Oh, let me tell you about the first time I bit into a perfectly grilled beef kofta kebab dripping with cool tzatziki sauce – it was love at first taste! I was at my Lebanese friend’s backyard barbecue, watching her casually shape spiced meat onto skewers like it was nothing. Turns out, these flavor-packed Middle Eastern kebabs are actually ridiculously easy to make at home. The magic happens when juicy beef gets cozy with warm spices like cumin and coriander, then gets dunked in that creamy, garlicky yogurt sauce. Trust me, once you try this combo of smoky, spicy, and refreshing all in one bite, you’ll be hooked just like I was!

Why You’ll Love These Beef Kofta Kebabs with Tzatziki Sauce

Let me count the ways these kebabs will steal your heart (and probably become your new favorite weeknight dinner)! First off, they come together faster than you can say “dinner’s ready” – we’re talking just 25 minutes from fridge to plate. But here’s what really makes them special:

• Bold flavors that dance on your tongue: That perfect blend of cumin, coriander, and garlic makes every bite sing
• So versatile: Grill ’em outdoors when it’s nice, or cook them indoors on a grill pan when it’s raining
• The tzatziki sauce: Cool, creamy, and the perfect counterpoint to the smoky kebabs
• Kid-approved: My picky eaters go crazy for these (especially when they get to help shape the meat!)
• Meal prep friendly: Make a double batch – they reheat beautifully for lunches all week

Honestly? The hardest part is waiting for them to come off the grill without burning your fingers!

Ingredients for Beef Kofta Kebabs with Tzatziki Sauce

Now, let’s talk ingredients – and I promise, nothing fancy here! These are all things I usually have in my kitchen (or can grab at any grocery store). For the best flavor, use fresh spices – I learned that the hard way after using year-old cumin once (big mistake!). Here’s what you’ll need:

• For the kofta kebabs:
  • 500g ground beef (85% lean works perfectly – enough fat for juiciness but not too greasy)
  • 1 small onion, finely chopped (trust me, take the time to chop it small or you’ll get onion chunks falling off your skewers!)
  • 2 cloves garlic, minced (or 1 tsp garlic powder in a pinch)
  • 1 tsp ground cumin (the star of the spice show!)
  • 1 tsp ground coriander (cumin’s best friend)
  • 1 tsp paprika (smoked if you want extra depth)
  • 1/2 tsp salt (I use kosher salt)
  • 1/4 tsp black pepper (freshly ground if possible)
  • 2 tbsp fresh parsley, chopped (dried works in a pinch, but fresh really brightens it up)
• For the tzatziki sauce:
  • 1/2 cup Greek yogurt (full-fat for creaminess, but low-fat works too)
  • 1/2 cucumber, grated and squeezed dry (don’t skip squeezing – watery tzatziki is sad tzatziki)
  • 1 tbsp lemon juice (fresh squeezed makes all the difference)
  • 1 tbsp olive oil (the good stuff you’d use for dipping bread)
  • 1 small clove garlic, minced (optional but highly recommended)
  • Pinch of salt

See? Nothing too crazy! And if you’re missing something, don’t stress – I’ve included all my favorite substitutions in the tips section coming up.

How to Make Beef Kofta Kebabs with Tzatziki Sauce

Preparing the Kofta Mixture

First things first – if you’re using wooden skewers, soak them in water for at least 30 minutes while you prep everything else (this keeps them from burning!). Now for the fun part – get your hands dirty! In a big bowl, combine the ground beef, chopped onion, garlic, and all those gorgeous spices. Here’s my trick – mix with your hands like you’re kneading bread, but don’t overwork it or the kebabs will get tough. The mixture should hold together when you squeeze it. Now comes the fun part – divide it into 8 equal portions (I use an ice cream scoop for consistency) and shape them around the skewers into sausage shapes about 1 inch thick. Pro tip: Wet your hands slightly to prevent sticking!

Grilling the Beef Kofta Kebabs

Fire up that grill to medium-high (about 400°F/200°C) – you want a good sizzle when the meat hits the grates. Carefully lay the kebabs across the grill grates (don’t crowd them!) and resist the urge to move them for 3-4 minutes – that’s how you get those beautiful grill marks. Flip them gently with tongs and cook another 3-4 minutes. They’re done when they reach 160°F (71°C) inside, but honestly, I usually just do the finger test – they should feel firm but still have a little give. Total cook time is usually 8-10 minutes, but watch closely – nobody likes dry kebabs!

Making the Tzatziki Sauce

While those beauties grill, let’s whip up the tzatziki. Grab your cucumber (peeled if you prefer) and grate it using the large holes. Here’s the secret step – wrap the grated cucumber in a clean kitchen towel and squeeze out ALL that excess water (seriously, squeeze like you mean it!). In a bowl, mix the dry cucumber with yogurt, lemon juice, olive oil, and that optional-but-really-you-should garlic. Taste and adjust – sometimes I add an extra squeeze of lemon or pinch of salt. Let it sit in the fridge while the kebabs cook – the flavors meld beautifully. That’s it! See? Told you it was easy!

Tips for Perfect Beef Kofta Kebabs with Tzatziki Sauce

After making these kebabs more times than I can count (and yes, burning a few batches along the way!), here are my hard-earned secrets for kofta perfection:

• Don’t overmix the meat: Handle it just until combined – overworking makes tough kebabs
• Keep ’em juicy: If your mixture feels dry, add 1 tbsp ice water (trust me, it works!)
• Spice control: Start with less spice if unsure – you can always add more next time
• Skewer smarts: If using metal skewers, lightly oil them first so the meat slides off easily
• Sauce too thin? Add more grated cucumber or a spoonful of yogurt to thicken it up

Remember – even imperfect kebabs still taste amazing dunked in that cool tzatziki!

