Beef Kofta Kebabs Cucumber Yogurt

The smell of cumin and cinnamon hitting a hot grill is something that pulls me right back to a summer cookout where I attempted kofta for the first time and nearly lost half of them between the grates. I learned quickly that shaping them firmly and using flat skewers makes all the difference. Now, these spiced beef kebabs are a regular request at my table, especially when the weather turns warm and everyone gathers outside. The cool cucumber yogurt sauce is the perfect contrast to the smoky, aromatic meat.

I made these for a small dinner party once, and a friend who claimed not to like ground beef went back for seconds. She said it was the herbs and the way the meat stayed juicy that won her over. I think it was also the fact that we ate them outside, wrapped in warm flatbread, with our hands. Theres something about informal, flavorful food that makes people relax and enjoy the moment.

Ingredients

• Ground beef (500 g, 80/20): The fat content keeps the kofta moist and tender, so dont go too lean or theyll dry out on the grill.
• Onion, grated: Adds moisture and a subtle sweetness, but make sure to grate it finely so it blends smoothly into the meat.
• Garlic, minced: Fresh garlic is key here, it blooms beautifully with the spices and gives the kebabs a savory backbone.
• Fresh parsley and mint: These herbs bring brightness and a hint of freshness that balances the warm spices.
• Ground cumin, coriander, cinnamon, paprika, allspice: This combination is the soul of the dish, warm, aromatic, and unmistakably Middle Eastern.
• Chili flakes (optional): I like a little heat, but you can skip these if youre serving kids or anyone sensitive to spice.
• Olive oil: Brushing the kebabs before grilling prevents sticking and adds a subtle richness.
• Greek yogurt: Thick and tangy, it forms the creamy base of the sauce and clings to every bite.
• Cucumber, seeded and grated: Squeeze out the moisture or the sauce will be watery, I learned that the hard way.
• Fresh dill: It adds a delicate, herby note that pairs perfectly with yogurt and cucumber.
• Lemon juice: A splash of acid brightens the whole sauce and ties everything together.

Instructions

Mix the kofta:

In a large bowl, combine the ground beef, grated onion, garlic, parsley, mint, and all the spices. Use your hands to mix gently until just combined, overworking the meat will make the kebabs tough.

Shape the kebabs:

Divide the mixture into 8 portions and with wet hands, mold each one into a long sausage shape around a skewer. Wetting your hands keeps the meat from sticking and makes shaping easier.

Preheat the grill:

Get your grill or grill pan nice and hot over medium high heat. Brush each kebab lightly with olive oil to prevent sticking and encourage a beautiful char.

Grill the kofta:

Place the kebabs on the grill and cook for 10 to 12 minutes, turning occasionally, until browned on all sides and cooked through. The smell alone will have everyone hovering nearby.

Make the cucumber yogurt sauce:

While the kebabs cook, grate the cucumber and squeeze out the excess moisture using a clean towel. Mix it with the yogurt, garlic, dill, lemon juice, olive oil, salt, and pepper, then refrigerate until serving.

Serve:

Arrange the hot kebabs on a platter, garnish with fresh herbs and lemon wedges, and serve alongside the cool yogurt sauce. Flatbread or rice make great accompaniments if you want to round out the meal.

Save

One evening, I served these kebabs to my neighbor who grew up in Lebanon, and she paused mid bite to tell me they reminded her of her mothers cooking. That moment made all the practice worth it. Food has a way of carrying memory and emotion, and when you get the spices and technique right, it can transport someone across time and distance.

How to Get Ahead

You can prepare the kofta mixture up to 8 hours in advance and keep it covered in the fridge. This actually helps the flavors meld and makes shaping easier when the meat is cold. The yogurt sauce also benefits from a few hours of rest, giving the garlic and dill time to infuse. Just pull everything out about 15 minutes before youre ready to grill so the meat isnt ice cold when it hits the heat.

Variations Worth Trying

If youre not a beef person, ground lamb makes these even richer and more traditional, while ground turkey keeps things lighter without sacrificing flavor. I once added a pinch of cayenne and some extra chili flakes for a friend who loves heat, and it was fantastic. You can also swap the dill in the sauce for more mint, or add a handful of chopped cucumber instead of grating it if you like more texture.

Serving Suggestions

These kebabs shine when served with warm flatbread, a simple tomato and onion salad, and maybe some roasted vegetables or rice pilaf. A fruity red wine like Grenache or a chilled dry rose pairs beautifully with the spices. If youre feeding a crowd, set everything out on a big platter and let people build their own wraps.

• Serve with warm pita or lavash for wrapping.
• Add a side of tabbouleh or fattoush for a full Middle Eastern spread.
• Drizzle a little extra olive oil and a squeeze of lemon over the top just before serving.

Save

These kofta kebabs have become one of those recipes I turn to when I want something that feels special but doesnt require hours in the kitchen. I hope they bring as much flavor and joy to your table as theyve brought to mine.

Recipe FAQs

→ What cut of beef is best for kofta kebabs?

Ground beef with about 20% fat content balances juiciness and flavor, keeping kebabs moist during grilling.

→ How can I prevent kebabs from sticking to the grill?

Lightly brush kebabs with olive oil before grilling and ensure the grill is preheated and well-oiled.

→ Can I prepare the kofta mixture in advance?

Yes, the mixture can be refrigerated for up to 8 hours before shaping and grilling, allowing flavors to meld.

→ What alternatives are there for the beef in kofta?

Lamb or turkey can be used instead of beef for a different flavor or lighter option without compromising texture.

→ How should the cucumber be prepared for the yogurt sauce?

Grate the cucumber and squeeze out excess moisture to avoid a watery sauce and maintain creamy texture.

→ What herbs best complement the kofta kebabs?

Fresh parsley, mint, and dill brighten flavors and balance the warm spices in the kofta and sauce.