If you’re anything like me, you’re always on the lookout for dishes that are bursting with flavor yet straightforward enough to whip up on a busy weeknight. That’s exactly why I adore this Kofta Kebab with Tzatziki and Pita Recipe. The juicy, spiced beef kofta paired with the cool, creamy tzatziki is just a match made in culinary heaven—it hits all the right notes from savory to refreshing.

This recipe is not only delicious but incredibly versatile, perfect for casual dinners or even feeding a crowd at a weekend get-together. I love serving it with warm, fluffy pita bread that soaks up all those delightful juices, making every bite pure bliss. Trust me, once you try this Kofta Kebab with Tzatziki and Pita Recipe, it’ll become one of your go-to meals.

Ingredients You’ll Need

The magic behind this Kofta Kebab with Tzatziki and Pita Recipe lies in the harmony of fresh herbs, warming spices, and quality ingredients that come together in perfect balance. When shopping, I recommend picking the freshest herbs and the best quality ground beef you can find for maximum flavor and texture.

Lean ground beef: Choose at least 85% lean for a juicy but not greasy kofta.
Yellow onion: Grated and squeezed dry to avoid extra moisture in the meat mixture.
Garlic cloves: Freshly minced adds that essential aromatic punch.
Fresh mint and fresh parsley: Bright herbs that lift the flavor, don’t skip them!
Cumin: Ground cumin gives a warm, earthy undertone that ties the spices together.
Salt and pepper: Essential seasonings that bring all flavors to life.
Cinnamon: Just a pinch adds a subtle, unexpected warmth.
Pitted green olives (Castelvetrano): Minced olives add a briny, savory pop that’s uniquely delicious.
Wooden skewers: Soak them in water before grilling to prevent burning.
Tomatoes: Fresh and chopped for a simple, vibrant salad.
Castelvetrano olives (for salad): Fruity and bright, perfect with the tomatoes.
Olive oil and red wine vinegar: For dressing the tomato salad simply and elegantly.
Greek yogurt: Thick and creamy, this is the base for our refreshing tzatziki.
Fresh dill: Roughly chopped to complement the tangy yogurt.
Lemon: Freshly squeezed juice adds brightness to the tzatziki.
Cucumber: Grated and squeezed to keep the tzatziki creamy, not watery.
Pitas: Soft and warm, perfect for scooping up kofta and sauce.
Extra fresh mint and dill: For garnish to elevate the presentation and flavor.

Variations

One of my favorite things about this Kofta Kebab with Tzatziki and Pita Recipe is how easy it is to make your own! Whether you’re experimenting with dietary preferences or just craving a new twist, small changes can yield great results.

Lamb instead of beef: When I crave something a bit richer, I use ground lamb for a more traditional taste and it never disappoints.
Spicy version: Add a pinch of cayenne or chopped fresh chili into the meat mixture for some heat—I love this for guests who enjoy a kick!
Vegetarian option: Swap out the meat for spiced grilled portobello mushrooms or a mix of grated halloumi and vegetables for a satisfying veggie take.
Herb swap: Try cilantro or oregano instead of parsley and mint to change up the flavor profile.
Gluten-free: Simply serve with gluten-free flatbreads or over rice if you’re avoiding gluten.

How to Make Kofta Kebab with Tzatziki and Pita Recipe

Step 1: Prep Your Meat Mixture

Start by grating the yellow onion and squeezing out as much liquid as possible—that helps the kofta hold together and avoid sogginess. In a large bowl, combine your ground beef, grated onion, minced garlic, chopped mint, parsley, cumin, salt, pepper, cinnamon, and those delicious minced Castelvetrano olives. I often use my hands here because it helps mix everything evenly without overworking the meat, which can turn your kofta tough.

Step 2: Shape and Skewer

Wet your hands with a little water or olive oil to prevent sticking, then shape the meat mixture into small elongated patties around your soaked wooden skewers. Aim for them to be compact but not too tightly packed—this gives a juicy final texture. From my experience, about six to eight koftas fit nicely on nine skewers.

