Grilled Beef Kofta Kebabs with Yogurt-Mint Sauce
Grilled beef kofta kebabs seasoned with warm Levantine spices, served with a cooling yogurt-mint dipping sauce.
Kofta is one of the most common ways to eat grilled meat across the Levant and Gulf, and the trick to a good one is working the spices and grated onion into the meat by hand until it holds together on the skewer without feeling dense or overworked.
Using lean ground beef and skipping the usual breadcrumb filler keeps this version high in protein without excess starch, and the cool yogurt-mint sauce on the side adds calcium and a tangy contrast that cuts through the richness of the grilled meat. Serve the kofta in warm flatbread with extra herbs, or over a chopped salad for a lower-carb plate.
Ingredients
For the kofta
- 1 lb lean ground beef (93% lean)
- 1 small onion, grated and squeezed dry
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh mint
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground allspice
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp black pepper
For the yogurt-mint sauce
- 3/4 cup plain low-fat Greek yogurt
- 2 tbsp chopped fresh mint
- 1 clove garlic, grated
- 1 tbsp lemon juice
- 1 pinch salt
These ingredients are common at Middle Eastern grocers; a well-stocked international supermarket usually carries them too.
Instructions
- 1In a bowl, combine ground beef, grated onion, garlic, parsley, mint, cumin, coriander, allspice, cinnamon, salt, and pepper; mix gently until just combined.
- 2Divide into 8 portions and shape around skewers into elongated logs. Chill 15 minutes to firm up.
- 3Grill over medium-high heat, turning occasionally, 10-12 minutes until browned and cooked through (160°F internal).
- 4Meanwhile, stir together yogurt, mint, garlic, lemon juice, and salt for the sauce.
- 5Serve kofta warm with the yogurt-mint sauce, extra herbs, and flatbread or salad.