Serving Suggestions for Beef Kofta Kebabs with Tzatziki Sauce

Oh, the fun part – making these kebabs look as good as they taste! I love piling them on a big platter with all the fixings – it’s like a Middle Eastern feast right in your kitchen. My go-to setup includes warm pita bread (perfect for wrapping around the kebabs), a simple cucumber-tomato salad with lemon dressing, and a big bowl of that creamy tzatziki right in the center. For heartier meals, I’ll serve them over fluffy basmati rice or couscous. And don’t forget the garnishes – a sprinkle of fresh parsley and maybe some pickled turnips if I’m feeling fancy. Pro tip: Keep extra lemon wedges on the side – that bright squeeze at the end makes all the difference!

Storing and Reheating Beef Kofta Kebabs with Tzatziki Sauce

Here’s the best part – these kebabs taste almost as good the next day! Store leftover kebabs and tzatziki separately in airtight containers in the fridge for up to 3 days. The sauce might separate a bit – just give it a good stir before serving. For longer storage, freeze the cooked kebabs (without sauce!) on a baking sheet first, then transfer to freezer bags. They’ll keep for 2 months – perfect for quick meals! To reheat, I pop thawed kebabs in a 350°F oven for 10 minutes or until warmed through. Microwave works too, but go easy – 30 second bursts to prevent drying out. The tzatziki? Always best served cold straight from the fridge!

Nutritional Information for Beef Kofta Kebabs with Tzatziki Sauce

Now, I’m no nutritionist (just a home cook who loves good food!), but here’s the breakdown per serving based on my standard ingredients. Remember, these are estimates – your exact numbers might vary depending on your specific ingredients and portion sizes:

• Calories: About 320 per kebab with sauce
• Fat: 22g (8g saturated)
• Protein: A solid 24g – perfect for keeping you full!
• Carbs: Just 8g (mostly from the yogurt and veggies)

Not too shabby for something this delicious, right? And hey, that protein comes with a side of happiness!

Frequently Asked Questions About Beef Kofta Kebabs with Tzatziki Sauce

I get so many questions about these kebabs – which means you’re probably wondering the same things! Here are the answers to everything I’ve been asked (sometimes multiple times) at potlucks and family dinners:

Can I use lamb instead of beef?
Absolutely! Lamb makes fantastic kofta kebabs – in fact, it’s traditional in many Middle Eastern recipes. Use the same amount as beef, but expect a richer, gamier flavor. My favorite is actually a 50/50 mix of lamb and beef for the best of both worlds.

How long does the tzatziki sauce last in the fridge?
The sauce keeps beautifully for 3-4 days stored in an airtight container. Just give it a good stir before serving – it might separate a bit as it sits. Pro tip: If it looks watery, drain off the excess liquid or stir in another spoonful of yogurt.

Can I bake these instead of grilling?
Yes! Bake at 400°F (200°C) for about 15 minutes, turning halfway. They won’t get those gorgeous grill marks, but they’ll still taste amazing. I sometimes broil them for the last 2 minutes to get some color.

My kebabs keep falling apart – help!
Ah, the classic kofta struggle! Make sure your mixture isn’t too wet (drain those onions well!) and really press the meat firmly around the skewers. Chilling the shaped kebabs for 20 minutes before cooking helps them hold together too.

Can I make these ahead of time?
You bet! Shape the kebabs up to a day in advance and keep them covered in the fridge. The tzatziki actually tastes better after sitting for a few hours. Just bring everything to room temperature before cooking for even results.

Share Your Beef Kofta Kebabs with Tzatziki Sauce Experience

I’d love to hear how your kofta adventure turns out! Did you add your own twist to the spices? Maybe your kids helped shape the kebabs? Drop a comment below with your experience, snap a photo of your masterpiece, or share your best grilling tip. These recipes come alive when we all cook them together – can’t wait to hear your stories!

Juicy Beef Kofta Kebabs with Tzatziki in 25 Minutes

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• Author: Christina R. Jones
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Halal

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Description

Juicy beef kofta kebabs served with creamy tzatziki sauce. A flavorful Middle Eastern dish perfect for grilling.

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Ingredients

Scale 1x2x3x

• 500g ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped
• 1/2 cup Greek yogurt
• 1/2 cucumber, grated
• 1 tbsp lemon juice
• 1 tbsp olive oil

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Instructions

1. Mix ground beef, onion, garlic, cumin, coriander, paprika, salt, pepper, and parsley in a bowl.
2. Shape the mixture into small sausage shapes around skewers.
3. Grill the kebabs for 8-10 minutes, turning occasionally.
4. Mix yogurt, grated cucumber, lemon juice, and olive oil to make tzatziki sauce.
5. Serve kebabs hot with tzatziki sauce.

Notes

• Soak wooden skewers in water for 30 minutes before grilling.
• You can use lamb instead of beef.
• Serve with flatfillet or rice.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Middle Eastern

Nutrition

• Serving Size: 1 kebab with sauce
• Calories: 320
• Sugar: 3g
• Sodium: 450mg
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 1g
• Carbohydrates: 8g
• Fiber: 1g
• Protein: 24g
• Cholesterol: 80mg

Keywords: beef kofta, kebabs, tzatziki, Middle Eastern food, grilled meat