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Simple Recipes for Every Day

Beef Kofta Kebabs with Tzatziki

Beef Kofta Kababs with Tzatziki, pita bread and tomatoes on skewers
  • Serves:  4
  • Prep Time:  20 min
  • Cook Time:  10 min

Ingredients

Kofta

  • ½ yellow onion, grated
  • 2 pounds ground beef
  • 2 garlic cloves, minced
  • 1 ¼ teaspoon sea salt
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon rosemary
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon sumac (optional)
  • ½ teaspoon cinnamon
  • 8 metal or wooden skewers (see Note 2)

For serving (optional)

  • ½ cup flat leaf parsley leaves
  • 4 ounces feta, crumbled
  • 1 cup hummus
  • 1 cup tzatziki
  • 1 cup diced cucumbers
  • 2 roma tomatoes sliced
  • ¼ red onion, thinly sliced
  • Extra-virgin olive oil, for drizzling
  • Pita bread, warmed

Method

Grill Method:

  1. Heat grill to medium-high heat and oil the grates.

  2. Transfer the grated onion to the center of a clean kitchen linen. Gather the edges and hold the towel over the sink. Gently squeeze it to wring out any excess liquid. Transfer the onion to a large bowl.

  3. Add the ground beef, garlic, salt, pepper, rosemary, cumin, oregano, sumac (if using) and cinnamon, using your hands, mix until combined (see Note).

  4. Divide the meat mixture into 8 equal portions. Gently slide the skewers through the center of the meat.

  5. Place the meat on the preheated grill, rotating the skewers with tongs every 2-3 minutes, until slightly charred and cooked through, 8-10 minutes.

  6. Transfer the skewers to a platter. Serve with parsley, feta, hummus, tzatziki, cucumbers, tomatoes, red onion, drizzled with olive oil with pita alongside.


Oven Baked Method:

  1. Preheat the oven to 350°F, with a rack in the center position. Line a rimmed sheet pan with parchment paper.

  2. Transfer the grated onion to the center of a clean kitchen linen. Gather the edges and hold the towel over the sink. Gently squeeze it to wring out any excess liquid. Transfer the onion to a large bowl.

  3. Add the ground beef, garlic, salt, pepper, rosemary, cumin, oregano, sumac (if using) and cinnamon, using your hands, mix until combined (see Note).

  4. Divide the meat mixture into 8 equal portions. Gently slide the skewers through the center of the meat.

  5. Arrange kofta on the prepared sheet pan. Bake, turning half way through, until golden brown and cooked through, 30 minutes. Transfer the skewers to a platter. Serve with parsley, feta, hummus, tzatziki, cucumbers, tomatoes, red onion, drizzled with olive oil with pita alongside.


Notes:

  1. Meat can be used right away, but will taste even better if it has time for the flavors to meld. If you have time, you can prepare the beef kofta mixture a day ahead and refrigerate until ready to use.

  2. If using wooden skewers, we recommend soaking them in water for 30 minutes before using. If baking, skewers are optional.