Step 3: Grill or Pan-Fry Your Koftas

Preheat your grill or a stovetop grill pan over medium-high heat. Cook the kofta skewers for about 4–5 minutes per side until nicely charred and cooked through. You’ll want the internal temperature to reach about 160°F (71°C) for safety and juiciness. If you don’t have a grill, a cast iron pan works beautifully to get those lovely char marks.

Step 4: Prepare the Tzatziki

While the koftas cook, make your tzatziki. Grate the cucumber and squeeze out as much liquid as possible to keep your yogurt dip thick and creamy. Mix the Greek yogurt with the grated garlic, chopped dill, lemon juice, salt, pepper, and olive oil. Taste as you go and adjust the lemon or garlic to your liking—sometimes I like a little extra zing!

Step 5: Whip Up the Tomato Salad

For a fresh finish, toss chopped tomatoes with pitted Castelvetrano olives, a drizzle of olive oil, red wine vinegar, and a pinch of salt and pepper. This salad adds a sweet, tangy bite that complements the savory kofta perfectly.

How to Serve Kofta Kebab with Tzatziki and Pita Recipe

A white oval plate is filled with about eight grilled skewers of dark brown meat with visible char marks. They rest on a creamy white yogurt sauce mixed with green herbs that spread across the plate bottom. Halved bright red cherry tomatoes and sliced green olives with their holes are scattered over the meat, adding pops of color. Fresh green parsley and dill sprigs are also placed on top, enhancing the fresh look. Around the edges of the plate, there are several triangular pieces of light brown pita bread with a slightly toasted surface. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love to garnish with extra fresh mint and dill—it brightens up the plate and adds that final touch of herbal freshness that ties the whole dish together. Sometimes, I also sprinkle a little sumac over the koftas for a tangy pop that looks gorgeous.

Side Dishes

My go-to side dishes are always a crisp cucumber and tomato salad or a simple fattoush salad to keep things light and vibrant. If you’re feeling indulgent, a side of spiced roasted potatoes or crispy fries also works beautifully with this Kofta Kebab with Tzatziki and Pita Recipe.

Creative Ways to Present

I once made a fun platter for a dinner party by serving the skewers on a large wooden board surrounded by small bowls of tzatziki, tomato salad, and warm pita wedges. It encouraged everyone to build their own sandwiches and made for a lively, interactive meal. It’s perfect for sharing and looks inviting!

Make Ahead and Storage

Storing Leftovers

Leftover kofta kebabs store well in an airtight container in the fridge for up to 3 days. I usually peel the meat off the skewers first for easier reheating. Keep tzatziki separate until ready to serve so it stays fresh and creamy.

Freezing

If you want to freeze the koftas, shape and skewer them but don’t cook yet. Lay them flat in a freezer-safe container or zip-lock bag with parchment paper in between and freeze for up to 2 months. When you’re ready, just thaw overnight in the fridge and grill as usual.

Reheating

To reheat, I find gentle warming in a skillet over medium heat is best for keeping the koftas juicy without drying them out. Avoid microwaving if possible, but if you do, go for short bursts and cover to trap moisture.

FAQs

Can I make Kofta Kebab with Tzatziki and Pita Recipe ahead of time?

Absolutely! You can prepare the kofta mixture a day ahead and keep it refrigerated. Just shape and skewer the koftas just before cooking to maintain freshness. Tzatziki also tastes great when made a few hours ahead and kept chilled.
What type of olives works best in this recipe?

Castelvetrano olives shine here because of their mild, buttery flavor and firm texture. They make the kofta uniquely delicious without overpowering the other spices.
Can I bake the koftas instead of grilling?

You can! Bake them on a lined baking sheet at 400°F (200°C) for about 20 minutes, turning halfway through. They won’t have the same char as grilled koftas but will still be tasty and juicy.
How can I make the tzatziki creamier?

Make sure to squeeze out as much liquid from the cucumber as possible. Also, using full-fat Greek yogurt makes a big difference in creaminess and flavor.

Final Thoughts

I can’t say enough good things about this Kofta Kebab with Tzatziki and Pita Recipe—it’s such a cozy, flavorful meal that never fails to please. Whether you’re cooking for family, friends, or just yourself, it’s straightforward enough to fit into your routine but special enough to feel like a treat. Give it a try soon, and I bet you’ll find yourself making it again and again!

