Beef Koftas

Name: Beef Koftas with Yogurt Sauce
Total time: 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 12 oz ground beef; 1 shallot, finely chopped; 1 large egg, beaten; 1 clove garlic, minced; 1 tsp olive oil; 1 tsp cumin; ½ tsp smoked paprika; ¼ tsp ground cinnamon; ½ tsp lemon zest; 4 pieces pita bread, to serve; 1 cup greek yogurt; 2 tsp lemon juice; 1 tbsp olive oil

Beef koftas are spiced Middle Eastern meatballs made with ground beef, cumin, smoked paprika, and cinnamon, then broiled until browned and served with creamy yogurt sauce and pita bread. Their warm spice blend and tender texture make them a restaurant-quality dish you can prepare at home.

🌍Middle Eastern 🏷️Beef 🏷️Koftas 🏷️Turkish 🏷️Meatballs 🏷️Ground beef

Total

40 min

Servings

4

Difficulty

Medium

Est. Cost

$25–$41

Ingredients

12 oz ground beef
1 shallot, finely chopped
1 large egg, beaten
1 clove garlic, minced
1 tsp olive oil
1 tsp cumin
½ tsp smoked paprika
¼ tsp ground cinnamon
½ tsp lemon zest
4 pieces pita bread, to serve
1 cup greek yogurt
2 tsp lemon juice
1 tbsp olive oil

13 Ingredients

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Instructions

1
In a large bowl, stir together kofta ingredients with 1 tsp salt and ½ tsp ground black pepper until well combined. Roll mixture into tablespoon-sized portions and thread onto skewers.
2
Transfer skewers to a foil-lined baking sheet sprayed lightly with cooking spray. Adjust oven rack 3-5 inches below broiler element. Broil koftas for 4-5 minutes until browned. Flip skewers and broil other side for 4-5 minutes, or until meat registers 155°F with an instant-read thermometer.
3
While the kofta cook, stir together yogurt, lemon juice, olive oil, and ½ tsp salt.
4
Divide skewers, yogurt sauce, and pita between plates, and serve.

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Tips & Notes

Pro tips

Mix the beef gently with your hands just until ingredients are combined; overworking makes koftas dense and tough.
Don't skip the lemon zest—it brightens the spice blend and prevents the koftas from tasting flat.
For even cooking, form koftas into uniform size (roughly golf ball–sized) and arrange them in a single layer on the broiler pan.
Let the mixture chill for 15 minutes before shaping if it feels sticky; cold meat is easier to handle and holds together better during broiling.

Substitutions

ground beef → ground lamb or ground turkey (lamb is traditional; use same amount)
smoked paprika → sweet paprika or Hungarian paprika (flavor will be slightly milder)
shallot → yellow onion, finely chopped (use same amount; flavor is similar but stronger)

Storage & make-ahead

Store cooked koftas in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 8–10 minutes until warmed through.

Equipment

broiler pan or rimmed baking sheet

Common Questions

Can I grill beef koftas instead of broiling?

Yes. Form the mixture into balls or patties, thread onto skewers if desired, and grill over medium-high heat for 8–10 minutes, turning occasionally until cooked through.

What can I serve with beef koftas besides pita bread?

Serve with rice, couscous, roasted vegetables, or a fresh salad. Koftas also work as a filling for wraps or served over hummus.

How do I know when beef koftas are done?

Broil for 8–10 minutes until browned on the outside and cooked through. Internal temperature should reach 160°F (71°C) for food safety.

Can I make beef koftas ahead of time?

Yes. Form the mixture into balls up to 24 hours ahead and refrigerate, or freeze for up to 3 months. Broil from chilled or frozen, adding 2–3 minutes to cooking time if frozen.