Greek Kofta Kebabs
Greek beef kofta kebabs topped with bright, fresh, garlicky tzatziki. Cooked on the grill or in the oven, you choose!
Equipment
- 6 wooden or metal skewers
Ingredients
- 1 lb ground beef
- 1 onion, grated
- 1 teaspoon dried oregano
- 1 teaspoon ground all spice
- 1 teaspoon salt
- ½ teaspoon garlic powder
For the tzatziki
- 1 cup greek yogurt
- ½ cup grated cucumber
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon chopped dill, or 1 teaspoon dried dill weed
- ¼ teaspoon salt
Instructions
- In a medium bowl, mix together the tzatziki ingredients until well combined. Refrigerate until ready to use.
- Preheat grill or oven to 350°F. If using the oven, line a large baking sheet with parchment paper.
- In a large bowl, mix together all the meatball ingredients until well combined.
- Divide the mixture into 6 equal portions. Form each portion into an oblong log. Insert a skewer through the center of each.
- Grill over medium-high heat for 2 minutes per side (8-10 minutes total) or bake for 30 minutes, until the internal temperature reads 165°F.
- Serve with tzatziki.
Notes
Storage: Store the kofta and tzatziki in separate airtight containers in the refrigerator for up to 3 days.
Grilling Tips: If you're using wooden skewers on the grill, be sure to soak them in water for 30 minutes (or more) before skewering the beef. This will prevent them from burning on the grill.
Baking Tips: If baking, you can omit the skewers if desired. You can also adjust the portion size to make more, smaller kofta or shape them into round meatballs.