Beef Kofta Kebabs Cucumber Dip (Printable)
Grilled beef kofta kebabs served alongside a cool cucumber yogurt dip with herbs and spices.
# What You'll Need:
→ Beef Kofta Kebabs
01 - 1 lb ground beef (80/20 lean-to-fat ratio preferred)
02 - 1 small onion, finely grated
03 - 3 cloves garlic, minced
04 - 2 tbsp fresh parsley, chopped
05 - 1 tbsp fresh mint, 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 - 1/4 tsp chili flakes (optional)
12 - 1 tsp salt
13 - 1/2 tsp black pepper
14 - 2 tbsp breadcrumbs (gluten-free if required)
15 - 1 tbsp olive oil (for brushing)
→ Cucumber Yogurt Dip
16 - 1 cup Greek yogurt
17 - 1/2 cup cucumber, finely diced
18 - 1 tbsp fresh dill, chopped
19 - 1 tbsp fresh mint, chopped
20 - 1 tbsp lemon juice
21 - 1 small garlic clove, minced
22 - 1/2 tsp salt
23 - 1/4 tsp black pepper
# How-To Steps:
01 - In a large bowl, combine ground beef, grated onion, minced garlic, parsley, mint, cumin, coriander, cinnamon, smoked paprika, allspice, chili flakes if using, salt, pepper, and breadcrumbs. Mix until evenly combined without overworking the meat.
02 - Divide the mixture into 8 equal portions. With damp hands, mold each portion into an oval or sausage shape around a skewer, pressing firmly to compact the meat.
03 - Preheat a grill or grill pan over medium-high heat. Lightly brush the koftas with olive oil.
04 - Grill the kebabs for 10 to 12 minutes, turning occasionally until browned on all sides and fully cooked.
05 - While grilling, combine Greek yogurt, diced cucumber, dill, mint, lemon juice, minced garlic, salt, and pepper in a bowl. Stir thoroughly and refrigerate until serving.
06 - Serve the hot kofta kebabs alongside the cucumber yogurt dip. Optionally garnish with extra fresh herbs.
# Expert Advice:
01 -
- They're ready in 35 minutes flat, which means weeknight entertaining actually feels possible.
- The yogurt dip is cool and herbaceous in a way that makes every bite feel like a small relief.
- Once you nail the spice balance, you'll make these constantly because they disappear faster than you expect.
02 -
- Don't overwork the meat mixture—it only takes a minute or two to combine everything, and every extra stir makes the koftas tougher and less juicy.
- If your skewers are wooden, soak them for 30 minutes before grilling or they'll char before the meat cooks through.
- The dip tastes better cold, so make it ahead and let it sit in the fridge while you grill—the flavors settle and meld together.
03 -
- If you're using a grill pan indoors, make sure it's properly preheated and the heat is genuinely medium-high—a cold pan will stick the koftas before they brown.
- A squeeze of lemon juice or a pinch of sumac over the finished koftas just before serving brightens the whole dish and makes people ask what you did differently.