Beef Kofta Kebabs Cucumber

The smell of cumin and coriander hitting a hot grill is something that stops me in my tracks every time. I learned to make these kebabs one summer when I was tired of the same old burgers and wanted something that tasted like vacation. The first batch came out a little dry because I overworked the meat, but once I got the hang of it, they became my go-to for impressing people without much effort.

I made these for a small birthday dinner once, and my friend who never cooks asked for the recipe twice before dessert. We ate them outside with our fingers, tearing off pieces of warm flatbread and piling on extra sauce. It felt less like dinner and more like a moment we all wanted to stretch out as long as possible.

Ingredients

• Ground beef (80/20): The fat ratio matters here because it keeps the kebabs from drying out on the grill, and leaner beef just doesnt have the same richness.
• Grated onion: This adds moisture and a subtle sweetness, but make sure to grate it finely so it melts into the meat instead of creating chunks.
• Fresh parsley and mint: These herbs bring brightness that balances the warm spices, and I always chop them by hand because a food processor bruises them.
• Cumin, coriander, cinnamon, paprika, and allspice: This blend is what makes the kebabs taste layered and aromatic, and the cinnamon is the secret ingredient people never guess.
• Greek yogurt: Thick and tangy, it holds the sauce together and cools down the spice without watering anything down.
• Cucumber: Seeding and squeezing out the moisture is non-negotiable, or your sauce will turn into soup within minutes.
• Fresh dill: It adds a grassy, bright note that makes the yogurt sauce feel alive instead of just creamy.
• Lemon juice: A little acidity wakes up both the sauce and the kebabs, and I always add an extra squeeze at the table.

Instructions

Mix the kofta:

Combine the beef, onion, garlic, herbs, and spices in a large bowl, mixing gently with your hands just until everything is evenly distributed. Overworking the meat makes it dense and tough, so stop as soon as it comes together.

Shape the kebabs:

Wet your hands to prevent sticking, then divide the mixture into 8 portions and mold each one around a skewer in a long sausage shape. Press firmly enough that it holds, but not so hard that you compress the meat.

Preheat and oil:

Get your grill or grill pan screaming hot, then brush each kebab lightly with olive oil. This helps with browning and keeps them from sticking to the grates.

Grill the kebabs:

Lay the skewers on the grill and cook for 10 to 12 minutes, turning them every few minutes so they brown evenly and develop a bit of char. Theyre done when the meat is firm to the touch and cooked through.

Make the sauce:

Grate the cucumber, then squeeze it hard in a clean towel to remove as much liquid as possible. Stir it into the yogurt along with garlic, dill, lemon juice, olive oil, salt, and pepper, then chill until serving.

Serve:

Pile the hot kebabs on a platter, scatter fresh herbs and lemon wedges over the top, and set out the yogurt sauce with flatbread or rice on the side.

Save

There was a night when I served these at a last-minute gathering, and someone said they tasted like the kind of meal youd remember years later. I think its because the flavors are bold but not loud, and the whole thing feels generous without being fussy.

How to Keep Kofta Juicy

The key is not overmixing the meat and using beef with enough fat to stay moist on the grill. I also learned that letting the mixture rest in the fridge for 20 minutes before shaping helps the flavors meld and makes the kebabs easier to handle. If you cook them over too high heat, theyll char on the outside before the inside is done, so medium-high is your sweet spot.

Make-Ahead and Storage Tips

You can shape the kebabs up to 8 hours ahead and keep them covered in the fridge, which actually makes them easier to grill because the meat firms up. The yogurt sauce also gets better after sitting for an hour, so I usually make it first. Leftovers keep for 3 days in the fridge, and they reheat well in a hot skillet or even eaten cold in a wrap.

Serving Suggestions and Swaps

I like to serve these with warm flatbread, a simple tomato and cucumber salad, and sometimes a scoop of hummus on the side. If you want to swap the beef, ground lamb makes them richer and more traditional, while turkey keeps things lighter but needs a little extra olive oil to stay juicy.

• Add a pinch of cayenne or extra chili flakes if you like heat that builds with each bite.
• Try serving over rice pilaf with toasted pine nuts and a drizzle of the yogurt sauce.
• If you dont have a grill, a cast iron skillet on high heat works just as well and gives you great color.

Save

These kebabs have a way of turning a regular dinner into something that feels special, and I love that theyre as good on a Tuesday as they are for a crowd. Once you get the rhythm down, youll find yourself making them all the time.

Recipe FAQs

→ What cut of beef is best for kofta kebabs?

Ground beef with about 20% fat content, such as 80/20, ensures juicy and flavorful kebabs while keeping the mixture moist but not greasy.

→ How can I prevent kofta from falling apart on the grill?

Mix the ingredients gently without overworking and shape the kebabs firmly around skewers. Brushing with olive oil before grilling also helps maintain moisture and prevents sticking.

→ Can I make the cucumber sauce ahead of time?

Yes, the cucumber yogurt sauce can be prepared in advance and refrigerated to let the flavors meld, enhancing its refreshing taste when served.

→ What spices create the characteristic flavor of these kebabs?

Cumin, coriander, cinnamon, smoked paprika, and allspice combined with fresh herbs like mint and parsley contribute to the rich Middle Eastern flavor profile.

→ Are there alternatives to beef for these kebabs?

Ground lamb or turkey can be used instead of beef for a lighter or different flavor, offering versatility while keeping the dish’s essence.