Name: Beef Kofta Kebabs with Tzatziki Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: Kebabs:; 1.5 lb ground beef (90% lean); 1 small onion, grated or finely chopped; 3 garlic cloves, minced; 1/4 cup fresh parsley, finely chopped; 1 1/2 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp ground allspice or cinnamon; 1 tsp salt; 1/2 tsp black pepper; Olive oil, for brushing grill; Flatbread, sliced cucumber, tomato, and onion (optional, for serving); Tzatziki Sauce:; 1 cup plain reduced-fat Greek yogurt; 1/2 cup grated cucumber, squeezed dry; 1 garlic clove, minced; 1 tbsp lemon juice; 1 tbsp fresh mint or dill, chopped; 1/4 tsp kosher salt

My Beef Kofta Kebabs with Tzatziki Sauce are not just another kebab recipe—they’re tender, juicy, and loaded with bold Mediterranean flavor. Whether I’m making them for a quick weeknight meal or putting together a beautiful platter for a gathering, these grilled skewers always hit the spot. They’re savory, protein-packed, and incredibly versatile. Plus, they come together in just about 30 minutes!

Why I Love This Recipe

I love how quick and satisfying these kebabs are. The mix of cumin, coriander, and allspice gives the beef a deep, warm flavor that reminds me of traditional Middle Eastern dishes. When paired with cool, creamy tzatziki sauce, fresh vegetables, and soft flatbread, it creates the perfect balance of spice and freshness.

Another reason I keep coming back to this recipe? It’s customizable. I’ve made it with ground beef, lamb, and even turkey when I wanted something leaner. It also works well cooked on a stovetop grill pan, baked in the oven, or grilled outside—perfect for all seasons and kitchen setups.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the kebabs, I use:

ground beef (90% lean)
onion
garlic
parsley
ground cumin
ground coriander
allspice or cinnamon
salt
black pepper
olive oil (for brushing the grill)
flatbread and fresh sliced vegetables like cucumber, tomato, and onion for serving (optional)

For the tzatziki sauce:

plain reduced fat Greek yogurt
grated cucumber (squeezed dry)
garlic
lemon juice
fresh mint or dill
kosher salt

Directions

I start by adding the onion, garlic, and parsley to a mini food processor and pulsing until finely chopped. If I don’t have one on hand, I grate the onion and finely mince the rest by hand.
I combine that mixture with ground beef, cumin, coriander, allspice (or cinnamon), salt, and pepper in a large bowl. I mix it just until combined—overworking the meat can make the kebabs dense.
Then I divide the mixture into 10 to 12 equal portions and mold them onto skewers in an oval shape. When I’m using wooden skewers, I soak them in water first for at least 15 minutes.
I heat a grill or grill pan over medium-high heat, brush it lightly with olive oil, and cook the kebabs for about 10 minutes, turning occasionally, until browned and cooked through.
While the kebabs cook, I mix all the tzatziki ingredients together and chill it in the fridge until serving.
I serve the kebabs on a platter with tzatziki sauce, pita or flatbread, and a mix of fresh vegetables.

Servings and timing

This recipe makes 6 servings (about 10 to 12 kebabs depending on size). It takes approximately 20 minutes to prep and 10 minutes to cook, for a total of 30 minutes.

Variations

I sometimes use ground lamb for a richer flavor or a mix of lamb and beef for a more authentic Mediterranean twist.
For a leaner version, I use ground turkey or chicken—just make sure it’s not all breast meat so the kebabs stay juicy.
I switch up the spices based on what I’m craving. Sumac adds a citrusy kick, and paprika brings a smoky touch.
If I want to skip the skewers, I shape them into meatballs or patties and cook them in the oven instead.

Storage/Reheating

I store any leftover kebabs in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in a skillet over medium heat or warm them in the oven at 350°F until heated through.

Tzatziki sauce should be stored separately in the fridge and can last for about 3 to 4 days.

FAQs

How do I keep the kofta kebabs from falling apart?

I make sure to mix the ingredients well enough to bind but not so much that the meat becomes tough. Chilling the kebabs for a bit before grilling also helps them hold their shape.

Can I make these kebabs in the oven?

Yes, I often bake them at 400°F for 15–18 minutes. I turn on the broiler at the end for 2–3 minutes to get a nice browned exterior.

Can I freeze beef kofta?

Definitely. I freeze the shaped, uncooked kebabs on a tray, then transfer them to a freezer bag. They keep well for up to 3 months. When ready, I thaw them overnight in the fridge before cooking.

What’s the best meat to use for kofta?

I usually go with 90% lean ground beef. A mix of beef and lamb adds a richer flavor, and ground turkey or chicken works if I want a lighter version.

What should I serve with kofta kebabs?

I love serving them with pita or flatbread, tzatziki sauce, fresh sliced veggies, and sides like hummus, baba ganoush, or rice. For a lower-carb meal, cauliflower rice or a chopped salad works great too.

Conclusion

Beef Kofta Kebabs with Tzatziki Sauce are one of my go-to meals when I want something flavorful, nourishing, and easy to make. Whether I’m grilling outdoors or cooking inside, this recipe always delivers. The spices, the juicy meat, and the creamy tzatziki create an irresistible combination that keeps me coming back for more.