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Beef kofta is a delicious Middle Eastern-inspired dish made from ground beef seasoned with aromatic spices, fresh herbs and toasted pine nuts for a bit of crunch. Juicy, tender and packed with flavor, kofta kebabs are perfect for grilling, pan-frying or baking. Whether served with pita bread, rice or a fresh salad, koftas make a versatile and satisfying meal that’s both easy and impressive. The creamy yogurt sauce with mint adds a cooling, refreshing touch that pairs perfectly with the juicy meat kofta kebabs.
Why You’ll Love It
Beef kofta is a Middle Eastern-inspired dish made with seasoned ground beef, fresh herbs, and toasted pine nuts. Serve it with mint yogurt sauce for a full-flavored meal.
Easy to prepare: These come together quickly and cook in under 15 minutes.
Customizable: You can grill, bake, air fry, or pan-fry these. Use whichever cooking method works best for your setup.
Flavor-packed: The blend of spices and herbs adds depth in every bite.
Various serving options: Enjoy as an appetizer, pair with sides or tuck kofta into pita for a fun handheld option.
Gluten-free: There’s no gluten in this recipe. You can also swap the Greek yogurt for a dairy-free alternative and make the dish dairy-free also.
Love these flavors? Also try za’atar crusted chicken, spinach and red bean shakshuka, shawarma chicken and rice skillet and Halifax donair.
Grilled Beef Kofta Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Ground beef: The base of the kofta, juicy and rich in flavor. I find that using an 80/20 meat-to-fat ratio ensures a juicier kebab mixture, but you can use lean or extra-lean ground meat if you prefer.
Aromatics: Onion and garlic add moisture and savory aroma to the kofta mixture. Use yellow, white or red onion.
Fresh herbs: Parsley, cilantro and mint brighten and balance the bold spices.
Spices: Ground cumin, coriander, cinnamon, sweet or smoked paprika, allspice, and chili flakes are a classic Middle Eastern spice blend that brings warmth and depth.
Pine nuts: Lightly toasting the pine nuts brings out a deeper, nuttier flavor and adds more crunch.
Olive oil: Helps with cooking and adds richness to the final dish.
Greek yogurt: The base of a creamy, tangy sauce that adds a refreshing contrast to the warm, spiced koftas.
Lemon juice and fresh mint: These add fresh flavors to the tangy yogurt sauce.
How to Make Moroccan Beef Kofta
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Mix the kofta: Combine beef, fresh parsley, cilantro and mint, grated onion, minced garlic, pine nuts, kosher salt, and all the spices in a large bowl. Mix until combined, using your hands.
Shape the kofta: Divide the meat mixture into portions and form oval shapes, with or without skewers.
Cook the kofta: Cook on an outdoor grill, pan-fry, air fry, or bake on a parchment paper lined sheet pan using a medium high heat until browned and cooked through.
Make the yogurt sauce: Whisk together yogurt, mint, lemon juice, and garlic, then season and chill.
Serve the kofta: Plate with sauce and your favorite sides like salad, rice, or warm pita.
Substitutions and Variations
Try lamb or chicken: Ground lamb or ground chicken also work well in place of beef, or try a blend such as beef and lamb mince together, or lamb mixed with ground turkey or veal.
Greek yogurt: Instead of making yogurt sauce, make this similar tzatziki sauce.
Go dairy-free: Use a plant-based yogurt alternative for the sauce.
Spices: Feel free to tweak spices based on your taste preference, perhaps adding more chili flakes or a pinch of cayenne for heat or extra cumin for earthiness. You can also adjust the salt and pepper amounts.
Serving Suggestions
Appetizers: Start off with Greek lemon soup.
Main dishes: Serving a crowd? More main dishes you can serve up with beef kofta include slow cooker Greek gyros and baked salmon with Greek salsa.
Side dishes: Add warm pita bread or naan bread to a serving platter with the beef kofta. Rice or couscous would also be good, and roasted carrots or mixed veggies, or a simple salad with iceberg lettuce, tomato slices and cucumber are more side dish ideas.
Dessert: Finish with baklava crinkle.
How to Store
Store: Store cooked koftas in an airtight container in the fridge for up to 3 or 4 days. The yogurt sauce is best made fresh but can last 2 days refrigerated. Keep it in a separate container from the beef kofta.
Freeze: Uncooked koftas can be frozen on a tray until solid, then transferred to a freezer bag for up to 3 months.
Thaw: Thaw your beef kofta in the fridge overnight before cooking.
Reheat: You can warm beef kofta back up in a pan on the stove or in the microwave.
Top Tips
Use wet hands: This makes shaping the koftas easier and less sticky.
