Kofta Kebab with Tzatziki and Pita Recipe

Oh, if you’re craving something packed with flavor but still breezy enough for a weeknight dinner, this Kofta Kebab with Tzatziki and Pita Recipe is exactly what you need. The blend of spiced ground beef kofta, creamy, tangy tzatziki, and warm fluffy pita comes together to create a meal that’s both satisfying and refreshingly bright. I love making this when friends come over—everyone always ends up building their own pita sandwiches, which is half the fun!

This dish shines because the ingredients are simple but thoughtfully combined: fresh herbs, aromatic spices, and juicy tomatoes paired with cool, garlicky yogurt sauce. Whether you’re cooking for a casual dinner or want to impress with minimal fuss, the Kofta Kebab with Tzatziki and Pita Recipe hits all the right notes. Trust me, you’ll want to keep this one in your rotation.

Ingredients You’ll Need

Each ingredient here plays a role in balancing flavors and textures, so I recommend using fresh herbs and good-quality olives whenever possible. The spices create that signature kofta warmth, while the tzatziki keeps things cool and creamy—perfect partners!

• Lean ground beef: I prefer 90% lean for the best balance of juiciness without excess grease.
• Yellow onion: Grated and squeezed to avoid too much moisture, which keeps your kofta from getting soggy.
• Garlic cloves: Freshly minced for maximum flavor punch.
• Fresh mint: Chopped finely to add a cooling freshness that complements the spices.
• Fresh parsley: Adds brightness and a subtle herby note.
• Cumin: Essential warm earthiness that defines kofta spices.
• Salt and pepper: Basic, but crucial to bring everything together.
• Cinnamon: Just a hint enhances the meat’s flavor with a subtle sweetness.
• Minced Castelvetrano green olives: Their buttery, slightly tangy taste is a game changer in the meat mixture.
• Wooden skewers: Short ones work best for small, manageable kebabs.
• Tomatoes: Fresh and chopped for the salad—juicy bursts to contrast the meat.
• Pitted Castelvetrano olives: Used in the tomato salad, same olives but whole for texture.
• Olive oil and red wine vinegar: Make a simple dressing for the tomato salad.
• Greek yogurt: Thick and creamy as the base for a luscious tzatziki.
• Fresh dill: Chopped, infusing the yogurt with a lovely herbal aroma.
• Lemon juice: Adds bright acidity to the tzatziki that cuts through the richness.
• Cucumber: Grated and squeezed dry to keep tzatziki creamy, not watery.
• Pitas: Fresh and fluffy—making your own or buying soft ones both work great.
• Fresh mint and dill: For garnish, bringing a pop of color and herbaceousness.

Variations

I’m all about mixing things up based on what I have in the fridge and who I’m cooking for. This Kofta Kebab with Tzatziki and Pita Recipe invites personalization, so don’t hesitate to adjust the herbs or try different meats for a fresh take.

• Ground lamb instead of beef: I’ve made this swap when I want a more traditional Middle Eastern flavor—it’s richer and pairs wonderfully with the tzatziki.
• Adding chili flakes: For when I want a little heat, sprinkling some red chili flakes into the meat mix wakes things right up.
• Using whole wheat pita: A heartier choice that adds nuttiness and makes the meal feel extra wholesome.
• Dairy-free tzatziki version: Swapping Greek yogurt for coconut yogurt works well if you need a dairy-free option.
• Serving without skewers: If you prefer, just form the kofta into patties or smaller meatballs and pan-fry them instead.

How to Make Kofta Kebab with Tzatziki and Pita Recipe

Step 1: Mix the Meat Mixture with Care

Start by grating the onion—you really want to squeeze out as much liquid as possible here to avoid sogginess in your kofta. Then combine it with the ground beef, garlic, chopped herbs, olives, and spices in a bowl. I like using my hands for this; it helps me feel when the mix is well combined but not overworked. Overmixing can make the texture tough, so be gentle but thorough.

Step 2: Form and Skewer Your Kofta

Wet your hands slightly (this trick prevents sticking) and shape the mixture around your wooden skewers into elongated, oval shapes. Make sure the meat is evenly distributed so it cooks uniformly. If your kebabs feel too fragile, chill them for about 20 minutes before cooking—they’ll hold together better.

Step 3: Grill or Pan-Fry the Kofta

Preheat your grill or a skillet over medium-high heat. Cook the skewers for about 4-5 minutes per side until browned and cooked through. Be patient and avoid flipping too often; a nice sear locks in those juices. If using a grill pan, lightly oil it first to prevent sticking.

Step 4: Prepare Your Tzatziki Sauce

While the kofta cooks, mix Greek yogurt with the grated cucumber (squeezed), chopped dill, garlic, lemon juice, olive oil, salt, and pepper in a bowl. It’s best to make this ahead of time if you can, so the flavors meld together nicely. Taste and adjust seasoning—you might want a bit more lemon for zing or extra garlic for punch.

Step 5: Toss Together the Tomato Salad

Chop tomatoes and olives, then toss with olive oil and red wine vinegar. Season lightly with salt and pepper. This salad adds a wonderfully fresh and tangy counterpoint to the warm kebabs.

Creative Ways to Present

For special gatherings, I’ve laid out a little build-your-own kebab station with the kofta skewers, pitas, tzatziki, tomato salad, and extras like sliced red onion, feta, or pickled peppers. It turns dinner into a fun, interactive experience that people love. Wrapping the kofta in pita with all the fixings makes a perfect handheld, so presentation becomes part of the fun.

Make Ahead and Storage

Storing Leftovers

Leftover kofta kebabs keep well in an airtight container in the fridge for up to 3 days. I found that layering a piece of parchment paper between the skewers helps prevent them from sticking together.

Freezing

I sometimes freeze uncooked kofta formed on skewers, wrapped tightly in plastic wrap and then foil. They freeze beautifully for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge and then cook as usual. This is such a time-saver for busy nights.

Reheating

Reheat leftovers gently in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through. Avoid microwaving if you can, as it tends to dry out the meat and makes the pita chewy. I like to serve reheated kofta with freshly made tzatziki to restore that fresh flavor combo.

FAQs

Final Thoughts

This Kofta Kebab with Tzatziki and Pita Recipe is one of those meals that feels like a warm hug and a mini vacation all at once. It’s easy to prepare, tastes incredible, and brings people together around the table. I can’t recommend giving this recipe a go enough—you’ll impress your taste buds and your guests, making it a new favorite you return to again and again.

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