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This Beef Kofta recipe is perfect for a family dinner, making around 10 small koftas. It’s a great way to get everyone chatting around the table, assembling their flatbreads.

Beef Kofta

Beef Koftas


  • Half an onion, cut into large chunks for easier blitzing
  • 3 cloves garlic
  • 15g parsley
  • 500g beef mince (organic, grass fed beef available here!)
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp dried oregano
  • 1 red chilli, very finely chopped and deseeded (optional)
  • Salt & Pepper
  • Olive Oil for cooking


  1. First thing, if you’re using wooden skewers for your koftas, soak them in water for at least 30 minutes before cooking.
  2. Blitz the onion, parsley, garlic and chilli if using in a food processor until very finely chopped. (If you don’t have a food processor you can do this all by hand, grating the onion rather than dicing, and be sure to add the onion juice as well as the grated parts)
  3. Add the beef, cumin, coriander, salt, pepper and oregano to a large bowl. Add the onion mix. Mix everything together.
  4. Split the mix into 12 roughly equal balls. Shape each ball into an oval beef kofta on the pointy end of a skewer.
  5. Pop in the fridge for 30 minutes before cooking.
  6. Use this time to make the tzatziki! (see below)
  7. Brush the skewers with olive oil
  8. Grill the skewers for about 12 minutes, or until cooked through, turning them at least once.
  9. Serve with tzatziki, flatbreads, veggie sticks – cucumber, peppers, lettuce and hummus  – check out this  link for more great kofta side dishes



  • Half a cucumber
  • 2 cloves of garlic, grated or minced
  • 500g Greek yoghurt
  • 1 small bunch of fresh dill, finely chopped or a few sprigs of fresh mint, finely chopped
  • Juice of one lemon
  1. Halve your cucumber lengthways and scoop out the seeds to cut down on the moisture. Grate the cucumber and squeeze dry, removing as much water as possible.
  2. Add all the ingredients to a bowl and mix well. Salt to taste.

Pick up your beef, veggies and lots more here





Author Jess

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