Chill before cooking: A short chill can help the koftas hold their shape better.
Soak wooden skewers: If using bamboo or wooden skewers, soak them in water for 30 minutes beforehand to stop them burning.
Don’t overmix: Mix just until combined to keep the texture tender. Overworking the meat can result in dense koftas, so don’t use a food processor for this.
Check for doneness: Whichever cooking method you use (oven, air fryer, skillet, or grill pan) the kofta kebabs are done when they’re golden brown all over and cooked through (165°F in the center).
Grilled Kofta Kebab FAQs
No, you can shape the koftas by hand into patties or logs if you don’t have skewers or prefer not to use them.
Yes, shape the koftas and refrigerate them for up to a day before cooking.
No, but that’s the traditional way and they cook faster. You could also shape them into balls if you want, adding extra cooking time.
Sure, serve one kofta to each person as an appetizer or two each for a main dish.
Beef Kofta Recipe
Beef Kofta
Equipment
- Meat Thermometer Optional
- Grill Pan Optional
- Air Fryer Optional
- Baking Sheet Optional
Ingredients
For the Koftas
- 1 Pound ground beef, I used 80/20 blend for juiciness
- 1 onion, small, finely grated
- 3 Cloves garlic, minced
- ¼ Cup parsley, fresh, finely chopped
- 2 Tablespoons cilantro, fresh, finely chopped
- 2 Tablespoons mint, fresh, finely chopped
- 1 Teaspoon ground cumin
- 1 Teaspoon ground coriander
- ½ Teaspoon ground cinnamon
- ½ Teaspoon paprika
- ¼ Teaspoon ground allspice
- ¼ Teaspoon chili flakes, optional
- ¼ Cup pine nuts, lightly toasted and roughly chopped
- salt and black pepper, to taste
- 1 Tablespoon olive oil, for pan frying or grilling
For the Yogurt Sauce
- 1 Cup Greek yogurt, plain
- 2 Tablespoons mint, fresh, finely chopped
- 1 Tablespoon lemon juice, fresh if possible
- 1 Clove garlic, small, finely minced
- salt and black pepper, to taste
Instructions
Make the Koftas
- In a large bowl, combine the ground beef, grated onion, minced garlic, parsley, cilantro, mint, toasted pine nuts, and all the spices.
- Season generously with salt and pepper.
- Mix thoroughly with your hands until everything is evenly incorporated, being careful not to overwork the mixture.
- Divide the mixture into 8 equal portions.
- Using wet hands, shape each portion into an oval or cigar-like shape around a skewer if using. Alternatively, form them into small patties or logs without skewers.
Cook the Koftas
- Grill: Preheat the grill to medium-high heat. Lightly oil the grates and grill koftas for about 6 to 8 minutes, turning occasionally, until fully cooked and charred in spots.
- Pan fry: Heat a bit of olive oil in a skillet over medium heat. Cook the koftas for 6 to 7 minutes, turning to brown all sides.
- Bake: Preheat the oven to 400°F. Place koftas on a parchment-lined baking sheet and bake for about 15 minutes, flipping halfway through.
- Air fry: Preheat your air fryer to 375°F and cook for about 15 minutes or until cooked through. The exact time can vary depending on the thickness and size of the beef koftas and on your specific air fryer.
Make the Yogurt Sauce
- In a small bowl, whisk together the Greek yogurt, chopped mint, lemon juice, and minced garlic.
- Season with salt and pepper to taste.
- Keep chilled until ready to use.
Plate and Serve
- Serve the hot koftas with a generous spoonful of the mint yogurt sauce.
- If desired, drizzle each beef kofta with a little olive oil before serving.
Notes
Chill before cooking: A short chill can help the koftas hold their shape better.
Soak wooden skewers: If using bamboo or wooden skewers, soak them in water for 30 minutes beforehand to stop them burning.
Don’t overmix: Mix just until combined to keep the texture tender. Overworking the meat can result in dense koftas, so don’t use a food processor for this.
Check for doneness: Whichever cooking method you use (oven, air fryer, skillet, or grill pan) the kofta kebabs are done when they’re golden brown all over and cooked through (165°F in the center).
Nutrition
If you’re craving delicious, bold flavor and satisfying texture, beef kofta might just become your new go-to. These juicy, spice-packed meat skewers are made with ground beef, fresh herbs and warm spices, and then grilled, pan fried, air fried, or baked until golden brown. They’re so much tastier than store bought kofta and great served with cooling mint yogurt sauce. This recipe is easy to prepare and perfect for summer grilling, a quick weeknight dinner for the whole family or a laid-back weekend lunch.
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