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Flavorful Kofta Meat Kebabs with Easy Garlic Yogurt Sauce

Deliciously seasoned minced meat grilled to perfection with a creamy garlic yogurt sauce, perfect for family gatherings and cozy evenings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Middle Eastern
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Kofta Kebabs
  • 1 lb ground beef or lamb Use high-quality ground meat for best flavor.
  • 1 small onion, grated
  • 2 cloves garlic, minced
  • 1/4 cup parsley, chopped
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • Skewers (if using wooden skewers, soak in water for 30 minutes)
For the Garlic Yogurt Sauce
  • 1 cup plain yogurt
  • 1 clove garlic, minced
  • 1 tbsp lemon juice
  • Salt to taste

Method
 

Preparation
  1. If you're using wooden skewers, soak them in water for about 30 minutes to avoid burning on the grill.
  2. In a large bowl, combine the ground beef or lamb, grated onion, minced garlic, chopped parsley, cumin, coriander, paprika, salt, and pepper. Use your hands to mix everything well until all the ingredients are evenly distributed.
  3. Wet your hands with a little water to prevent sticking, then take a handful of the meat mixture and mold it around the soaked skewers into an elongated shape, aiming for about 4-6 kofta per skewer.
  4. Preheat your grill over medium-high heat or a stovetop grill pan until hot.
Cooking
  1. Place the skewers on the grill and cook for about 5-7 minutes on each side or until the kofta are cooked through and have nice grill marks. If using a meat thermometer, the internal temperature should be 160°F (71°C).
  2. In a small bowl, combine the plain yogurt, minced garlic, lemon juice, and salt for the garlic yogurt sauce. Mix well and set aside.
Serving
  1. Once cooked, remove the kofta from the grill and serve hot with the garlic yogurt sauce on the side. Enjoy with pita bread or fresh salads!

Notes

For best results, choose high-quality meat, experiment with spices, and allow the mixture to rest before forming the kofta. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to a month.