These Grilled Beef Kofta Mediterranean spiced meatballs are grilled and then served on flatbread with a light and refreshing yogurt-mint sauce!
My sister and I used to get together every few months and meet up at this great little Indian joint. We’d chat and get full off of the naan, among other things at the buffet. But mostly the naan. Because…have you ever had it? Sigh.
I love Indian food so much, I can’t understand how anyone doesn’t. Next to salt and pepper, cumin is easily the most used spice in my kitchen.
Kofta is a variety of meatball typically found across the Eastern Mediterranean and Central and South Asia. They consist of ground meat, traditionally with lamb or beef, and filled with spices that suit each region.
These Grilled Beef Kofta Kabobs remind me of something I might enjoy at an awesome street fair or while traveling through New Delhi. They are absolutely delicious!
other meatballs we love
Grilled Beef Kofta Kabobs with Tzatziki
- 4 cloves garlic
- 1/2 cup diced sweet onion
- 1/2 cup fresh parsley leaves
- 1 pound lean ground beef
- 1 teaspoon kosher salt
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- 1/4 teaspoon black pepper
- Homemade Tzatziki Sauce
- 4 6-inch flatbreads
- Place garlic, onion, and parsley in a food processor. Pulse several times, wiping down the sides of the bowl, until all the ingredients are puréed. Transfer to a medium sized mixing bowl, along with the ground beef. Sprinkle the salt, coriander, cumin, ginger, black pepper, and cayenne on top and mix thoroughly with your hands.
- Form mixture into 18 meatballs, using a tablespoon sized cookie scoop. Thread onto metal skewers and transfer to a baking sheet; flatten meatballs slightly. Cover wth plastic wrap and refrigerate for at least 2 hours and up to overnight.
- Preheat an outdoor grill to medium-high; oil grates. Place skewers on the grates, close lid, and cook for about 4 minutes per side until meat is cooked through (160 degrees F in the thickest part.)
- Serve meatballs on flatbread with some of the Tzatziki sauce and fresh chopped parsley.
(largely adapted from allrecipes.com)