Beef Kofta Kebabs Cucumber Yogurt (Printable)

Grilled spiced beef kebabs paired with a refreshing cucumber yogurt sauce and fresh herbs.

# What You'll Need:

→ Kofta Kebabs

01 - 1.1 lb ground beef (80/20 preferred)
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 Make It:

01 - In a large bowl, gently mix ground beef, grated onion, garlic, parsley, mint, cumin, coriander, cinnamon, smoked paprika, allspice, chili flakes if using, salt, and black pepper until just combined without overworking.
02 - Divide the mixture into 8 equal portions. Using wet hands, mold each portion into a long sausage shape around skewers (metal or soaked wooden).
03 - Heat the grill or grill pan to medium-high. Lightly brush the kebabs with olive oil before cooking.
04 - Grill kebabs for 10 to 12 minutes, turning occasionally until browned and fully cooked through.
05 - Wrap grated cucumber in a clean towel and squeeze out excess moisture. In a separate bowl, combine Greek yogurt, cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper. Mix well and chill until serving.
06 - Serve kofta kebabs hot, garnished with fresh herbs and lemon wedges alongside cucumber yogurt sauce and optional flatbread or rice.

# Expert Advice:

01 -
  • The spice blend creates layers of flavor that taste complex but come together in minutes.
  • Grilling gives the kebabs a char that you just cant replicate in a pan.
  • The cucumber yogurt sauce is bright, tangy, and cools every bite.
  • Theyre naturally gluten free and feel like a special occasion even on a weeknight.
02 -
  • Do not skip squeezing the moisture from the grated cucumber, or your sauce will be thin and watery instead of thick and creamy.
  • Wet your hands before shaping the kebabs so the meat doesnt stick to your fingers and you get smooth, even shapes.
  • Avoid overmixing the meat mixture, it should just come together or the texture will be dense instead of tender.
03 -
  • Use flat metal skewers if you have them, they hold the meat better and prevent spinning when you turn the kebabs.
  • If using wooden skewers, soak them in water for at least 30 minutes so they dont burn on the grill.
  • Let the kebabs rest for a minute or two after grilling so the juices redistribute and every bite stays moist.

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