There’s something special about food cooked over an open flame. Beef Kofta Kebabs deliver a smoky, spiced, and juicy bite that’s both simple and deeply flavorful.
The blend of ground beef, warm spices, garlic, and fresh herbs creates a savory, aromatic dish that pairs beautifully with creamy tzatziki.
Kofta kebabs are a staple in Middle Eastern and Mediterranean cuisine, known for their bold seasoning and tender texture. The secret lies in the perfect mix of spices—cumin, coriander, paprika, and a hint of cinnamon—that bring warmth and depth to the beef. Grilled or pan-seared, these kebabs develop a slight char on the outside while staying juicy on the inside.
Served with cool, tangy tzatziki, fresh pita, or a side of rice, this meal is filling without being heavy. It’s great for grilling season, meal prep, or even a quick weeknight dinner. Once you try homemade kofta, you’ll never want store-bought versions again.
What You Need for This Recipe
The right ingredients bring balance and richness to these kebabs.
- Ground Beef – The base of the kebabs. An 80/20 blend ensures juiciness without excess grease.
- Garlic & Onion – Adds depth and moisture. Grating the onion helps blend it smoothly into the meat.
- Fresh Herbs – Parsley and mint bring freshness. Cilantro can be used for a stronger herbal kick.
- Spices – Cumin, coriander, paprika, and cinnamon create warmth and complexity. A touch of cayenne adds optional heat.
- Breadcrumbs & Egg – Help bind the mixture, preventing the kebabs from falling apart while grilling.
- Tzatziki Sauce – A creamy yogurt sauce with cucumber, garlic, and lemon. The tangy contrast complements the spiced beef perfectly.
How to Make Beef Kofta Kebabs with Tzatziki
These kebabs come together quickly with just a few simple steps.
- Prepare the Meat Mixture – In a bowl, mix ground beef, garlic, onion, herbs, breadcrumbs, egg, and spices. Combine well but avoid overmixing.
- Shape the Kebabs – Divide the mixture into portions and form them into oval shapes around skewers.
- Cook the Kebabs – Grill over medium-high heat for 8-10 minutes, turning occasionally. Alternatively, pan-sear in a skillet until browned and cooked through.
- Make the Tzatziki – Mix Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, and salt. Chill before serving.
- Serve & Enjoy – Plate the kebabs with warm pita, fresh salad, or rice, and drizzle with tzatziki.
Why This Recipe Works
This dish is flavorful, easy to prepare, and offers the perfect balance of spice, smokiness, and freshness.
- Perfectly Juicy Texture – The mix of fat content, breadcrumbs, and egg keeps the kebabs moist.
- Bold & Balanced Flavors – The warm spices create depth, while tzatziki adds a refreshing contrast.
- Great for Grilling or Pan-Searing – Works on the grill for smoky char or in a skillet for easy indoor cooking.
- Meal Prep Friendly – Make the kebabs in advance and cook when ready. They also freeze well.
Ways to Customize This Recipe
There are many ways to adjust this dish based on preference or dietary needs.
- Try Different Meats – Use lamb for a more traditional taste, or mix half beef and half lamb for extra richness.
- Adjust the Heat – Add cayenne, chili flakes, or harissa for a spicier kick.
- Make It Dairy-Free – Use coconut yogurt for a dairy-free tzatziki alternative.
- Go Low-Carb – Skip the breadcrumbs and egg, and use almond flour or leave out binders entirely.
- Turn It Into Bowls – Serve over rice, quinoa, or a fresh Mediterranean salad instead of pita.
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Best Side Dishes for Beef Kofta Kebabs
Pairing the right sides takes this dish from great to unforgettable.
- Grilled Vegetables – Charred zucchini, bell peppers, and eggplant complement the smoky flavors.
- Warm Pita Bread – Perfect for wrapping the kebabs and soaking up the tzatziki.
- Herbed Rice – Fluffy basmati or jasmine rice with fresh parsley and a squeeze of lemon.
- Hummus & Baba Ganoush – These dips add richness and variety to the plate.
- Cucumber & Tomato Salad – A crisp, refreshing salad balances the hearty flavors of the kebabs.
Beef Kofta Kebabs with Tzatziki
Equipment
- Mixing Bowl For preparing the meat mixture
- Grill or Grill Pan For cooking the kebabs
- Skewers Wooden or metal skewers for shaping the kebabs
Ingredients
- 1 pound ground beef 80/20 blend preferred
- 1/2 small onion grated
- 3 cloves garlic minced
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh mint chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper adjust to taste
- 1/4 cup breadcrumbs optional, for binding
- 1 egg lightly beaten, optional for binding
Instructions
- In a large mixing bowl, combine ground beef, grated onion, minced garlic, parsley, mint, cumin, coriander, paprika, cinnamon, salt, and black pepper. Mix until well incorporated but avoid overworking the meat.
- Divide the mixture into equal portions and shape each into an oval around a skewer. Gently press to ensure the mixture holds together.
- Preheat the grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
- Grill the kebabs for 8-10 minutes, turning occasionally, until browned and cooked through.
- Remove from heat and let rest for a few minutes before serving.
- Serve with tzatziki, warm pita, and fresh salad for a complete meal.
Notes
- For extra juiciness, let the meat mixture rest in the fridge for 30 minutes before shaping.
- If using wooden skewers, soak them in water for 30 minutes before grilling.
- Leftovers can be used in wraps, grain bowls, or salads the next day.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!
Sherry Eiler
Friday 7th of March 2025
Not too heavy, not too light—just the right balance.
Frank Byrd
Friday 7th of March 2025
So tasty and simple to make.