend is warm and complex without being overwhelming, and it makes your kitchen smell incredible.
  • These kebabs stay juicy on the grill because the fat ratio and gentle mixing keep them tender.
  • The cooling yogurt sauce is the perfect contrast to the smoky, spiced meat.
  • Everything can be prepped ahead, so youre not scrambling when guests arrive.
02 -
  • If you skip squeezing the moisture out of the onion and cucumber, your kofta wont hold and your sauce will be watery.
  • Wet your hands before shaping each kebab or the meat will stick to your skin and fall apart on the skewer.
  • Dont flip the kebabs too early or theyll tear. Wait until they release naturally from the grill.
  • Let the meat rest after mixing so the flavors meld. Even ten minutes in the fridge makes a difference.
03 -
  • Use metal skewers if you have them. They conduct heat and help the kebabs cook evenly from the inside out.
  • If using wooden skewers, soak them for at least thirty minutes or theyll catch fire on the grill.
  • Add a pinch of baking soda to the meat mixture for an extra tender texture, a trick I picked up from a Turkish cookbook.
  • Taste your yogurt sauce before serving. It should be tangy, garlicky, and bright. Adjust with more lemon or salt if it tastes flat.

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