Save These beef kofta kebabs combine ground beef with a fragrant blend of spices, fresh herbs, and aromatics to create juicy, flavorful skewers. After shaping and chilling, they are grilled until perfectly browned and cooked through. The kebabs are accompanied by a cool yogurt sauce infused with garlic, mint, dill, and lemon juice, which adds a refreshing contrast. Served with lemon wedges and fresh herbs, this dish offers a balanced and vibrant option ideal for warm-weather meals and gatherings.
The preparation focuses on bold Middle Eastern spices like cumin, coriander, cinnamon, and smoked paprika, enhanced by fresh parsley and cilantro. The yogurt sauce brings a creamy texture and tangy brightness, making each bite layered and satisfying. This simple yet flavorful combination is great for entertaining or an easy weeknight main with a gluten-free profile when paired appropriately.
Discovering beef kofta kebabs was a game changer for me—juicy, spiced ground beef grilled just right and paired with a herbed yogurt sauce felt like unlocking a new world of flavor on my very first summer BBQ.
I still remember the first time unexpected guests showed up and I whipped these kebabs up—the compliments barely stopped and I knew I had a winner on my hands.
Ingredients
- Ground Beef: I always use 85% lean to keep the kebabs juicy without too much grease.
- Fresh Parsley and Cilantro: Chopped finely for that burst of fresh herbaceousness you can&t skip.
- Spices (Cumin, Coriander, Cinnamon, Allspice, Smoked Paprika, Cayenne): These are the magic behind the deep, warm flavors and you can adjust the cayenne to your heat preference.
- Greek Yogurt: Thick and creamy, it tames the spices and keeps the sauce cooling and tangy.
- Fresh Mint and Dill: Finely chopped to make the yogurt sauce bright and refreshing.
- Lemon Juice: A splash adds just the right zing to tie the sauce together.
- Olive Oil: Adds moisture to the meat and helps with grilling.
Instructions
- Mix It Up:
- Gather the ground beef, grated onion, minced garlic, herbs, spices, salt, pepper, and olive oil in a large bowl. Use your hands to combine everything gently but thoroughly until well blended—feel the textures changing and the spices spreading their aroma.
- Shape Your Kebabs:
- Divide the mixture into eight equal parts and carefully mold each around a skewer into a long oval shape about 12 cm in length. Press gently so they adhere without crumbling.
- Chill Time:
- Pop your skewers into the fridge for 15 minutes to firm up, helping them hold together on the grill.
- Prepare the Yogurt Sauce:
- While the meat chills, mix Greek yogurt with minced garlic, chopped mint, dill, lemon juice, salt, and black pepper. Stir until smooth and refrigerate until serving time—the fresh herbs and citrus will brighten it perfectly.
- Preheat and Oil:
- Heat your grill or grill pan to medium-high. Brush the grates with olive oil to prevent sticking and add a slight hint of charred aroma to the kebabs.
- Grill Away:
- Place the kebabs on the grill and cook for 3 to 4 minutes per side. Look for a beautiful brown crust forming while keeping the inside juicy—the internal temperature should reach 71°C or 160°F.
- Serve and Enjoy:
- Present your kofta hot off the grill alongside the chilled yogurt sauce, lemon wedges, sliced red onion, and a sprinkle of fresh parsley or cilantro leaves for a bright finish.
Save This dish quickly became more than a meal for me—it marked warm, laughing summer evenings with friends and family, flavors now forever tied to those joyful moments.
Keeping It Fresh
Always use fresh herbs and freshly grated onion whenever you can—the difference in brightness is unmistakable and lifts the entire kebab from good to unforgettable.
Serving Ideas That Clicked
These kebabs pair amazingly well with simple sides like warm flatbread, a crisp rice pilaf, or a vibrant salad to balance the richness and spice.
Making It Ahead for the Freezer
Prepare the meat mixture and yogurt sauce a day ahead to save time. You can also shape the kebabs and freeze them raw, just thaw and grill when ready.
- Remember to pat the kebabs dry if frozen to avoid steaming instead of grilling.
- Don&t forget to soak wooden skewers in water if reusing to prevent burning.
- Label your freezer containers clearly with date and contents for best results.
Save Thanks for sharing this kitchen moment with me—hope these kofta kebabs bring warmth and smiles to your table just like they did to mine.
Questions & Answers
- → How do I prevent kofta kebabs from falling apart while grilling?
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Chilling the shaped kebabs for at least 15 minutes helps them firm up and hold their shape on the grill.
- → Can I substitute ground beef with other meats?
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Yes, ground lamb or chicken can be used for a lighter variation while maintaining flavor and texture.
- → What is the best way to grill the kebabs evenly?
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Preheat the grill to medium-high and brush grates with olive oil. Grill kebabs about 3–4 minutes per side until browned and cooked through.
- → How should the yogurt sauce be stored before serving?
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Keep the herbed yogurt sauce chilled in the refrigerator until ready to serve to preserve freshness and flavor.
- → Are the kofta kebabs gluten-free?
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Yes, when served without bread or with gluten-free bread, the kebabs and sauce are suitable for a gluten-free diet.
