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Beef Kofta Kebabs with Tzatziki Sauce

20 Minutes + 20 Minutes Cooking



These warm, flavorful Beef Kofta Kebabs with Tzatziki sauce are a favorite of mine! I Love pairing them with a delicious homemade tzatziki sauce and my 2 Ingredient Flatbread recipe, which makes just the perfect combination. So bring your friends and family together around the dinner table and enjoy this Mediterranean inspired feast with me!



Adjust Servings
500 grams ground beef
3 garlic cloves
2 handful of chopped fresh mint
1 tablespoon harissa
1 egg yolk
1 teaspoon salt
1/2 teaspoon ground black pepper
For Tzatziki Sauce
200 grams sour cream
1 whole cucumber
handful of fresh dill
juice of 1 lemon
2 garlic cloves
salt and pepper to taste
Nutritional Information
453 Calories
36 g Fat
24 g Protein
8 g Carbs
3 g Sugars


Heat the Pan
In a mixing bowl, combine the ground beef, finely minced garlic cloves, chopped fresh mint, harissa, egg yolk, salt, and ground black pepper. Mix everything thoroughly to create a well-combined mixture. Divide the mixture into equal portions and shape each portion into kebabs.
Heat a non-stick skillet or frying pan over medium heat. You won't need to add oil to the pan since the beef will release its own fat as it cooks. Place the shaped beef kebabs in the heated pan, ensuring they're not overcrowded. Cook for about 4-5 minutes on each side, or until they're well-browned and cooked through. You can adjust the cooking time based on your desired level of doneness.
Mark as complete
Tzatziki time!
Now it's time to make tzatziki sauce. Start by grating the cucumber, then squeeze out the excess liquid. In a separate bowl, combine the sour cream, grated cucumber, chopped fresh dill, the juice of 1 lemon, finely minced garlic cloves, and salt and pepper. Stir until well combined.
Serve the kebabs on homemade flatbread with tzatziki sauce, pickled red onions and vegetable salad.
Mark as complete
Fresh mint adds a vibrant flavor. Adjust the quantity to your preference, and you can also use parsley or cilantro for a different twist.
When forming the kebabs, wet your hands slightly to prevent the mixture from sticking and make shaping easier.
You can substitute ground beef with ground chicken, turkey, lamb, or even a plant-based alternative for a diverse range of flavors.
When preparing the tzatziki sauce, ensure to squeeze out the excess liquid from the grated cucumber to avoid a watery sauce.
For an extra flavor boost in the tzatziki sauce, consider adding the zest of the lemon you're juicing.
Refrigerate any leftover beef kebabs in an airtight container for up to 3 days. To reheat, gently warm them in a pan or in the microwave.

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