Beef Kofta With Greek Yogurt Sauce

I present a Mediterranean-inspired meal that comes together in just 35 minutes, featuring savory, spiced beef kofta paired with a creamy, lemon-bright Greek yogurt sauce.

Why You’ll Love This Recipe

I love that this recipe is wonderfully straightforward—only a few bowls and a skillet or grill, no fancy gear required. I appreciate the quick turnaround—35 minutes from start to finish—and how the kofta and sauce can be prepped ahead to streamline dinner time.

Ingredients

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

Greek Yogurt Sauce

• 1 cup plain Greek yogurt

• 1 tablespoon extra virgin olive oil

• 1 garlic clove, minced

• 1 tablespoon freshly squeezed lemon juice

• ½ teaspoon cumin

• ½ teaspoon kosher salt

• ½ teaspoon ground black pepper

• ¼ teaspoon cayenne pepper (optional)

Beef Kofta

• 1 ½ pounds ground beef (80 % lean / 20 % fat)

• 1 tablespoon za’atar seasoning

• 1 teaspoon kosher salt

• 1 teaspoon ground black pepper

• 1 shallot, finely minced (≈ ⅓ cup or 40 g)

• 2 tablespoons fresh Italian parsley or cilantro, chopped

• 2 garlic cloves, minced

• 1 egg, beaten

Directions

1. Greek Yogurt Sauce – In a small bowl, I stir together all the sauce ingredients until smooth and ready to serve.

2. Beef Kofta

   • I mix beef, seasoning, shallot, herbs, garlic, and egg in a large bowl until just combined.

   • I form the mixture into small oblong patties, greasing my hands if necessary to prevent sticking.

   • I heat a lightly oiled skillet over medium-high heat (or choose to grill or bake according to preference).

   • I cook the kofta—12 to 14 minutes in total—turning them every couple of minutes until browned and the internal temperature reaches 160 °F (71 °C).

   • Finally, I plate the kofta and serve them with the Greek yogurt sauce on the side—time to eat!

Servings And Timing

I yield 6 servings with the given amounts. It takes 20 minutes to prep and 15 minutes to cook, totaling 35 minutes from start to finish.

Storage/Reheating

I find it helpful to prep the kofta mix and the yogurt sauce ahead and refrigerate until ready to cook. You can store leftovers in the fridge in airtight containers for up to 3–4 days. To reheat, I gently rewarm the kofta in a skillet or oven until heated through, and I stir the sauce before serving to refresh its texture.

FAQs

1. What Type Of Beef Should I Use?

I use ground beef with about 20 % fat for flavor and juiciness, though leaner meat can work if needed—but the kofta may be less moist.

2. Can I Bake Or Grill The Kofta Instead Of Pan-Frying?

Yes, I can bake them at 350 °F for about 25 minutes, turning halfway, or grill them as oblong shapes or on skewers—just cook until they reach 160 °F internally.

3. Can I Make Them Ahead Of Time?

Yes—I often prepare the meat mixture and the sauce earlier in the day and refrigerate. Then I just cook when I’m ready, which really speeds up dinner time.

4. What Can I Serve Alongside The Kofta?

I love them with quinoa tabbouleh, pita, cucumbers, feta, olives, or fresh tomatoes to build a Mediterranean spread.

5. Can I Substitute Za’atar If I Don’t Have It?

I can try my own spice mix—za’atar blends herbs, sesame, and sumac, but a mix of dried oregano, thyme, and a pinch of sumac works in a pinch.

Conclusion

I adore this Beef Kofta with Greek Yogurt Sauce recipe for its simplicity, bold flavor, and adaptability. Whether I need a quick weeknight dinner, prepping for a gathering, or assembling a Mediterranean feast, this recipe delivers every time. Let me know how your kofta turns out—I’m excited to hear your tweaks and variations!