These Middle Eastern-style beef kofta kebabs are packed with big, bold flavors and spices. They’re served with a delicious herby yogurt sauce that I want to put on everything! You can prep them in advance, bake them if you don’t feel like grilling, make them into meatballs for easy serving — the sky is the limit here. This recipe is so adaptable for any situation!
Table of contents
You Can Serve These Kebabs as an Appetizer or Main Dish
This quick and easy recipe is modeled after kofta, a Middle Eastern ground meat dish featuring a handful of warm spices, onion, and herbs. While this recipe isn’t authentic, the spirit and flavors of the dish are there!
Beef kofta kebabs are perfect for serving as a hearty main dish or a flavorful appetizer as part of a Mediterranean or Middle Eastern spread. The herby yogurt sauce is the perfect pairing with the spiced beef kofta! It’s loaded with fresh herbs and zippy lemon for a light and refreshing sauce that you’ll want to put on everything.
Best of all, this recipe is easy to double or triple and reheats like a dream. I love prepping all the ingredients and enjoying them throughout the week for lunch. I usually serve the kofta kebabs with some steamed basmati rice, salad, and lots of crunchy veggies like tomato, cucumber, and onion.
Jenny’s Tips for Making Beef Kofta Kebabs
Choose the right ground meat. When making beef kebabs, you want a ground meat with a decent amount of fat. If you’re using beef, you’ll want 85/15 but if you’re cutting it with ground lamb you can use 90/10 ground sirloin.
Grate your onions. Even if you’re a wiz with a knife, I recommend grating the onion on a box grater. You get some juice from the onions and the grated onions melt right into the kebabs.
Don’t overcook the kebabs. Grill the kebabs just until they’re cooked through and no longer otherwise you run the risk of drying them out.
Required Equipment
- Grill, Grill Pan, or Baking Sheet
- Mixing Bowl
- Skewers
- Food Processor
- Sharp Knife
Ingredient Notes
You can find the full list of ingredients, quantities, and method in the recipe card at the end of the page.
- Ground Beef. Opt for 85-90% fat so that the kebabs don’t dry out. You can also use a 50/50 mix of ground beef and ground lamb.
- Onion. The best option here is to grate the onion on a box grater. Grated onion adds moisture to the meat and is easier to evenly mix in.
- Garlic. Is it even a good recipe without copious amounts of garlic??
- Spices. Cumin, paprika, coriander, sumac, and ras el hanout give beef kofta kebabs warm spiced flavor. If you love the flavor profile of these kebabs, you should try my Greek smash burgers next!
- Lemon. Lemon zest in the meat mixture is so fresh and I always serve lemon wedges on the side.
- Herbs. Fresh parsley and mint absolutely make these kebabs!
- Yogurt sauce. The herby yogurt sauce is the perfect pairing with beef kofta kebabs. You’ll need yogurt or skyr, garlic, mint, cilantro, and lemon juice.
How to Make Beef Kofta Kebabs
- Mix the meat. When working with ground beef, I prefer using my hands to mix everything together. This prevents over-mixing because I can feel when the ingredients are all combined.
Jenny’s Tip: If you have time, cover and refrigerate the meat mixture for an hour. This really helps the flavors meld!
- Skewer the kebabs. The easiest way to skewer the ground beef mixture is to shape 1/3 cup increments into logs, press the skewer into the middle, and then press the meat around it to seal.
- Grill. Depending on the season, I’ll either cook the kebabs on a grill pan or on my outdoor grill. The kebabs need to cook for about 4 – 5 minutes per side over medium heat.
- Garnish and serve. I always drizzle these beef kofta with yogurt sauce and top them with finely chopped cucumber, tomato, red onion, and fresh herbs. Don’t forget the squeeze of lemon on top!
What to Serve with Your Kebabs
I love serving these grilled kofta kebabs as a whole spread! It’s the perfect recipe for a party or gathering. Mix and match the following appetizers and sides when planning your own dinner:
- Hummus
- Pita or Naan
- Smoky Eggplant Dip
- Lemon Dill Rice
- Greek Salad
- Sumac Potato Wedges
- Cucumber Yogurt Salad
- Pickled Onions
Recipe FAQs
Where can I find the spices for this recipe?
I always recommend checking out your local Middle Eastern or even Asian market! You’ll be able to find the spices needed no problem. I also recommend checking out the bulk spice section of your local grocery store — it’s a great resource for only buying as much as you need and trying out new spices! You can also find all the spices mentioned on Amazon.
Can I use wooden skewers?
Absolutely! Just make sure to soak wood or bamboo skewers ahead of grilling so that they don’t burn.
If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Easy Grilling Recipes You’ll Love
- Grilled Cheeseburgers
- Steakhouse Burgers
- Grilled Steak Sandwiches
- Tuscan Steak
- Coffee-Rubbed Tri Tip
- Homemade Carne Asada
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Beef Kofta Kebabs Recipe
Ingredients
Beef Kofta Kebabs
- 2 lbs 85/15 ground beef
- 1/2 yellow onion , grated on a box grater
- 4 garlic cloves , minced
- 1/4 cup fresh parsley , minced
- 3 tablespoons fresh mint leaves , minced
- 2 teaspoons lemon zest
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 2 teaspoons ras el hanout
- 1 teaspoon ground coriander
- 2 teaspoons sumac
- 2 teaspoons kosher salt
Herby Yogurt Sauce
- 1 cup plain greek yogurt or skyr
- 2 tablespoons fresh lemon juice
- 2 garlic cloves , roughly chopped
- 1/4 cup roughly chopped cilantro
- 1/4 cup roughly chopped mint leaves
- 1 tablespoon olive oil
- kosher salt
- freshly cracked black pepper
Instructions
- Make the yogurt sauce. Combine all the ingredients in the bowl of a food processor and blend until smooth. Season to taste with salt and pepper. Store in the fridge until ready to use.
- Combine the beef mixture. Combine all the ingredients in a large mixing bowl and mix by hand just until all the ingredients are combined. If you have time, cover and refrigerate for 1 hour.
- Assemble the kebabs. Take 1/3 cup of the meat mixture and form into a small log. Press the skewer into the log and seal the meat around it. Repeat with the remaining mixture.
- Grill the kebabs. Preheat a grill or grill pan over medium high. If you're using an outdoor grill, make sure to clean and oil the grates really well before cooking. Grill the kebabs 4-5 minutes per side until just cooked through.
- Garnish and serve. Transfer the skewers to a serving platter and serve with the herby yogurt sauce, fresh veggies, and lemon wedges.
How to Bake Beef Kebabs
- To bake the kebabs: Bake at 350ºF for 15 minutes and then broil them for 2-3 minutes on high until you have a bit of char on the outside. Using the broiler gives them a bit of that grilled flavor.
Storage Instructions
- To store: Let the kebabs cool and store them in an airtight container for 4-6 days in the fridge. You can very easily freeze them in a freezer-safe ziplock bag. Try to press most of the air out of the bag while sealing, this helps prevent freezer burn. Label and freeze for up to 3 months. I don’t recommend freezing the yogurt sauce.
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