Beef Kofta Kebabs Cucumber Yogurt

The first time I made beef kofta kebabs was during a rooftop dinner party in early July. My friend had just returned from Istanbul and wouldnt stop talking about these incredible spiced skewers shed eaten everywhere. We ended up cooking them over her little charcoal grill until well past midnight, with neighbors leaning over balcony rails asking what smelled so amazing.

Last summer my youngest sister claimed she didnt like Middle Eastern food until I made these for her birthday cookout. She went back for thirds and actually asked for the recipe herself. Now she makes them for her roommates every Tuesday.

Ingredients

• 500 g (1.1 lb) ground beef: The 85 to 90% lean ratio keeps these juicy without being greasy
• 1 small onion, finely grated: Grating instead of chopping helps it disappear into the meat mixture
• 3 cloves garlic, minced: Dont be shy with fresh garlic here
• 2 tbsp fresh parsley, finely chopped: Brightens up all those warm spices
• 2 tbsp fresh cilantro, finely chopped: Adds that signature fresh herb layer
• 1 tsp ground cumin: The backbone of Middle Eastern spice blends
• 1 tsp ground coriander: Brings a slight citrusy warmth
• 1/2 tsp ground cinnamon: Just enough for subtle depth without tasting like dessert
• 1/2 tsp smoked paprika: Gives them that gorgeous reddish color
• 1/2 tsp ground black pepper: Freshly ground makes a real difference
• 1 tsp salt: Essential for bringing out all the spices
• 1/4 tsp chili flakes: Optional but worth it if you like gentle heat
• 2 tbsp olive oil: For brushing before they hit the grill
• 250 g (1 cup) Greek yogurt: Full fat Greek yogurt makes the sauce luxuriously thick
• 1/2 medium cucumber, grated and squeezed: Removing the excess liquid keeps the sauce from getting watery
• 1 clove garlic, minced: One clove is plenty since it doesnt get cooked
• 1 tbsp fresh dill, finely chopped: Dill and yogurt are meant to be together
• 1 tbsp fresh mint, finely chopped: Makes the sauce taste incredibly fresh
• 1 tbsp lemon juice: Brightens and balances the rich yogurt
• Salt and pepper, to taste: Season generously
• Lemon wedges: Squeezed over right before serving
• Chopped fresh herbs: Parsley mint or cilantro for sprinkling on top
• Warm pita or flatbread: For scooping up every last bite

Instructions

Mix the kofta blend:

Combine the ground beef grated onion garlic parsley cilantro cumin coriander cinnamon smoked paprika black pepper salt and chili flakes in a large bowl. Mix thoroughly until everything is evenly distributed but try not to overwork the meat.

Shape the skewers:

Divide the mixture into 8 equal portions and use wet hands to mold each portion around metal or soaked wooden skewers. Form them into long sausage shapes about 12 to 15 cm (5 to 6 inches) in length.

Chill for grilling:

Place the shaped kebabs on a tray cover them and refrigerate for at least 20 minutes. This chilling time helps them hold their shape on the grill.

Make the sauce:

Meanwhile mix the Greek yogurt grated cucumber minced garlic dill mint lemon juice and salt and pepper in a bowl. Stir well and keep it refrigerated until serving time.

Heat the grill:

Preheat your grill or grill pan to medium-high heat and brush the kebabs lightly with olive oil.

Grill to perfection:

Cook the kebabs for 10 to 12 minutes turning them occasionally until theyre nicely browned and cooked through.

Serve it up:

Arrange the hot kebabs on a platter with the cucumber yogurt sauce lemon wedges fresh herbs and flatbread on the side.

Save

These kebabs have become my go to when friends come over for casual dinners because everyone gets excited about building their own plates. Something about food on skewers just makes people happy.

Making Them Your Own

Ground lamb works beautifully here or try a fifty fifty blend of beef and lamb for even richer flavor. The spice quantities can be adjusted to your taste more chili flakes if you like heat or extra cinnamon for warmth.

Getting The Grill Right

Medium-high heat gives you those nice charred marks without burning the outside before the inside cooks through. If you're using wooden skewers soak them for at least 30 minutes so they dont scorch on the grill.

Serving Suggestions

A simple chopped salad with tomatoes and onions balances the rich kebabs perfectly. Rice pilaf makes for a filling meal or keep it lighter with just the flatbread and extra herbs.

• Let the kebabs rest for a few minutes after grilling
• Make extra sauce because people will want seconds
• Serve everything family style for a relaxed meal

Save

These kebabs always turn a regular Tuesday into something worth celebrating around the table.

Common Recipe Questions

→ How do I prevent kebabs from falling apart during grilling?

Keep your hands wet while shaping the kebabs and chill them in the fridge for at least 20 minutes before grilling. This helps them firm up and hold their shape better.

→ Can I substitute lamb for beef in the kofta?

Yes, lamb or a mixture of lamb and beef adds richness and authenticity, complementing the spices nicely.

→ What is the best way to prepare the cucumber for the yogurt sauce?

Grate the cucumber and squeeze out excess liquid before mixing it into the yogurt to keep the sauce thick and creamy.

→ Which grilling technique works best for these kebabs?

Preheat the grill to medium-high heat and brush the kebabs with olive oil to prevent sticking. Turn occasionally to brown evenly and ensure they cook through.

→ What sides pair well with these beef kofta skewers?

Fresh chopped salad, rice pilaf, or flatbread enhance the meal and balance the savory flavors of the spiced meat and cooling sauce.