Beef Kofta Kebabs Cucumber (Printable version)
Tender spiced beef kofta paired with a refreshing cucumber yogurt sauce and fresh herbs.
# Ingredient List:
→ Kofta Kebabs
01 - 1.1 lb ground beef (80/20 fat ratio recommended)
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, combine ground beef, grated onion, garlic, parsley, mint, cumin, coriander, cinnamon, paprika, allspice, chili flakes if using, salt, and black pepper. Mix gently until just combined to avoid toughening the meat.
02 - Divide mixture into 8 equal portions. With wet hands, mold each portion around a skewer into a long sausage shape.
03 - Preheat grill or grill pan over medium-high heat. Lightly brush kebabs with olive oil to prevent sticking.
04 - Cook kebabs for 10 to 12 minutes, turning occasionally, until evenly browned and cooked through.
05 - Squeeze grated cucumber in a clean towel to remove excess moisture. Combine cucumber, Greek yogurt, garlic, dill, lemon juice, olive oil, salt, and pepper in a bowl. Mix well and chill until serving.
06 - Present kebabs hot, garnished with fresh herbs and lemon wedges, accompanied by cucumber yogurt sauce and optional flatbread or rice.
# Expert Suggestions:
01 -
- The spice blend makes your kitchen smell like a bustling spice market, and the flavor is deep without being complicated.
- These kebabs stay juicy if you dont overthink the mixing, and theyre impressive enough for company but easy enough for a Wednesday.
- The cool, tangy yogurt sauce cuts through the richness of the beef in a way that makes you want to eat with your hands.
02 -
- Wet your hands before shaping the kebabs, or the meat will stick to your fingers and fall apart on the skewers.
- If youre using wooden skewers, soak them in water for at least 30 minutes so they dont catch fire on the grill.
- Squeeze the cucumber dry or your yogurt sauce will turn watery and lose its thick, creamy texture.
03 -
- Press the meat firmly onto the skewers so it stays put when you flip them, but dont compact it so much that it loses its tender texture.
- Let the kebabs rest for a minute or two after grilling so the juices redistribute, and they stay moist when you bite in.
- Serve everything family-style on a big platter so people can build their own plates and dig in with their hands.