Beef Kofta Kebabs Cucumber Yogurt (Printable)
Grilled spiced beef kofta paired with refreshing cucumber yogurt sauce and herbs.
# What You'll Need:
→ Beef Kofta Kebabs
01 - 1.1 lbs ground beef (85% lean)
02 - 1 small onion, finely grated
03 - 3 cloves garlic, minced
04 - 2 tbsp fresh parsley, finely chopped
05 - 2 tbsp fresh cilantro, finely chopped
06 - 1 tsp ground cumin
07 - 1 tsp ground coriander
08 - 1 tsp ground paprika
09 - 1/2 tsp ground cinnamon
10 - 1/2 tsp chili flakes (optional)
11 - 1 tsp salt
12 - 1/2 tsp black pepper
13 - 1 tbsp olive oil (for brushing)
→ Cucumber Yogurt Sauce
14 - 3/4 cup plain Greek yogurt
15 - 1/2 cucumber, finely grated and excess water squeezed out
16 - 1 small garlic clove, minced
17 - 1 tbsp fresh dill, finely chopped
18 - 1 tbsp fresh mint, finely chopped
19 - 1 tbsp lemon juice
20 - 1/4 tsp salt
21 - Black pepper, to taste
→ To Serve
22 - Warm pita bread or gluten-free wraps (optional)
23 - Sliced red onion, tomatoes, and fresh parsley (optional)
# How-To Steps:
01 - Combine ground beef, grated onion, garlic, parsley, cilantro, cumin, coriander, paprika, cinnamon, chili flakes (if using), salt, and black pepper in a large bowl. Mix thoroughly by hand until well incorporated without overworking.
02 - Divide the mixture into 8 equal portions. Form each portion into a long sausage shape around a metal or soaked wooden skewer.
03 - Heat grill or grill pan over medium-high. Lightly brush kebabs with olive oil.
04 - Cook kebabs for 10 to 12 minutes, turning occasionally, until browned and cooked through. Remove from heat and let rest for 2 minutes.
05 - Mix Greek yogurt, grated cucumber, garlic, dill, mint, lemon juice, salt, and black pepper in a small bowl. Stir well and refrigerate until serving.
06 - Serve hot kofta kebabs with cucumber yogurt sauce, warm pita or gluten-free wraps, and fresh vegetables if desired.
# Expert Advice:
01 -
- These kebabs hit the grill in under 15 minutes and taste like you've been planning them all week.
- The cucumber yogurt sauce is cool, tangy, and becomes everyone's favorite reason to come back for more.
- Ground beef is forgiving and affordable, making this feel fancy without the fuss or price tag.
02 -
- Don't overwork the meat mixture—you'll end up with dense, tough kebabs instead of ones that are tender with a slight chew.
- Squeezing the water out of grated cucumber is non-negotiable; skip this and your sauce becomes a soup.
- Metal skewers conduct heat better than wooden ones, making your kebabs cook faster and more evenly all the way through.
03 -
- Soak wooden skewers for at least 30 minutes before using—this prevents them from charring before the meat is cooked through.
- If your grill isn't hot enough, the meat will release moisture instead of browning; wait for the grill to stop smoking before you place the kebabs down.