Kofta Kebab with Tzatziki + Pita
Transport your taste buds with these irresistible kofta kebabs! Juicy, spiced meat skewers paired with cool tzatziki and warm pita create a Mediterranean feast that's sure to become a new family favorite.
I’m Your Mommy Now
Your Greek mommy that is. 😍 Step into my kitchen to learn how to make yummy Greek food. 🍽️💃
Ingredients
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), minced
- 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
Tzatziki
- 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 any excess liquid
- 3 tbsp olive oil
Serve with
- pitas (make our fluffy pita recipe!)
- fresh mint
- fresh dill
Instructions
- Soak the wooden skewers in water while you prepare the rest of the ingredients.
Make the tzatziki
- Combine every tzatziki ingredient in a large container or bowl and mix to combine. Set aside in the fridge.
Make the tomato salad
- In a small bowl combine tomatoes and olives. Drizzle with the olive oil and red wine vinegar and season with salt and pepper to taste. Toss and then set aside.
Make the beef kofta
- Make sure the kabob skewers have been soaked in water!
- To a medium bowl add the beef, grated onion, finely chopped mint, finely chopped parsley, cumin, salt, pepper, cinnamon and finely chopped green olives. Mix until fully combined.
- Divide the mixture into 9 portions. Mold each portion around the pointed ends of the cocktail skewers, making a sort of oval kabob that covers the pointed end of the skewer.
- Heat a grill pan over medium-high heat. Spray the pan with cooking spray or brush with olive oil. Once the pan is hot, grill the kabobs, turning every few minutes, until browned all over - this should take about 8-12 minutes. Set aside to cool for a few minutes.
- To a large serving tray or plate add about 1 cup tzatziki (store the rest of the tzatziki in the fridge to enjoy another time) and spread it over the plate. Arrange the kofta on top of the tzatziki and top with the tomato salad. Finally garnish with fresh mint and fresh dill and serve with pita.
Video
Notes
- Serve this as an appetizer or make it a meal by adding to a Stuffable Pita Pocket (2 Ingredients!) along with the tomatoes, olives, tzatziki and red onions.
- If you love this recipe, try our Greek Meatball Recipe (Keftedes)
Nutrition
Calories: 152kcal | Carbohydrates: 6.5g | Protein: 14.8g | Fat: 7.7g | Saturated Fat: 2.1g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 4.5g | Cholesterol: 34.1mg | Sodium: 573.6mg | Fiber: 1.6g | Sugar: 3.1g
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