Description
A flavorful Middle Eastern inspired dish featuring juicy beef kofta kebabs seasoned with aromatic spices and fresh herbs, served alongside a refreshing tomato salad and creamy homemade tzatziki sauce, all accompanied by warm, fluffy pita bread. Perfect for a satisfying and colorful meal.
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 cumin
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp cinnamon
- 1/4 cup minced pitted Green olives (Castelvetrano)
- 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 one lemon
- 1 cucumber, grated and squeezed to remove excess liquid
- 3 tbsp olive oil
To Serve
- Pitas (fluffy pita bread recommended)
- Fresh mint
- Fresh dill
Instructions
- Prepare the Beef Kofta Mix: In a large bowl, combine the lean ground beef with grated onion (after squeezing out excess juice), minced garlic, freshly chopped mint and parsley, cumin, salt, pepper, cinnamon, and minced Castelvetrano olives. Mix thoroughly until all ingredients are well incorporated.
- Form and Skewer the Kofta: Divide the meat mixture into 9 equal portions. Shape each portion into a long oval around a wooden skewer, pressing firmly so it sticks well. Set aside while you prepare the grill or pan.
- Cook the Kofta: Preheat a grill or heavy skillet over medium-high heat. Cook the skewered kofta kebabs for about 4-5 minutes on each side, or until fully cooked through and browned on all sides.
- Make the Tomato Salad: In a bowl, combine chopped tomatoes, pitted Castelvetrano olives, olive oil, and red wine vinegar. Season with salt and pepper to taste. Toss gently to combine and let sit to meld the flavors.
- Prepare the Tzatziki Sauce: In a separate bowl, mix Greek yogurt with chopped dill, grated garlic, salt, pepper, lemon juice, grated cucumber (with excess liquid removed), and olive oil. Stir well to achieve a creamy and smooth consistency.
- Warm the Pita Bread: Lightly warm the pita bread in an oven or on a dry skillet to make it soft and pliable.
- Assemble and Serve: Serve the hot kofta kebabs with tomato salad and generous dollops of tzatziki. Garnish with fresh mint and dill, and accompany with warm pita bread for wrapping.
Notes
- To prevent the kofta from falling apart, ensure the meat mixture is well mixed and pressed firmly around the skewers.
- Removing excess liquid from onion and cucumber helps avoid soggy koftas and watery tzatziki.
- Castelvetrano olives add a mild, buttery flavor; if unavailable, substitute with green olives but adjust salt accordingly.
- For a smoky flavor, consider cooking kofta over charcoal or on a grill pan.
- The tzatziki can be made a few hours ahead for better flavor melding and stored refrigerated.
- Use fresh herbs and do not substitute dried for the best taste.
Keywords: kofta, kebab, beef kofta, tzatziki, pita, Middle Eastern cuisine, grilled meat, tomato salad, Mediterranean