Beef Kofta Kebabs with Cucumber-Yogurt Sauce (Grilled, 30-Minute)
Smoky charred edges, tender seasoned meat, and a creamy cooling sauce create a pleasing contrast of textures and flavors. Quick searing over high heat gives the kofta a crisp exterior while keeping the interior juicy, and a bright cucumber-yogurt sauce brings freshness and balance.
Use ground beef with some fat for tenderness, or swap half beef and half lamb for a richer flavor. If you don't have fresh herbs, add a pinch of dried thyme or oregano; for nut-free serving, omit the pine nuts and toast sunflower seeds instead. Wooden skewers should be soaked before grilling to prevent burning, or use metal skewers for easier handling.
Serve these skewers as a weeknight main with warm flatbreads, rice, or a simple salad, or offer them as a party platter with extra sauce, pickles, and sliced vegetables for dipping. They work well for outdoor grilling, broiling in winter, or pan-searing on a stovetop grill pan.
How to Make It
-
1
Soak the wooden skewers in water for at least 20 minutes to prevent burning, or use metal skewers.
-
2
Grate the onion on the large holes of a box grater or finely mince, then squeeze out excess moisture into a bowl using a towel or your hands.
-
3
Finely mince the garlic and chop the parsley and cilantro; place them in a large mixing bowl.
-
4
Add the ground beef, grated onion, garlic, parsley, cilantro, ground cumin, ground coriander, smoked paprika, ground cinnamon, salt, black pepper, and 1 tablespoon olive oil to the bowl.
-
5
Mix gently with your hands until the ingredients are combined—avoid overworking to keep the kofta tender—then divide into 8 equal portions and press each portion around a skewer into a flattened sausage shape about 2 cm thick.
-
6
Preheat a grill or grill pan to medium-high heat (or set the broiler to high and position the rack 10–12 cm from the element). Lightly brush the kofta with the remaining 1 tablespoon olive oil.
-
7
Grill the skewers 3–4 minutes per side, turning once, until well browned and an instant-read thermometer reads 70–72°C (160–162°F) in the center. If broiling, cook 3–4 minutes per side watching closely to avoid charring.
-
8
Meanwhile, make the cucumber-yogurt sauce: grate the cucumber and squeeze out excess liquid; stir the cucumber into the yogurt with lemon juice, chopped dill, a pinch of salt, and a drizzle of olive oil. Taste and adjust seasoning.
-
9
Toast the pine nuts in a small dry skillet over medium heat, stirring frequently, until golden and fragrant, 2–3 minutes; remove from heat immediately to prevent burning.
-
10
Remove the skewers from the heat and rest 2 minutes. Serve hot with pita bread, spoonfuls of cucumber-yogurt sauce, and a scatter of toasted pine nuts. Offer lemon wedges and extra herbs on the side.