Description
This Lamb and Beef Kofta Kebab recipe combines ground beef and lamb with aromatic spices and fresh herbs, grilled to perfection and served alongside a zesty, spicy tzatziki sauce made from Greek yogurt, cucumber, dill, and jalapeño. It's a flavorful Middle Eastern-inspired dish perfect for grilling season and gatherings.
Ingredients
Kofta Mixture
- 1 lb ground beef (80/20)
- 1/2 lb ground lamb
- 1 small yellow onion, peeled and chopped
- 1 bunch flat leaf parsley, stems removed and chopped (about 1/3 cup), plus 1/4 of leaves reserved for serving
- 5 garlic cloves, peeled and minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp kosher salt
- 1/2 tsp ground cardamom
- 1/2 tsp dried oregano
- 1/2 tsp ground black pepper
- 1/2 tsp cayenne pepper
- 2 tbsp olive oil, for brushing
Spicy Tzatziki Sauce
- 1 (5.3 oz) cup plain Greek yogurt
- 1/2 English cucumber, shredded (about 1/2 cup)
- 1/4 cup fresh dill, chopped
- 1 tbsp fresh lemon juice
- 1/2 tsp lemon zest
- 1 jalapeño, seeds removed and minced
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Prepare the Kofta Mixture: In a large bowl, combine the ground beef, ground lamb, chopped onion, parsley, garlic, and all the spices (cumin, paprika, kosher salt, cardamom, oregano, black pepper, cayenne). Mix with your hands for 2-3 minutes until fully integrated and the mixture becomes uniform.
- Shape Koftas on Skewers: Take a skewer in one hand, and with the other hand, scoop some of the meat mixture. Wrap and gently squeeze the meat around the skewer to form a cylinder about 3-4 inches long and approximately 1 cm thick around the skewer. Repeat this process with the remaining meat and skewers.
- Preheat and Prepare Grill: Preheat your grill to 400°F (204°C) and allow it to heat for about 10 minutes. Brush the prepared koftas with olive oil on all sides to prevent sticking and enhance browning.
- Grill the Koftas: Place the kofta skewers on the grill and cook for 7-8 minutes total, flipping halfway through to ensure even cooking and nice grill marks.
- Make the Spicy Tzatziki Sauce: Using a box grater, shred the cucumber. Place the shredded cucumber in the center of a clean dish towel or several paper towels, and squeeze out as much excess water as possible over a bowl to prevent watery sauce.
- Combine Sauce Ingredients: In a medium bowl, mix the Greek yogurt, drained shredded cucumber, chopped dill, lemon juice, lemon zest, minced jalapeño, olive oil, minced garlic, kosher salt, and black pepper. Stir well until fully combined. Taste and adjust lemon juice if needed.
- Chill the Sauce: Place the spicy tzatziki sauce in the refrigerator until ready to serve, allowing the flavors to meld.
- Serve: Serve the warm grilled kofta kebabs with the spicy tzatziki sauce spooned over them or on the side. Garnish with reserved parsley leaves for freshness.
Notes
- Do not skip squeezing the cucumber as excess water will make the tzatziki sauce watery.
- Adjust cayenne and jalapeño quantities to control the spice level to your preference.
- Soak wooden skewers in water for 30 minutes prior to grilling to prevent burning.
- These koftas can be cooked under a broiler or on a stovetop grill pan if an outdoor grill is unavailable.
- Leftover koftas can be refrigerated and reheated; they also freeze well before cooking.
