These beef kofta are juicy, spiced ground beef skewers inspired by Middle Eastern street food. Cumin, coriander, and a pinch of cinnamon give them a warm, savory flavor. They are served with cool, garlicky tzatziki and a crisp cucumber salad.

The whole meal takes about 30 minutes, and the kofta cook in under 10. It is fresh, filling, and naturally low carb, which makes it an easy weeknight dinner or a fun cookout meal.

Why This Beef Kofta Works

Grated onion is the key to tender kofta. It adds moisture and flavor right into the meat, and it blends in better than chopped onion. Garlic and three warm spices, cumin, coriander, and cinnamon, make the beef taste rich and a little bit sweet without any heat.

Shaping the meat into thin logs on skewers means it cooks fast and evenly. Aim for logs about the size of a hot dog. The outside gets nicely browned on the grill or under the broiler while the inside stays juicy.

The tzatziki ties it all together. Thick Greek yogurt, grated cucumber, garlic, lemon juice, and fresh dill make a cool, tangy sauce that balances the warm spices in the beef. Fresh cucumbers on the side add crunch and keep the plate light.

Ingredients and Easy Swaps

For the kofta:

• Ground beef: 1 pound. An 80/20 or 85/15 blend stays juiciest. Ground lamb is traditional, and a half beef, half lamb mix is great too.
• Grated onion and garlic: 2 tablespoons onion and 2 cloves garlic. Grate the onion on the small holes of a box grater.
• Spices: Cumin, coriander, cinnamon, salt, and black pepper. Add a pinch of allspice or smoked paprika if you have it.

For the tzatziki:

• Greek yogurt: 1/2 cup. Full fat gives the creamiest sauce.
• Cucumber: 1/4 cup grated and squeezed dry.
• Garlic, lemon juice, and dill: 1 clove, 1 tablespoon, and 1 tablespoon. Fresh mint can replace the dill.

How to Make It at a Glance

1. If using wooden skewers, soak them in water for 30 minutes.
2. Mix the beef, onion, garlic, and spices. Shape into oval logs and press them onto skewers.
3. Grill or broil for 3 to 4 minutes per side, until browned and 160°F inside.
4. Stir together the yogurt, cucumber, garlic, lemon juice, and dill for the tzatziki.
5. Serve the kofta with tzatziki and sliced cucumbers or a simple salad.

Simple Cucumber Salad

For an easy cucumber salad, slice 1 large cucumber and toss it with a handful of halved cherry tomatoes, a few thin slices of red onion, a squeeze of lemon, a drizzle of olive oil, and a pinch of salt. Add chopped parsley or crumbled feta if you like. Make it right before serving so it stays crisp.

Common Mistakes to Avoid

• Using wet cucumber in the tzatziki. Squeeze the grated cucumber in a towel. Otherwise the sauce gets thin and watery.
• Overmixing the meat. Mix just until the spices are spread through. Overworked beef turns dense and tough.
• Loose kofta on the skewer. Press the meat firmly around the skewer and chill for 15 minutes so it holds together on the grill.
• Moving them too soon. Let the kofta brown for a few minutes before turning. They release from the grate once they have a crust.

Variations

• Lamb kofta: Use all ground lamb for a more traditional flavor.
• Herby: Mix 2 tablespoons of chopped parsley or mint into the meat.
• No skewers: Shape the mix into small patties and cook in a hot skillet for 3 to 4 minutes per side.
• Chicken or turkey: Use ground chicken or turkey and cook to 165°F.

What to Serve With It

To keep it low carb, serve the kofta over a bed of greens with the cucumber salad and tzatziki, or with cauliflower rice. For a heartier meal, add warm pita, rice pilaf, couscous, or roasted potatoes. Hummus, olives, and pickled red onions round out a fun Mediterranean style platter.

Make Ahead, Storage and Reheating

Mix and shape the kofta up to 1 day ahead. Keep them covered in the fridge, then grill when ready. The tzatziki can also be made a day ahead, and it tastes even better after the flavors blend.

Store cooked kofta in a sealed container in the fridge for up to 3 days. Reheat in a skillet or in the microwave until hot. Tzatziki keeps for 3 to 4 days in the fridge. Stir it before serving, since a little liquid may pool on top. You can freeze uncooked kofta on a sheet pan, then move them to a freezer bag for up to 3 months.

FAQ

Can I bake the kofta?
Yes. Bake on a lined sheet pan at 425°F for 12 to 15 minutes, until they reach 160°F.

What does kofta taste like?
It is like a savory, well spiced meatball shaped onto a skewer. The cinnamon adds warmth, not sweetness.

Can I use store bought tzatziki?
Yes. It is a fine shortcut on a busy night. Stir in a little fresh dill and lemon juice to make it taste homemade.

How do I know when the kofta are done?
Use an instant read thermometer. Ground beef should reach 160°F in the center. The outside should be well browned and the juices should run clear.

Is this recipe low carb?
Yes. The kofta and tzatziki are naturally low in carbs. Skip the pita and rice and serve it with salad and cucumbers to keep it that way.