Beef Koftas With Yogurt Sauce

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 blended with cumin, smoked paprika, and cinnamon, served with creamy yogurt sauce and warm pita bread. These Turkish-style koftas deliver bold, aromatic flavor in a simple, crowd-pleasing format.

🌍Middle Eastern 🏷️Beef 🏷️Kofta 🏷️Turkish 🏷️Meatballs 🏷️Skewers

Total

40 min

Servings

4

Difficulty

Medium

Est. Cost

$25–$41

Recipe Source

View original recipe

From Recette Magazine

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

Chill the kofta mixture for 30 minutes before shaping to prevent them from falling apart during cooking.
Don't overwork the mixture when combining ingredients; mix just until the seasonings are evenly distributed to keep koftas tender.
Turn koftas frequently during cooking to develop an even, light brown crust without burning the spices.
Toast whole cumin seeds and paprika in a dry pan before grinding or using to deepen the flavor.

Substitutions

ground lamb → ground beef (traditional swap; use 1:1 ratio)
shallot → white or red onion, finely minced (note: slightly sharper flavor)
smoked paprika → sweet paprika (note: loses the smoky note)
lemon zest → lime zest or fresh mint (note: shifts the brightness slightly)

Storage & make-ahead

Refrigerate cooked koftas in an airtight container for up to 3 days; reheat gently in a skillet over medium heat with a splash of water or oil.

Common Questions

Can I make beef koftas ahead of time?

Yes. Shape the mixture into koftas, refrigerate on a tray for up to 24 hours, then cook as directed. You can also freeze unbaked koftas for up to 3 months.