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