beef kofta

Beef kofta cooked in 25 minutes, loaded with parsley and spices. Main keyword: beef kofta. Juicy texture, ready with pantry staples.

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Total Time 31

Servings: 4 servings

Course: Main Dish

Cuisine: Middle Eastern

Calories: 380

Ingredients Method Notes

Ingredients

kofta

500 g ground beef
0.25 cup fresh parsley finely chopped
0.25 cup fresh cilantro finely chopped
0.5 unit onion grated
2 clove garlic minced
1 teaspoon ground cumin
1 teaspoon ground coriander
0.5 teaspoon sweet paprika
0.5 teaspoon salt I start with half
0.25 teaspoon black pepper
0.25 teaspoon cinnamon
0.25 teaspoon chili flakes optional

yogurt sauce

0.75 cup plain yogurt
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon fresh mint chopped
0.25 teaspoon salt

Method

Preparing the kofta mixture

Combine ground beef, parsley, cilantro, grated onion, minced garlic, cumin, coriander, paprika, cinnamon, black pepper, and salt in a large bowl. If you like extra heat, add chili flakes now.
Mix everything by hand until the herbs and spices are evenly distributed, but don't overwork the meat. It should just come together.

Shaping and cooking the kofta

Divide the mixture into 8 equal portions. Shape each into a long oval or onto skewers. Wet your hands so the meat doesn’t stick.
Heat a grill pan or skillet over medium-high. When it's hot enough that a drop of water sizzles right away, add the kofta.
Cook for about 4–5 minutes per side, turning once. You want a dark crust outside and juicy inside.

Making the yogurt sauce

While the kofta cooks, whisk together yogurt, lemon juice, olive oil, chopped mint, and salt in a small bowl.

Serving

Serve the kofta hot, with the yogurt sauce on the side. Sprinkle extra herbs on top if you like.

Notes

I end up making beef kofta on the nights when I want real flavor but don’t want to babysit a big stew. The fresh herbs and spices do all the heavy lifting for you. Even if it’s just a regular Tuesday, this feels like something a little special with hardly any extra work.

Tips for juicier, more flavorful kofta

Grate the onion instead of dicing—it almost melts into the meat and keeps everything moist. Trust me, using chopped onion just won’t do the same thing for the texture. If you have time, chill the shaped kofta in the fridge for 20 minutes before cooking. It helps them stay together, especially if you use leaner beef.

Don’t overmix the meat once you add the seasonings. As soon as everything looks combined, stop. Overworking leads to tough kofta, especially if you’re using a lean cut.

Not a fan of skewers or don’t have any? Shape them into small patties or long ovals and cook them straight in the pan—nothing else changes.

Substitutions & variations

Lamb works beautifully in place of beef, or try half beef and half lamb for a richer flavor. Ground turkey can work, but it needs a bit more oil and honestly, it’s never quite as juicy—so add a tablespoon of olive oil to the mix if you go this route. Skip the cilantro if you must, but leave in the parsley or the meat’s flavor falls flat.

Sensitive to heat? Leave out the chili flakes, but a pinch of cinnamon really does bring warmth, not spiciness.

Meal prep & storage

Kofta keeps well in the fridge for up to three days, and the flavor actually deepens. Reheat gently in a covered skillet or slice cold into a salad. The yogurt sauce is best made fresh, but you can prep it a few hours ahead—just give it a quick stir before serving.