Beef Kofta Kebabs Cucumber Yogurt (Printable)

Spiced beef kofta grilled and complemented by a cooling cucumber yogurt sauce for a vibrant meal.

# What You Need:

→ For the Kofta Kebabs

01 - 1.1 lb ground beef (80/20 blend recommended)
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 - 1/2 tsp ground cinnamon
09 - 1/2 tsp ground allspice
10 - 1/2 tsp smoked paprika
11 - 1/4 tsp cayenne pepper
12 - 1 tsp salt
13 - 1/2 tsp black pepper
14 - 2 tbsp plain breadcrumbs
15 - 1 tbsp olive oil (plus more for brushing)

→ For the Cucumber Yogurt Sauce

16 - 3/4 cup plain Greek yogurt
17 - 1/2 medium cucumber, seeded and finely grated
18 - 1 clove garlic, minced
19 - 1 tbsp fresh mint, finely chopped
20 - 1 tbsp fresh dill, finely chopped
21 - 1 tbsp lemon juice
22 - 1/2 tsp salt
23 - 1/4 tsp black pepper

→ For Serving

24 - Warm pita bread or gluten-free flatbread
25 - Sliced red onion, tomatoes, and fresh herbs

# How To Make It:

01 - Combine ground beef, grated onion, garlic, parsley, cilantro, cumin, coriander, cinnamon, allspice, smoked paprika, cayenne, salt, pepper, breadcrumbs, and olive oil in a large bowl. Mix until fully combined, taking care not to overwork the meat.
02 - Divide the mixture into 8 equal portions. Using damp hands, shape each portion around a soaked wooden skewer or metal skewer, forming a long, oval kebab approximately 5 inches in length.
03 - Arrange kebabs on a tray, cover, and refrigerate for at least 20 minutes. This chilling period helps the kebabs maintain their shape during cooking.
04 - In a medium bowl, combine Greek yogurt, grated cucumber with excess liquid squeezed out, garlic, mint, dill, lemon juice, salt, and black pepper. Mix thoroughly and refrigerate until serving time.
05 - Heat a grill or grill pan over medium-high temperature. Lightly brush the chilled kebabs with olive oil to prevent sticking.
06 - Grill kofta kebabs for 3 to 4 minutes per side, turning once, until evenly browned and cooked through to an internal temperature of 160°F.
07 - Arrange hot kebabs on serving plates with cucumber yogurt sauce. Accompany with warm pita or flatbread and optional toppings such as sliced red onion, tomatoes, and fresh herbs.

# Expert Suggestions:

01 -
  • The spice blend hits every warm, earthy note while still letting the beef shine through beautifully
  • That cooling yogurt sauce cuts through the richness like a refreshing breeze
  • They come together faster than you can set a table for four hungry friends
02 -
  • Squeezing the water out of your grated cucumber is the difference between a thick, creamy sauce and a sad, watery puddle
  • If you skip the chilling time, your kofta will likely slide right off the skewers and you will learn this lesson the hard way like I did
  • Metal skewers cook the meat from the inside out, while wooden ones stay cooler but need at least thirty minutes of soaking
03 -
  • Soak your wooden skewers for at least thirty minutes, or they will burn and leave your guests picking splinters out of dinner
  • Let the cooked kebabs rest for five minutes before serving, just like you would with a steak
  • Double the sauce recipe because it disappears mysteriously and people will want extra for their pita

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