Kofta Kebab with Tzatziki and Pita Recipe

★★★★★ 4.8 from 143 reviews

Author: Isabella
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 9 kofta kebabs, serves 4 1x
Category: Main Course
Method: Grilling
Cuisine: Middle Eastern Mediterranean

Print Recipe

Description

This Kofta Kebab with Tzatziki and Pita recipe offers a flavorful Middle Eastern-inspired meal featuring spiced lean ground beef skewers paired with a refreshing tomato salad and creamy tzatziki sauce. Perfect for grilling or stovetop cooking, the dish is complemented by fluffy pita bread and fresh herbs, making it an ideal lunch or dinner option bursting with vibrant herbs and classic Mediterranean flavors.

Ingredients

Scale

For the Beef Kofta

1 lb (450g) lean ground beef
1 large yellow onion, grated and excess juice squeezed out
3 garlic cloves, minced
3 tbsp finely chopped fresh mint
3 tbsp finely chopped fresh parsley
2 1/2 tsp ground cumin
1 1/2 tsp salt
1/2 tsp black pepper
1/2 tsp ground cinnamon
1/4 cup minced pitted Castelvetrano green olives
9 short wooden skewers

For the Tomato Salad

3 tomatoes, chopped
1 cup pitted Castelvetrano olives
1 1/2 tbsp olive oil
1 tbsp red wine vinegar
Salt and pepper to taste

For the Tzatziki Sauce

2 cups Greek yogurt
1/4 cup fresh dill, roughly chopped
3 cloves garlic, grated
1 tsp salt
1/2 tsp pepper
Juice of 1 lemon
1 cucumber, grated and squeezed of excess liquid
3 tbsp olive oil

To Serve

Pitas (preferably homemade fluffy pita bread)
Fresh mint leaves
Fresh dill sprigs

Instructions

Prepare the Kofta Mixture: In a large mixing bowl, combine the lean ground beef, grated onion (with excess juice squeezed out), minced garlic, chopped fresh mint, chopped fresh parsley, cumin, salt, black pepper, cinnamon, and finely minced green olives. Mix everything thoroughly until well incorporated but avoid over-mixing to keep the kofta tender.
Shape the Kofta on Skewers: Take small portions of the meat mixture and mold them around the short wooden skewers into elongated oval shapes or sausage-like forms. Ensure the meat is packed tightly and evenly to maintain shape during cooking. Set the skewers aside.
Make the Tomato Salad: In a separate bowl, combine chopped tomatoes, pitted Castelvetrano olives, olive oil, and red wine vinegar. Season with salt and pepper to taste and toss gently to combine. Set the salad aside to allow flavors to meld.
Prepare the Tzatziki Sauce: In a medium bowl, mix Greek yogurt, chopped fresh dill, grated garlic, salt, pepper, lemon juice, grated and squeezed cucumber, and olive oil. Stir well until smooth and creamy. Chill in the refrigerator until ready to serve.
Cook the Kofta: Heat a grill or stovetop grill pan over medium-high heat. Once hot, place the kofta skewers on the grill. Cook for about 10-12 minutes, turning occasionally, until the meat is cooked through and has a nice char on the outside. Alternatively, you can cook in a skillet on medium heat using a little oil, turning frequently to brown all sides evenly.
Warm the Pitas: Just before serving, warm the pita bread in an oven at 350°F (175°C) for 3-5 minutes or wrap in foil and heat briefly on the grill or stove.
Assemble and Serve: Serve the cooked kofta kebabs hot alongside the tomato salad, a generous dollop of tzatziki sauce, warm pita bread, and garnish with fresh mint and dill leaves for added freshness and aroma.

Notes

Make sure to squeeze excess moisture out of the onion and cucumber to prevent the kofta and tzatziki from becoming watery.
Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
You can substitute ground lamb for the beef for a richer flavor.
Homemade pita bread significantly enhances the meal, but store-bought pitas work well too.
Leftovers can be stored in the refrigerator for up to 2 days; reheat kofta gently to avoid drying out.

Keywords: Kofta, Kebab, Tzatziki, Greek Yogurt Sauce, Middle Eastern Recipe, Grilled Meat, Pita Bread, Mediterranean Salad, Healthy Beef Recipe