An easy Kofta kebab recipe. Good quality ground beef mixed with fresh parsley, onions, garlic and Middle Eastern spices. Serve with cool Herby Tzatziki topped with gorgeous pomegranate seeds for a festive feel.

ShareTweetSave
Barbecue Beef Kofta with Herby Tzatziki
Yields4 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
 1 kg Beef mince
 1 onion quartered
 2 cloves garlic
 2 cups parsley
 1 slice of toast bread, well toasted and soaked in water, then squeezed out water
 Salt and pepper
 1 tsp and a half ground allspice
 Half teaspoon Cayenne pepper
 Half teaspoon ground sumac
 Half teaspoon ground nutmeg
 Half teaspoon ground paprika
For Herby Tzatziki with pomegranate:
 1 large cucumber, grated (2 cups grated)
 1 and ½ cup Greek Yoghurt
 2 tbsp Extra virgin olive oil
 2 tbsp dill chopped
 2 tbsp mint chopped
 1 clove garlic
 1 tbsp freshly squeezed lemon juice
 ½ tsp fine sea salt
 ¼ cup pomegranate seeds
 Avocado cooking oil for grilling
 Flatbread, hummus & salad greens to serve
 skewers
1

Preheat the barbecue on high.

2

In a food processor, process the onion, garlic, and parsley. Add the beef, bread and the spices. Process until all is well combined and forms a pasty meat mixture.

3

Remove the meat mixture from the food processor and place in a large bowl. Take a handful of the meat mixture and mould it on a skewer, making 3 cm thick kebab. Repeat the process until you have run out of meat.

4

Grill the kofta kebabs on the lightly oiled barbecue. Cook on medium-high heat for 4 minutes on one side, turnover and grill for another 3-4 minutes.

5

To make the herby tzatziki: Lightly squeeze the grated cucumber between your palms to remove excess water and place in a large bowl, one handful at a time until all the cucumber is in the bowl. Add the yoghurt, garlic, olive oil, lemon juice and salt and mix through. Let it rest for 5 minutes before stirring in the herbs. Add more lemon juice and salt to taste if necessary. Top with pomegranate seeds.

6

Serve Beef Kofta with Herby Tzatziki accompanied by flatbread, hummus and salad greens.

7

Tip. Leftover tzatziki keeps well in the fridge for 4-5 days.

Ingredients

 1 kg Beef mince
 1 onion quartered
 2 cloves garlic
 2 cups parsley
 1 slice of toast bread, well toasted and soaked in water, then squeezed out water
 Salt and pepper
 1 tsp and a half ground allspice
 Half teaspoon Cayenne pepper
 Half teaspoon ground sumac
 Half teaspoon ground nutmeg
 Half teaspoon ground paprika
For Herby Tzatziki with pomegranate:
 1 large cucumber, grated (2 cups grated)
 1 and ½ cup Greek Yoghurt
 2 tbsp Extra virgin olive oil
 2 tbsp dill chopped
 2 tbsp mint chopped
 1 clove garlic
 1 tbsp freshly squeezed lemon juice
 ½ tsp fine sea salt
 ¼ cup pomegranate seeds
 Avocado cooking oil for grilling
 Flatbread, hummus & salad greens to serve
 skewers

Directions

1

Preheat the barbecue on high.

2

In a food processor, process the onion, garlic, and parsley. Add the beef, bread and the spices. Process until all is well combined and forms a pasty meat mixture.

3

Remove the meat mixture from the food processor and place in a large bowl. Take a handful of the meat mixture and mould it on a skewer, making 3 cm thick kebab. Repeat the process until you have run out of meat.

4

Grill the kofta kebabs on the lightly oiled barbecue. Cook on medium-high heat for 4 minutes on one side, turnover and grill for another 3-4 minutes.

5

To make the herby tzatziki: Lightly squeeze the grated cucumber between your palms to remove excess water and place in a large bowl, one handful at a time until all the cucumber is in the bowl. Add the yoghurt, garlic, olive oil, lemon juice and salt and mix through. Let it rest for 5 minutes before stirring in the herbs. Add more lemon juice and salt to taste if necessary. Top with pomegranate seeds.

6

Serve Beef Kofta with Herby Tzatziki accompanied by flatbread, hummus and salad greens.

7

Tip. Leftover tzatziki keeps well in the fridge for 4-5 days.

Barbecue Beef Kofta with Herby Tzatziki