Beef Kofta Kebabs Yogurt Sauce

Discovering beef kofta kebabs was like opening a whole new chapter in my kitchen adventures. The first time I made them, the blend of spices and juicy beef grilling over a hot pan transported me straight to a vibrant Middle Eastern market.

I remember one evening when unexpected guests arrived and I pulled these kebabs together quickly — the smoky aroma had everyone hovering in the kitchen and the smiles told me I'd nailed it.

Ingredients

• Ground beef: I reach for an 80/20 blend because the fat keeps the kebabs juicy and flavorful
• Onion and garlic: These aromatics are grated or minced finely to melt right into the meat
• Fresh parsley and cilantro: Adding brightness and a herbal lift whenever I have fresh bunches on hand
• Spices like cumin, coriander, paprika, cinnamon, allspice, chili flakes: I measure carefully to strike the perfect warm and spicy balance
• Olive oil: Helps bind the mixture and keeps them from sticking on the grill
• Greek yogurt and herbs for the sauce: The sauce is all about freshness and tanginess which complements the rich meat

Instructions

Get Everything Ready:

Gather all your ingredients and tools so the process flows smoothly — the smell of the spices already starts awakening your senses

Mix and Shape:

Carefully combine your beef with grated onion, garlic, herbs, spices, and olive oil, gently mixing until just combined so the texture stays tender; wet your hands to mold the mixture around skewers into each long oval kebab

Fire Up the Grill:

Preheat your grill or grill pan until it’s nice and hot, the sizzle when the kebabs hit the surface is music in the kitchen

Grill to Perfection:

Brush the kebabs lightly with olive oil, then cook them for about 10 to 12 minutes, turning occasionally until beautifully browned and cooked through – watch for flavorful crusts forming and the juices locked inside

Whip Up the Yogurt Sauce:

While the kebabs cook, whisk together yogurt, garlic, fresh mint, lemon juice, olive oil, salt, and pepper until smooth; the fragrant mint and tangy lemon juice brighten the rich meat beautifully

Serve and Enjoy:

Plate the hot kebabs with a generous dollop of the yogurt sauce, sliced red onions, fresh herbs, and lemon wedges for squeezing — every bite bursts with flavor

Save

This dish became more than just food for me when I served it at a family gathering; the laughter around the table and the way everyone reached for seconds made it a warm memory I revisit often.

Keeping It Fresh

Using fresh herbs and ensuring your spices are ground recently makes all the difference. I always keep chopped parsley and cilantro ready in the fridge to sprinkle extra freshness over the finished kebabs.

When You're Missing Something

If you don’t have access to a grill, a grill pan or even a broiler does the trick nicely. Just watch closely to avoid burning and turn often for even cooking.

Serving Ideas That Clicked

Besides serving these with the yogurt sauce, pairing with warm pita bread and a simple cucumber salad adds a refreshing crunch and rounds out the meal.

• Don’t forget to squeeze fresh lemon over the kebabs before eating for that bright pop
• Leftovers make great wraps the next day – just reheat and add your favorite veggies
• Always keep extra yogurt sauce on the side for dipping or drizzling

Save

Thanks for sharing this kitchen moment with me – I hope your kofta turns out juicy and full of flavor, just like a little celebration on your plate.

Your Questions Answered

→ What type of beef is best for kofta kebabs?

Use ground beef with about 80/20 fat content for juiciness and flavor. Mixing in lamb or turkey can lighten the texture.

→ How do you prevent the kebabs from sticking to the grill?

Brush the kebabs and grill grates lightly with olive oil before cooking to ensure easy turning and prevent sticking.

→ Can the yogurt sauce be made ahead of time?

Yes, the yogurt sauce can be prepared in advance and chilled. The flavors deepen when allowed to rest but add fresh herbs just before serving.

→ What are good accompaniments for kofta kebabs?

Serve with fresh lemon wedges, sliced red onion, fresh parsley or cilantro, warm pita bread, or a crisp salad for balanced flavors.

→ How can I cook the kebabs without a grill?

Bake the shaped kofta kebabs in a preheated oven at 220°C (425°F) for 15–18 minutes, turning halfway for even cooking.