Boeuf kofta et tzatziki

There's something about the smell of cumin and coriander hitting hot charcoal that takes me straight back to a summer evening when a friend brought bags of spices from their family's restaurant. We grilled these beef koftas on a whim, skewering meat at the kitchen counter with no real plan, just instinct and whatever herbs looked good. That night, watching people's faces light up when they bit into something warm and juicy, I understood why this dish has traveled across continents. It's not fancy, but it feels like home the moment you taste it.

I made these for a small dinner party last spring when I was trying to impress someone who claimed they didn't like ground beef. As the koftas came off the grill, perfectly caramelized and dripping a little juice, I watched them reach for a second one before the first was even finished. By the end of the meal, they were asking for the recipe and wondering if they could make it at home. Food has this quiet power sometimes, the way it can change someone's mind without them even noticing.

Ingredients

• Ground beef (85% lean): Lean beef keeps the kebabs from being greasy while staying tender. Don't go too lean or they'll feel dry; 85% is the sweet spot I've landed on after some trial and error.
• Onion and garlic, grated and minced: Grating the onion releases its juice, which keeps the meat moist and helps bind everything together instead of leaving little chunks.
• Fresh parsley and mint: These aren't garnishes here, they're flavor. Fresh herbs give the koftas a brightness that dried ones can't touch.
• Cumin, coriander, and cinnamon: The holy trinity of warm spices that makes this taste like it came from somewhere ancient and intentional. Cinnamon might surprise you, but trust it.
• Greek yogurt for tzatziki: Full fat, thick, and tangy. Cheap yogurt will make watery sauce; invest here and you'll notice the difference immediately.
• Cucumber, fresh dill, and lemon: These three are what make tzatziki taste like the sea on a hot day. Squeeze that cucumber or your sauce becomes soup.

Instructions

Mix the spiced meat with your hands:

Combine beef, grated onion, garlic, parsley, mint, and all the spices in a bowl. Use your fingers to blend everything until the color is even throughout, but stop the moment it comes together. Overworking makes the meat dense and chewy instead of light and tender.

Shape and skewer with intention:

Divide into 8 portions and press each one around a skewer in a long, even sausage shape. The tighter you press, the less likely it is to fall apart on the grill. Metal skewers conduct heat better than wood, but if you use wood, soak them first so they don't char.

Brush with oil and let the grill do its job:

A light coating of olive oil helps everything brown evenly. Place your koftas on a medium-high grill and let them sit for a few minutes before turning, which gives them that beautiful crust.

Make tzatziki while they cook:

Squeeze your grated cucumber until it's almost dry, then stir it into yogurt with minced garlic, dill, lemon juice, and olive oil. The acid from the lemon matters, so don't skip it. Taste and season boldly with salt and pepper.

Cook until golden and cooked through:

Turn the koftas every few minutes and cook for 10 to 12 minutes total until they're deeply browned on the outside and no longer pink inside. They'll feel slightly firm when you press them.

Serve while everything is still warm:

The contrast between hot koftas and cold, tangy tzatziki is essential to why this works. Warm pita, fresh vegetables, and a wedge of lemon complete the picture.

Épingler

My grandmother once told me that food tastes better when someone's made it with their own two hands, and these koftas proved her right. There's something about standing over a grill, watching meat you shaped yourself turn golden, that makes the eating part feel earned and meaningful.

The Spice Story

Cinnamon in savory meat might sound odd if you're not used to Middle Eastern food, but it adds a warmth and depth that makes people pause and ask what they're tasting. I used to use it timidly, a pinch here and there, until I realized the recipe calls for enough to actually taste. Now I lean into it. Cinnamon, cumin, and coriander together create something that feels bigger than the sum of their parts, like they're talking to each other in a language older than recipes.

Why Skewers Matter

Skewering isn't just about presentation, it changes how the meat cooks. The long, thin shape means more surface area for browning and more contact with the heat, so you get a crust while the inside stays tender. If you try to make patties instead, they'll cook differently and lose the kebab character that makes this special. The skewer is part of the structure, not a suggestion.

Serving and Pairing Ideas

These koftas are flexible enough to work however you want to serve them. Wrap them in warm pita with tzatziki and cucumber, pile them on a plate with rice and roasted vegetables, or eat them straight with a fork and call it dinner. I've served them at casual dinners, brought them to picnics, and even made them for lunch the next day when the leftovers were somehow even better as they settled into their flavors.

• A crisp white wine or light, citrusy beer cuts through the richness and complements the spices perfectly.
• Serve with a grain like rice or couscous if you want something more substantial.
• Leftover koftas are just as good cold the next day, which makes them brilliant for meal prep.

Épingler

These koftas remind me that some of the best meals come from simple ingredients and the willingness to taste something unfamiliar. Make them for people you want to impress, or make them just for yourself on a quiet evening when you deserve something that tastes like it came from somewhere special.

Questions fréquentes sur la recette

→ Comment obtenir des koftas bien juteux ?

Pour garantir des brochettes juteuses, ne pas trop travailler la viande et laisser un peu de gras, puis les cuire à feu moyen pour conserver l'humidité.

→ Peut-on préparer les brochettes à l'avance ?

Oui, les brochettes peuvent être préparées plusieurs heures avant et gardées au frais, puis grillées juste avant le service.

→ Quelles herbes utiliser pour une saveur authentique ?

Le persil frais et la menthe apportent une fraîcheur essentielle qui relève parfaitement le goût des épices.

→ Comment réussir la sauce tzatziki ?

Bien égoutter le concombre pour éviter l'excès d'eau et mélanger avec du yaourt grec, ail, aneth, citron et un filet d'huile d'olive.

→ Quels accompagnements conviennent le mieux ?

Le tzatziki se marie bien avec des pains pita chauds, des tomates cerises fraîches, des oignons rouges tranchés et quelques herbes fraîches.