Name: Easy Beef Kofta Kebabs Recipe | Juicy Middle Eastern Kebabs with Tzatziki - Flavorful, Fast, and Fresh
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: For the Beef Kofta Kebabs:; 1.5 pounds (680 g) ground beef, 85–90% lean; 1 small yellow onion, grated (about 1/2 cup), excess liquid squeezed out; 3 cloves garlic, finely minced; 1/4 cup fresh parsley, finely chopped; 2 tablespoons fresh mint, finely chopped (optional but recommended); 1.5 teaspoons ground cumin; 1 teaspoon ground coriander; 1 teaspoon smoked paprika (or sweet paprika); 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground allspice (optional); 1 teaspoon kosher salt (or to taste); 1/2 teaspoon black pepper; 1 tablespoon olive oil; Metal skewers or wooden skewers (soaked in water for 30 minutes); For the Tzatziki:; 1 cup Greek yogurt (whole milk for best texture); 1/2 English cucumber, grated and squeezed dry; 1 clove garlic, very finely grated or minced; 1 tablespoon fresh lemon juice; 1 tablespoon olive oil; 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill); Pinch of salt and black pepper; To Serve (Optional):; Warm pita or flatbread; Tomato slices, red onion, cucumber, fresh herbs; Lemon wedges

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Beef kofta kebabs are the kind of meal that feels special without being complicated. They’re juicy, boldly seasoned, and perfect for grilling or cooking on the stovetop. Pair them with cool, creamy tzatziki and some warm pita, and you’ve got a crowd-pleasing dinner that’s ready in under an hour.

The ingredients are simple, the steps are straightforward, and the result is big on flavor. This is a great recipe for weeknights, meal prep, or casual entertaining.

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What Makes This Recipe So Good

Close-up detail: Juicy beef kofta kebab just off the grill, deep brown crust with light charring and

Big flavor with minimal effort: Warm spices like cumin and coriander transform ground beef into something special with just a few pantry staples.
Super juicy texture: Grated onion and a touch of olive oil keep the kebabs tender and moist.
Versatile cooking methods: Grill, oven-bake, or cook on a stovetop grill pan—whatever you have works.
Balanced plate: Rich, savory beef meets cool, tangy tzatziki for a satisfying contrast.
Meal-prep friendly: The mixture can be made ahead and cooked later, and leftovers reheat well.

Ingredients

For the Beef Kofta Kebabs:

1.5 pounds (680 g) ground beef, 85–90% lean
1 small yellow onion, grated (about 1/2 cup), excess liquid squeezed out
3 cloves garlic, finely minced
1/4 cup fresh parsley, finely chopped
2 tablespoons fresh mint, finely chopped (optional but recommended)
1.5 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika (or sweet paprika)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice (optional)
1 teaspoon kosher salt (or to taste)
1/2 teaspoon black pepper
1 tablespoon olive oil
Metal skewers or wooden skewers (soaked in water for 30 minutes)

For the Tzatziki:

1 cup Greek yogurt (whole milk for best texture)
1/2 English cucumber, grated and squeezed dry
1 clove garlic, very finely grated or minced
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
Pinch of salt and black pepper

To Serve (Optional):

Warm pita or flatbread
Tomato slices, red onion, cucumber, fresh herbs
Lemon wedges

Step-by-Step Instructions

Cooking process: Beef kofta kebabs sizzling on a stovetop grill pan, visible grill marks forming as

Prep the tzatziki: In a bowl, combine yogurt, grated cucumber (squeezed dry), garlic, lemon juice, olive oil, dill, salt, and pepper. Stir until smooth.
Adjust salt and lemon to taste. Refrigerate while you make the kofta so the flavors meld.
Grate and squeeze the onion: Use the large holes of a box grater. Gather the grated onion in a paper towel or clean cloth and squeeze out excess liquid.
This keeps the kofta from getting too wet.
Mix the kofta: In a large bowl, add ground beef, grated onion, garlic, parsley, mint, cumin, coriander, paprika, cinnamon, allspice, salt, pepper, and olive oil. Use your hands to mix until just combined. Do not overmix or the kebabs can get dense.
Chill briefly: Cover and refrigerate the mixture for 15–20 minutes.
This helps the meat firm up and makes shaping easier.
Shape the kebabs: Divide the mixture into 8–10 portions. Wet your hands, then mold each portion around a skewer, forming a long oval or log about 1 inch thick. Press firmly so it adheres well.
If not using skewers, shape into patties or logs.
Choose your cooking method:
- Grill: Preheat to medium-high. Oil the grates. Grill kebabs 8–10 minutes total, turning every 2–3 minutes, until well browned and cooked to your liking (160°F/71°C for ground beef).
- Stovetop grill pan: Heat over medium-high, lightly oil, and cook 8–10 minutes, turning to brown all sides.
- Oven: Preheat to 425°F (220°C).
  Place kebabs on a parchment-lined sheet or wire rack over a sheet. Bake 12–15 minutes, then broil 1–2 minutes for extra color.
Rest and serve: Let kebabs rest for 3–5 minutes. Serve with tzatziki, warm pita, and fresh veggies.
Squeeze lemon over the top for brightness.

How to Store

Fridge: Keep cooked kofta in an airtight container for up to 4 days. Store tzatziki separately for 3–4 days.
Freezer: Freeze uncooked shaped kebabs on a tray until firm, then transfer to a freezer bag for up to 2 months. Cook from thawed or gently frozen on the grill or in the oven.
Reheating: Warm gently in a 300°F (150°C) oven for 8–10 minutes or in a covered skillet over low heat with a splash of water.
Avoid microwaving too long to keep them juicy.

Tasty top view: Overhead shot of a Mediterranean-style platter—grilled beef kofta kebabs arranged

Benefits of This Recipe

Protein-rich and satisfying: Great for balanced meals that keep you full.
Customizable spice level: Add chili flakes or harissa if you want heat, or keep it mild for kids.
Pairs with many sides: Salad, rice, couscous, or roasted vegetables all work well.
Simple ingredients: Mostly pantry staples and fresh herbs—nothing fussy.
Great for groups: Easy to scale up and cook in batches.

Common Mistakes to Avoid

Overmixing the meat: This can make the texture tough. Mix just until the spices and herbs are evenly distributed.
Skipping the onion squeeze: Too much moisture can cause the kebabs to fall apart. Always squeeze out the onion and cucumber well.
Not chilling before shaping: A brief chill helps the meat bind and hold its shape on the skewer.
Cooking over very high heat the entire time: You want a good sear, but if the heat is too high, the outside burns before the inside cooks.
Aim for medium-high and turn regularly.
Moving the kebabs too soon: Let a crust form before turning to avoid sticking.
Under-seasoning: Kofta loves bold seasoning. Taste-test by cooking a small patty and adjust salt/spices before shaping.

Alternatives

Protein swaps: Use ground lamb, a beef-lamb mix, or ground turkey (add an extra tablespoon of olive oil for moisture).
Dairy-free sauce: Swap Greek yogurt for a dairy-free yogurt or make a tahini-lemon sauce.
Low-carb serving: Skip the pita and serve over a salad with cucumbers, tomatoes, olives, and a drizzle of olive oil and lemon.
Spice variations: Add sumac for tang, chili flakes for heat, or a pinch more cinnamon and allspice for a warmer profile.
No-skewer option: Form into patties and pan-sear like burgers. Same flavors, less fuss.

FAQ

Can I make the kofta mixture ahead of time?

Yes.

You can mix the meat and spices up to 24 hours in advance. Keep it covered in the fridge. Shape right before cooking, or shape and refrigerate for a few hours to help them set.

How do I keep the kebabs from falling off the skewer?

Use slightly thicker skewers, squeeze out moisture from the onion, and press the meat firmly onto the skewer.

Chilling after shaping helps, and turning gently once a crust forms prevents sticking.

What’s the best beef for kofta?

Use 85–90% lean ground beef. Super lean beef can dry out, while very fatty beef can drip and flare on the grill. The sweet spot is somewhere in the middle for juiciness and shape.

Can I cook these in the oven?

Absolutely.

Bake at 425°F (220°C) for 12–15 minutes, then broil for 1–2 minutes to brown. Place on a rack over a sheet pan for even cooking.

Is tzatziki necessary?

It’s not required, but it’s highly recommended. The cool, garlicky sauce balances the warm spices and makes the meal feel complete.

If you prefer, swap in hummus or a tahini sauce.

How do I make it spicier?

Add 1/2 to 1 teaspoon red pepper flakes or a spoonful of harissa to the meat mixture. You can also sprinkle Aleppo pepper on the finished kebabs for a mild, fruity heat.

Can I grill these without skewers?

Yes. Shape into small logs or patties and grill carefully.

A grill basket or a well-oiled grill pan helps prevent sticking.

What sides go well with kofta?

Simple salads, tabbouleh, fattoush, herbed rice, couscous, roasted potatoes, or grilled vegetables are all great options. Warm pita ties everything together.

Final Thoughts

These beef kofta kebabs are a reliable go-to when you want something fast, flavorful, and satisfying. The spice blend is warm and aromatic, the texture is juicy, and the tzatziki keeps every bite fresh.

Whether you grill outside or cook on the stovetop, you’ll get great results with simple steps. Serve with a squeeze of lemon, pile on the herbs and veggies, and enjoy a restaurant-worthy meal at home.