What Are Kofta Kebabs?

Kofta Kebabs are a cross between two slightly different things: koftas and kebabs! Kebabs are spiced meet skewers that are sold on the street or by kebab shops, often seasoned generally with spices and sometimes served alongside pita.

Kofta, on the other hand, is skewered beef and/or lamb that’s mixed with parsley, onion, mint, spices, and is often served over curry or with a creamy sauce.

For this recipe, we’re combining the two by making our koftas and serving them with pita like a kebab would be. And for our creamy sauce, we’re using the tzatziki. It’s a delicious mix, and I can’t wait for you to make it with me!

What You Need to Make These Beef Kofta Kebabs

Ground Beef: For this recipe, we’re using ground beef, and I like to make sure mine is at least 93% ground beef. You can also use 85%, but your kebabs will be fattier. That’s okay!

Onion: Any type of onion will work well! I use a red onion.

Herbs: Fresh parsley and mint are a MUST in this recipe!

Garlic: I like using fresh garlic whenever possible. You can use garlic powder, but it will change the flavor slightly.

Egg: Egg is crucial for binding the breadcrumbs to the kofta kebabs.

Spices: In this recipe, we’re using a combination of Cumin, Oregano, Coriander, and Cayenne Pepper. And, of course, traditional sea salt and pepper!

Gluten-Free Breadcrumbs: I use gluten-free breadcrumbs to keep this recipe, well, gluten-free! But you can use normal breadcrumbs if you prefer. It doesn’t make a difference!

Oil: I use avocado oil, but any neutral oil works!

What You Need to Make The Tzatziki Sauce

Greek Yogurt: I love greek yogurt because it’s thick, and it’s gentler on tummies that are sensitive to dairy. I personally don’t do great with dairy, but do much better with greek yogurt!

English Cucumber: English cucumbers are crisp and perfect t for this tzatziki sauce, because they don’t get mushy!

Garlic: Again, I highly recommend using fresh garlic here.

Lemon Juice: A little lemon juice adds the perfect amount of acidity!

Fresh Dill: Fresh dill is one of my favorite flavors, and is crucial to tzatziki sauce.

Salt: And of course, you need a little salt!

How to Make These Beef Kofta Kebabs with Tzatziki Sauce

Add all of your kofta ingredients to a medium bowl and mix them together by-hand. You can use a spoon if you prefer, but I think mixing by-hand works better!

Next, form your meat into the kofta kebabs. The meat will be sticky, so wet your hands and then pick up small handfuls of meat and form a tube around the skewer, about 4 inches long and 1 inch wide. Repeat using all of the meat. You *should* get 12 skewers. But if you don’t that’s ok too! Since we’re working by-hand, the actual amount may vary.

Grab a cast iron skillet and heat it, along with your oil, one the stove over medium-high heat.

Gently place your kofta skewers into the pan.

Let them sit for about 2 minutes (don’t touch them while they’re cooking). Once the 2 minutes is up, turn them every minute or so, until they are brown on all of the sides. Once done, remove from the heat and set aside on a plate.

Next, make the tzatziki sauce. Chop all ingredients and add to a box, mixing well. Taste and add more salt if needed.

Serve your kofta kebabs over some pita bread, with your tzatziki sauce and desired garnishes (more herbs, pickled onions, tomatoes), and enjoy!

How to Store These Beef Kofta Kebabs

Store your cooked kebabs in an airtight container in the fridge for up to one week. In a separate container, your tzatziki will store for about the same.

To warm your koftas, you can put them back on the stove, bake them in the oven, or, in a pinch, microwave them. All of these methods works equally as well, and you can have delicious kofta kebabs anytime you want!