beef kofta

Beef kofta made with ground beef, spices and fresh herbs. Cooks in under 30 minutes for a juicy, flavorful protein to serve with rice or salad.

Print Recipe Pin Recipe

Total Time 31

Servings: 4 servings

Course: Main Dish

Cuisine: Middle Eastern

Calories: 390

Ingredients Method Notes

Ingredients

For the kofta

500 g ground beef
0.5 cup onion finely grated
2 cloves garlic minced
0.25 cup parsley finely chopped
2 tablespoons mint finely chopped, optional
1 teaspoon ground cumin
0.5 teaspoon ground coriander
0.5 teaspoon ground cinnamon
0.5 teaspoon ground allspice
1 teaspoon salt
0.5 teaspoon black pepper
2 tablespoons olive oil for cooking

For the yogurt sauce

1 cup plain yogurt
1 tablespoon lemon juice
1 clove garlic minced
0.25 cup cucumber finely chopped
2 tablespoons fresh dill or mint finely chopped
0.25 teaspoon salt

Method

For the kofta

Add the ground beef, onion, garlic, parsley, mint (if using), cumin, coriander, cinnamon, allspice, salt, and pepper to a large bowl. Mix with your hands until everything is well combined, but don’t over-mix or the meat will get tough.
Shape the mixture into small oval logs or thick sausage shapes, about the size of your palm. I get around 12 from this batch.
If you want to skewer them, now’s the time: Thread each kofta onto a metal or soaked wooden skewer.
Heat a large skillet or grill pan with olive oil over medium-high — hot enough that a drop of water sizzles in under a second. Place the kofta in the pan, don’t crowd, and cook for 4–5 minutes per side until browned and cooked through.

For the yogurt sauce

In a small bowl, combine the yogurt, lemon juice, garlic, cucumber, herbs, and salt. Mix well until smooth.
Taste and add an extra pinch of salt if you like it tangier. I always chill it while the kofta cooks — it lets the flavors develop a bit more.

Serving

Serve the kofta hot, drizzled or dipped in the yogurt sauce. Goes well with warm pita, rice, or a big cucumber-tomato salad.

Notes

I make beef kofta when I want something fast with bold flavors that taste like way more effort than they are. On nights when I’m short on time but need real food, this fits the bill every time.

How to get kofta juicy, not dry

Don’t skip the onion — and don’t just chop it. Grating the onion gets more moisture into the meat, which keeps the kofta tender as it cooks. I always squeeze just a tiny bit of liquid from the grated onion (not all!) before mixing in, so things don’t get too soggy. Mix with your hands, but stop as soon as it looks uniform. Overmixing turns kofta dense instead of juicy.

You can grill or pan-fry these. If grilling, poke one test piece — if it sticks to the grates, use a piece of foil or a grill mat underneath. They’re softer than a basic burger and can fall apart if the grill isn’t oiled well.

Swaps and variations

Lamb works just as well as beef, or use half and half for extra richness. Turkey is okay but needs more olive oil and sometimes a spoon of yogurt in the mix to keep it from getting dry. I’ve tried with lentils and walnuts for a veggie version, but it doesn’t really stick together unless you add an egg and some breadcrumbs.

No mint? Double the parsley, or use cilantro. The yogurt sauce takes well to grated carrot or a spoonful of tahini stirred in.

Make ahead and storing

If you want to prep ahead, shape the kofta and refrigerate, uncooked, for up to 24 hours. The yogurt sauce can be made the night before — just stir before serving. Leftover cooked kofta stays good for two days in the fridge, reheated in a pan with a splash of water so they don’t dry out.