Beef Kofta Kebabs Cucumber Yogurt (Printable)

Tender spiced beef kebabs grilled with a cool cucumber yogurt sauce and fresh 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, 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 Make It:

01 - Combine ground beef, grated onion, garlic, parsley, cilantro, cumin, coriander, paprika, cinnamon, optional chili flakes, salt, and black pepper in a large bowl. Mix thoroughly by hand without overworking.
02 - Divide the mixture into 8 equal portions. Mold each portion around a metal or soaked wooden skewer into long sausage shapes.
03 - Preheat a grill or grill pan over medium-high heat and brush kebabs lightly with olive oil.
04 - Cook the kebabs for 10 to 12 minutes, turning occasionally, until browned and cooked through. Remove from heat and let rest for a few minutes.
05 - In a small bowl, blend Greek yogurt, grated cucumber, minced garlic, dill, mint, lemon juice, salt, and black pepper. Stir until combined and refrigerate until serving.
06 - Serve kofta hot with cucumber yogurt sauce. Optionally accompany with warm pita or gluten-free wraps and fresh vegetables.

# Expert Advice:

01 -
  • The spice blend is warm and complex without overpowering, letting the quality of the beef shine through.
  • That cucumber yogurt sauce cools and refreshes in the best way, making every bite feel lighter than it actually is.
  • Once you shape the mixture, the whole thing takes 15 minutes on the grill, which means you can actually enjoy your guests instead of being stuck cooking.
02 -
  • If your kebab mixture feels too wet or crumbly, it's usually because you didn't squeeze the water out of the grated onion or cucumber—moisture is the enemy of structural integrity.
  • Don't skip letting the kebabs rest for those two minutes after grilling; it lets the juices redistribute and keeps everything tender instead of dry.
  • If you're using wooden skewers, soak them in water for at least 30 minutes or they'll burn and you'll get wisps of smoke that taste like regret.
03 -
  • Make the sauce up to a day ahead and refrigerate it; the flavors meld and deepen, and you'll have one less thing to do when people arrive.
  • If you want to prep ahead, shape the kebabs a few hours before grilling and cover them with plastic wrap in the refrigerator—this actually helps them hold together better on the grill.

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