Greek-style kofta are seasoned ground-meat logs, shaped by hand and cooked until browned outside and juicy inside. This version combines beef or lamb with oregano, parsley, cumin, and lemon, then serves the kofta with cool tzatziki, pita, and fresh vegetables; seasoning and shaping vary across families and regions.
Ingredients
- 1 1/2 lb (680 g) ground beef, ground lamb, or a half-and-half mixture
- 1/2 cup (75 g) finely grated yellow onion
- 2 garlic cloves (6 g), finely grated or minced
- 1/3 cup (15 g) finely chopped fresh flat-leaf parsley
- 1 large egg (about 50 g), lightly beaten
- 1/3 cup (35 g) plain fine breadcrumbs
- 1 tsp (6 g) fine salt
- 1 tsp (1 g) dried oregano
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) sweet paprika
- 1/8 tsp (0.3 g) ground cinnamon
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (2 g) finely grated lemon zest
- 1 tbsp (15 ml) olive oil, for cooking
- 1 cup (240 g) plain Greek yogurt, preferably full-fat
- 1/2 cup (75 g) finely grated cucumber
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) olive oil, for the tzatziki
- 1 tbsp (3 g) finely chopped fresh dill
- 1 small garlic clove (3 g), finely grated, for the tzatziki
- 1/4 tsp (1.5 g) fine salt, for the tzatziki
- 4 pita breads (about 240 g total)
- 2 cups (70 g) shredded lettuce
- 1 medium tomato (150 g), diced
- 1/4 cup (40 g) thinly sliced red onion
Instructions
- Make the tzatziki. Put the grated cucumber in a clean kitchen towel and squeeze firmly over the sink to remove excess liquid. Stir it together with the Greek yogurt, lemon juice, olive oil, dill, grated garlic, and 1/4 teaspoon salt. Taste and adjust the lemon or salt if needed. Refrigerate the sauce while you prepare the kofta; this gives the flavors a little time to mingle and keeps it cool for serving.
- Mix the kofta. In a large bowl, combine the ground meat, grated onion, garlic, parsley, egg, breadcrumbs, salt, oregano, cumin, paprika, cinnamon, black pepper, and lemon zest. Use clean hands or a fork to mix just until evenly combined. Avoid squeezing or kneading the mixture for a long time, because compacted meat can make the cooked kofta dense. The mixture should hold together when pressed but still feel soft.
- Shape and chill. Divide the mixture into eight equal portions. With slightly damp hands, shape each portion into a log about 4 inches (10 cm) long and 1 inch (2.5 cm) thick. Set them on a plate or tray, cover, and refrigerate for 20 minutes. This brief chill firms the mixture so the logs are easier to turn; it is especially helpful if your kitchen is warm or the meat feels soft.
- Heat the pan. Set a large, heavy skillet or grill pan over medium-high heat. Add 1 tablespoon olive oil and tilt the pan to coat the surface. When the oil shimmers, arrange the kofta in a single layer with space between them. If your pan is small, cook in two batches rather than crowding it, which can make the meat steam instead of brown.
- Cook through. Cook the kofta for about 10 to 12 minutes, turning them every 2 to 3 minutes so several sides become nicely browned. Heat can vary between stoves and pans, so use timing as a guide rather than the only doneness check. Insert an instant-read thermometer sideways into the center of a thick kofta; USDA FSIS gives ground meat a safe minimum internal temperature of 160°F (71°C). If a piece has not reached that temperature, continue cooking and check again.
- Rest and serve. Transfer the cooked kofta to a clean plate and let them rest for 3 minutes. Warm the pita briefly in a dry skillet or microwave, then serve the kofta with tzatziki, lettuce, tomato, and red onion. Offer extra lemon wedges if you like a brighter finish.
Tips
- Grate the onion finely. Fine onion blends into the meat and adds moisture without leaving large chunks that can make a log split as you turn it. If the grated onion releases a lot of liquid, press it gently in a strainer before adding it; you want the flavor and moisture, not a puddle in the mixing bowl.
- Keep the mixture tender. Mix only until the seasonings and binders are distributed. Overworking ground meat makes a firmer, springier texture. The egg and breadcrumbs help the logs hold together, but they are not a reason to pack the mixture tightly when shaping.
