Beef Kofta Kebabs Cucumber Yogurt

The first time I made kofta kebabs, I was trying to recreate a meal from a tiny restaurant tucked into a side street I'd stumbled upon years ago. The owner's daughter was grilling them out back, and the smell of cumin and cinnamon mixing with charred meat drifted across the whole block. I finally tracked down someone who knew the basics, and when I mixed that first batch by hand—feeling the spices distribute through the beef—I realized why those kebabs had stayed with me so long.

I served these to my neighbor one summer evening when she brought over fresh herbs from her garden. She bit into one and got quiet for a moment, then asked what on earth I'd done differently. It was the cinnamon—just a whisper of it—that made her pause. We ended up sitting on the porch longer than planned, and she started bringing me mint and dill every week after that.

Ingredients

• Ground beef (85% lean): You want beef with enough fat to stay juicy when grilled, but not so much that it falls apart—85% is the sweet spot I learned after a few dry batches.
• Onion and garlic: Grating the onion rather than mincing it helps it disappear into the meat while adding moisture that keeps everything tender.
• Fresh parsley and cilantro: Don't skip these or use dried versions—they're what give kofta its personality and brightness.
• Cumin, coriander, paprika, and cinnamon: This combination is the backbone; toast them in a dry pan first if you want to deepen their flavor, though it's not required.
• Chili flakes: Optional but worth including if you like a gentle heat that builds as you eat.
• Greek yogurt: Full-fat Greek yogurt is thick and tangy enough to stand up to the spices without needing cream or sour cream.
• Cucumber: Squeeze out every bit of water after grating, or your sauce will be watery and diluted.
• Fresh dill and mint: The cooling herbs that make the sauce feel alive and prevent it from becoming just another condiment.

Instructions

Mix the spiced beef:

Combine all your beef ingredients in a large bowl and mix by hand until everything is evenly distributed. The moment you feel the spices throughout the meat is the moment to stop—overworking it makes the kofta dense and tough. You're looking for a texture that just barely holds together.

Shape onto skewers:

Divide the mixture into 8 portions and press each one around a skewer in a long, even sausage shape. If you're using wooden skewers, soak them first so they don't char before the meat cooks. Wet hands help the meat stick to itself without sticking to you.

Prepare your grill:

Get your grill or grill pan hot over medium-high heat and let it sit for a few minutes so it's properly hot. Brush the kebabs with oil just before they hit the grill—this helps them brown without sticking.

Grill until done:

Place the kebabs on the grill and let them sit for a minute or two before turning, which helps them develop a crust. Turn every few minutes and cook for 10–12 minutes total until they're browned on the outside and cooked through. The interior should reach 160°F if you're using a thermometer.

Make the sauce:

While the kebabs cook, combine yogurt, squeezed cucumber, minced garlic, dill, mint, lemon juice, and seasoning in a bowl and stir until smooth. This can be made ahead and tastes even better cold, so don't worry if the kebabs finish before the sauce is ready.

Serve:

Let the kebabs rest for a couple of minutes after coming off the grill so the juices settle. Serve hot with the cold sauce on the side, along with warm pita and fresh vegetables if you like.

Save

My sister bit into one of these and said they reminded her of a trip she'd taken years ago that I never knew had affected her that much. Food does that sometimes—it opens a door to a moment someone thought they'd forgotten. That's when I understood why I kept making them.

Choosing Your Meat

Ground lamb works beautifully if you prefer it, or you can do a 50/50 blend of beef and lamb for something that feels a bit richer. The fat content matters more than the type of meat—too lean and everything tastes dry, too fatty and the kebabs fall apart on the grill. Buy from a butcher if you can and ask them to grind it fresh; the difference in texture is noticeable.

Flavor Additions and Variations

Once you've made these a few times, you might want to experiment with sumac for a subtle tanginess or allspice for something deeper. Some people add a small handful of breadcrumbs soaked in milk if their ground beef is very lean, though I've never found it necessary. The base recipe is flexible enough that you can adjust the spices slightly depending on what you have on hand and what mood you're in.

Making It a Complete Meal

These shine with warm pita bread or gluten-free wraps, crisp sliced onions, ripe tomatoes, and extra fresh parsley. A side salad with lemon vinaigrette or a simple rice pilaf rounds everything out nicely. If you're keeping it light, just the kebabs and sauce are enough—they don't need anything else to feel complete.

• Squeeze your cucumber thoroughly or the sauce will water down as it sits.
• If you don't have fresh herbs, dried won't give the same brightness, so this is a recipe worth making when they're available.
• These keep well in the fridge for 3 days and reheat gently on the grill or in the oven at 350°F.

Save

There's something satisfying about handing someone a warm kebab dripping with cool sauce, watching their face as they taste it, and knowing you made something that matters. These kebabs are straightforward enough for a casual dinner but special enough to make people feel cared for.

Recipe FAQs

→ What spices enhance the beef kofta flavor?

A mix of cumin, coriander, paprika, cinnamon, and optional chili flakes creates a rich and aromatic spice blend.

→ How should kebabs be grilled for best results?

Grill over medium-high heat, turning occasionally and brushing with olive oil to achieve evenly cooked kebabs with a slight char.

→ What makes the cucumber yogurt sauce refreshing?

Freshly grated cucumber combined with Greek yogurt, garlic, dill, mint, and lemon juice creates a cool and tangy sauce.

→ Can ground lamb be used instead of beef?

Yes, ground lamb or a half-and-half mix with beef can be used for variation in flavor and texture.

→ What sides pair well with these kebabs?

Serve with warm pita bread or gluten-free wraps, sliced vegetables, or a simple side salad to complete the meal.