Middle Eastern Spiced Beef Kofta with Garlic Yogurt
Juicy spiced beef skewers served with a cool, creamy garlic yogurt sauce.
Recipe Author
Riff Kitchen@riffkitchen
Middle EasternDinnerHigh Protein
Middle Eastern Spiced Beef Kofta with Garlic Yogurt
Juicy spiced beef skewers served with a cool, creamy garlic yogurt sauce.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 15 prep · 12 cook
- 27 min
- servings
- 4
- effort
- Medium
Chef's note
The combination of warm spices and cold, tangy yogurt creates a perfectly balanced meal that is easy to prepare on a weeknight.
Method
7 steps · tap one to tick it off
Tips
Cook the kofta to 70°C in the center. Ground beef needs 70°C all the way through. Three minutes a side suits thin logs; thicker ones need longer.
Let the kofta release before turning. The logs are fragile until browned. Leave them until they lift away from the pan on their own, then turn with tongs.
Grate the garlic for the yogurt. Grated to a paste, the garlic spreads evenly through the yogurt instead of leaving sharp raw bites.
Swaps
No greek yogurt? Plain regular yogurt, strained 20 minutes in a lined sieve, or sour cream.
No fresh parsley? Fresh mint or cilantro, or a mix.
No ground coriander? Extra cumin with a little lemon zest for the citrus note coriander brings.
Storage
Fridge: 3 to 4 days in a sealed container. Store the yogurt sauce separately.
Freezer: 2 to 3 months for best quality. Freeze the kofta only; the yogurt sauce turns watery when thawed.
Reheat: In a covered skillet with a splash of water, turning once, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
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Riff Assistant
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Chef's note
The combination of warm spices and cold, tangy yogurt creates a perfectly balanced meal that is easy to prepare on a weeknight.
Instructions
Follow the steps to perfection.
Tips
Cook the kofta to 70°C in the center. Ground beef needs 70°C all the way through. Three minutes a side suits thin logs; thicker ones need longer.
Let the kofta release before turning. The logs are fragile until browned. Leave them until they lift away from the pan on their own, then turn with tongs.
Grate the garlic for the yogurt. Grated to a paste, the garlic spreads evenly through the yogurt instead of leaving sharp raw bites.
Swaps
No greek yogurt? Plain regular yogurt, strained 20 minutes in a lined sieve, or sour cream.
No fresh parsley? Fresh mint or cilantro, or a mix.
No ground coriander? Extra cumin with a little lemon zest for the citrus note coriander brings.
Storage
Fridge: 3 to 4 days in a sealed container. Store the yogurt sauce separately.
Freezer: 2 to 3 months for best quality. Freeze the kofta only; the yogurt sauce turns watery when thawed.
Reheat: In a covered skillet with a splash of water, turning once, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix