If you’re asking yourself what on earth beef kofta is, stop yourself right there. Walk run to the grocery store immediately, round up the ingredients for these babies, because this beautifully seasoned beef dish (often made with lamb, but the sous chef doesn’t ‘do lamb’ – the word lamb isn’t even allowed in our humble abode) is absolutely delicious. The sous chef, and his expansive vocabulary, so eloquently describes this as meat on a stick – but my friends, this is so much more than that. And the tzatziki? Um, I’ll take a bowl of it, and please include a straw.
I don’t know about you, but I’m one of those people who’d choose savory over sweet any day. Cupcake or salty sweet potato fries? Sweet potato fries ALL DAY. Which probably explains why my blog has .02% dessert recipes on it – and I’m perfectly okay with that. The sous chef, on the other hand, asks for dessert every single night, and I shrug, seemingly surprised, and offer him the chocolate chips in the pantry… Is that bad wife status? Maybe. Okay, okay, okay. Full disclosure my friends, the sous chef has been known to stand in front of me and say “this shouldn’t jiggle…” so I’m just trying to help a brother out. Oh, and then he has the nerve to challenge me on whether my ‘wine-only diet’ has been working. It is, by the way, so thanks for asking 😉
Well, now that I’ve got that off my chest (thank you for listening to my rants, as always), I need to rein it in and get back to the kofta. I love savory, salty recipes – and this checks every single box. It is absolutely delicious, and the warm spices, garlic, and onion in the beef make this dish magical. Serve with tzatziki, pitas, and dig in.
| Prep Time | 30 minutes |
| Cook Time | 10-15 minutes |
| Servings |
people
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- 1 lbs. ground beef
- 4 cloves garlic minced
- 3 tablespoons grated sweet onion
- 2 tablespoons fresh parsley chopped
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground coriander
- 1 teaspoon ground cayenne
- 1 teaspoon garlic salt
- 1 teaspoon pepper
- 1/2 teaspoon allspice
- skewers optional
- 10 oz. plain non-fat greek yogurt
- 5 oz. sour cream
- 1/2 cup grated cucumber excess liquid squeezed out
- 1 tablespoon white vinegar
- 3 teaspoons fresh dill chopped
- 2 cloves garlic minced
- juice of one lemon
- 1 teaspoon salt
- 1/2 teaspoon white pepper
Ingredients
Lebanese Beef Kofta Skewers
Tzatziki
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- For the tzatziki, mix together the yogurt, sour cream, grated cucumber, white vinegar, chopped dill, minced garlic, lemon juice, salt, and white pepper in a bowl. Refrigerate until ready to serve.
- Preheat the grill to 400 degrees.
- In a bowl, add the ground beef, minced garlic, grated onion, chopped parsley, cumin, oregano, coriander, cayenne, garlic salt, pepper, and allspice.
- If using skewers, form 1 inch thick sausage-shaped kebabs. Alternatively, you can form patties if you don't have skewers.
- Once the grill has preheated, sear the skewers (or patties) for 5-6 minutes on each side, until cooked through.
- Serve with tzatziki, and enjoy!
Our wine choice is the 2003 Summit Lake Vineyards Zinfandel. A well-bodied red, with hints of smoke and spice, a perfect choice to stand up to this delicious beef kofta.
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