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Lamb and Beef Kofta Kebab with Spicy Tzatziki Sauce
Made from a juicy mix of ground beef and lamb, this kofta kebab recipe comes alive with the zesty punch of onions and garlic, fresh parsley, and a blend of Middle Eastern spices. Served with a homemade spicy tzatziki sauce, each bite of beef and lamb kofta is bursting with flavor.
Kebabs
Ingredients
Koftas
- 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, chopped (about 1/3 cup) (save 1/4 of leaves 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
Spicy Tzatziki Sauce
- 1-5.3 oz cup plain Greek yogurt
- 1/2 english cucumber (shredded (1/2 a cup))
- 1/4 cup fresh dill (chopped)
- 1 tbsp fresh lemon juice
- 1/2 tsp lemon zest
- 1 jalapeño (seeds removed, minced)
- 1 tbsp olive oil
- 1 garlic clove (minced)
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
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Equipment
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Instructions
Koftas
- In a large bowl add in: ground beef, ground lamb, chopped onion parsley mixture, and all the spices. Using your hands, mix for 2-3 minutes until all ingredients are integrated.
- Take the skewer in one of your hands and using the other one scoop some of the meat out. Begin wrapping the meat around the skewer by gently squeezing. Keep repeating until you have a cylinder of meat around the skewer that is about 3-4 inches long and about 1cm out from the skewer. *See in-post for photos*. Repeat with remaining meat.
- Preheat grill to 400°F for 10 minutes. Brush the olive oil onto the koftas prior to placing on the grill. Grill for 7-8 minutes, flipping over halfway through.
- Serve warm with spicy tzatziki sauce on the side or spooned over top.
Spicy Tzatziki Sauce
- Using a box grater, shred the cucumber. Place the shredded cucumber in the center of a clean dish towel or a few paper towels. Over a bowl, squeeze out as much water as possible from the cucumber.
- In a medium size bowl add: greek yogurt, shredded cucumber, chopped dill, 1 tbsp fresh lemon juice, lemon zest, minced jalapeño, 1 tbsp olive oil, minced garlic, 1/4 tsp kosher salt and black pepper. Mix using a spoon until fully incorporated. Taste and adjust lemon if needed.
- Place in refrigerator until ready to serve.
Notes
Making lamb beef kofta meat mixture
- I do not recommend using a food processor for the onions, parsley, and garlic, it will create extra moisture and then the kofta will fall apart due to too much liquid
Skewers
- If using wooden skewers, soak them for 10 minutes prior to using so they do not burn on the grill.
Lamb
- The fat from the lamb makes these kebabs so juicy and flavorful. If you do not like lamb, you can do all ground beef.
Spicy Tzatziki Sauce
- You can also use store bought tzatziki sauce for this recipe
How to store
These beef and lamb kofta skewers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and bake at 350°F/175°C until warmed through. You can also use the microwave if you’re short on time!Can I freeze kofta skewers?
Yes, you can freeze kofta skewers. Place them in a single layer on a baking sheet and place in the freezer for 1-2 hours or until frozen solid. Transfer to an airtight container or resealable bag and store in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and then bake at 350°F/175°C until warmed through*See in-post for step-by-step photos and tips*
Nutrition Information
Serving: 1, Calories: 322kcal (16%), Protein: 17g (34%)