Beef Kofta Kebabs Tzatziki (Printable)

Juicy spiced beef kebabs served with creamy tzatziki sauce for a flavorful grilling experience.

# What's Needed:

→ Kofta Kebabs

01 - 1.1 lb ground beef (80/20 lean-to-fat ratio)
02 - 1 small onion, grated
03 - 2 garlic cloves, minced
04 - 2 tbsp fresh parsley, finely chopped
05 - 2 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 cayenne pepper (optional)
11 - 1 tsp salt
12 - 1/2 tsp black pepper
13 - 2 tbsp olive oil (for brushing)

→ Tzatziki Sauce

14 - 1 cup full-fat Greek yogurt
15 - 1/2 cucumber, peeled, seeded, and grated
16 - 1 garlic clove, minced
17 - 1 tbsp fresh dill, finely chopped
18 - 1 tbsp fresh lemon juice
19 - 1 tbsp extra virgin olive oil
20 - Salt and pepper, to taste

→ To Serve

21 - Warm pita bread or gluten-free flatbread
22 - Sliced red onion
23 - Chopped fresh tomatoes
24 - Fresh parsley or mint leaves
25 - Lemon wedges

# How to Make It:

01 - Place grated cucumber in a clean kitchen towel and squeeze out excess moisture. In a bowl, combine Greek yogurt, cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper. Mix thoroughly, cover, and refrigerate until serving.
02 - In a large bowl, mix ground beef, grated onion, minced garlic, parsley, mint, cumin, coriander, cinnamon, smoked paprika, optional cayenne pepper, salt, and black pepper by hand until just combined without overmixing.
03 - With damp hands, divide mixture into 8 equal portions. Mold each portion around a soaked wooden or metal skewer, forming an oval-shaped kebab approximately 4–5 inches long.
04 - Preheat grill, grill pan, or broiler to medium-high heat. Lightly brush kebabs with olive oil and grill for 10–12 minutes, turning occasionally until evenly browned and fully cooked.
05 - Arrange kebabs on a platter with warm pita or gluten-free flatbread, sliced red onion, chopped tomatoes, fresh herbs, and lemon wedges. Drizzle with tzatziki sauce and serve immediately.

# Tips for Success:

01 -
  • The spice blend creates layers of warmth without overwhelming the beef, and every bite tastes complex but familiar.
  • Tzatziki cools everything down and adds a creamy, tangy contrast that makes you want to keep eating.
  • These kebabs look impressive but come together faster than youd expect, especially if you prep the yogurt sauce ahead.
  • Theyre just as good tucked into warm pita as they are eaten straight off the skewer with your hands.
02 -
  • If you skip squeezing the cucumber, your tzatziki will turn into a watery mess that slides off everything.
  • Wetting your hands before shaping the kebabs keeps the meat from sticking to your palms and makes the whole process faster.
  • Soaking wooden skewers for at least 30 minutes prevents them from catching fire on the grill.
  • Dont press down on the kebabs while theyre cooking, youll squeeze out all the juices and end up with dry meat.
03 -
  • Chill the shaped kebabs for 15 minutes before grilling to help them firm up and stay on the skewer.
  • Brush the grill grates with oil right before cooking to prevent sticking and tearing.
  • Let the kebabs rest for a minute after grilling so the juices redistribute, theyll taste juicier that way.
  • If youre making a big batch, keep finished kebabs warm in a low oven while you grill the rest.

Go Back