- Choose your pan and batch size thoughtfully. A cast-iron skillet, grill pan, or other heavy skillet works well. Leave a little room around each kofta so the surface can brown. If the outside is coloring too quickly before the center is done, reduce the heat to medium and keep turning them.
- Make simple swaps with the texture in mind. If you do not have fresh dill, use 1 teaspoon (1 g) dried dill in the sauce; it has a more concentrated, less fresh flavor. For gluten-free kofta, replace the breadcrumbs with the same amount of certified gluten-free breadcrumbs. The texture should remain similar, though different crumbs may absorb moisture at a slightly different rate.
Serving Suggestions
For a casual meal, tuck one or two kofta into warm pita with lettuce, diced tomato, red onion, and a generous spoonful of tzatziki. Keep the sauce separate until serving so the bread does not turn soggy. You can also serve the kofta on a platter with pita wedges and let everyone build their own sandwiches, which is convenient when diners want different amounts of sauce or vegetables.
To make the plate more substantial, add lemon rice, roasted potatoes, or a simple salad of cucumber, tomato, and herbs. A bowl of olives or crumbled feta can bring a salty, briny contrast, while extra lemon wedges brighten the rich meat. If serving a group, keep the kofta warm in a covered dish and put the chilled tzatziki out just before eating. Avoid leaving the sauce or cooked meat at room temperature for longer than 2 hours.
Variations
Use lamb, beef, or a blend. Ground lamb gives the kofta a richer, more pronounced flavor, while ground beef makes the seasoning a little milder. A half-beef, half-lamb mixture balances those qualities. Choose meat with some fat rather than an extremely lean grind; a little fat helps keep the logs moist as they cook.
Make them on a grill. Preheat a clean, oiled grill to medium-high and cook the chilled logs over direct heat, turning carefully until browned and cooked through. They can also be threaded onto flat metal skewers, which make turning easier. If using wooden skewers, soak them in water before using and keep exposed ends away from the hottest part of the grill. Check the center of each kofta with a thermometer just as you would in a skillet.
Change the herbs and spices. A little chopped mint can replace some of the parsley, and a pinch of extra cumin makes the spice profile warmer. For a sharper, less sweet finish, omit the cinnamon; it is included in a small amount here and should not dominate. These are flexible seasoning choices rather than a single definitive formula, since kofta recipes vary widely.
Try ground turkey. You can use ground turkey, but the kofta will taste milder and may be leaner, so avoid overcooking and consider using a little extra olive oil in the pan. Because it is poultry, cook turkey kofta to 165°F (74°C), rather than the 160°F (71°C) target for ground beef or lamb. Use a thermometer to verify the center temperature.
Storage and Reheating
Refrigerate cooked kofta and tzatziki in separate covered containers within 2 hours of cooking. The cooked kofta keep for 3 to 4 days in the refrigerator, and the tzatziki is best within about 3 days because cucumber gradually releases water and softens the sauce. If liquid collects in the tzatziki, stir it back in or pour off a little before serving.
Reheat only the amount of kofta you plan to eat. Warm them in a covered skillet over medium-low heat with a teaspoon or two of water, turning occasionally, or microwave them in short intervals with a cover to reduce drying. Reheat leftovers to 165°F (74°C), checking the center with a thermometer. Pita is best warmed separately. For longer storage, freeze cooled cooked kofta in a sealed freezer-safe container for up to 2 to 3 months for best quality; thaw in the refrigerator before reheating. Tzatziki is not a good candidate for freezing because its texture can separate.
Frequently Asked Questions
Are Greek kofta and kebabs the same thing?
Kofta usually refers to seasoned ground meat shaped into logs, balls, or patties, while kebab is a broader term for grilled or skewered foods. The names and exact preparations vary by region. This recipe shapes the meat into logs and cooks them in a skillet, though the same mixture can be grilled on skewers.
Why are my kofta falling apart?
The mixture may be too wet, insufficiently chilled, or handled before the surface has browned. Squeeze excess water from the cucumber for the sauce and, if the grated onion is very wet, press out some of its liquid. Chill the shaped logs for the full 20 minutes, turn them gently, and use a thin spatula or tongs rather than pressing down on them.
Can I prepare the mixture ahead?
Yes. Mix and shape the kofta, cover the tray, and refrigerate them for up to 24 hours before cooking. Keep raw meat refrigerated, and do not leave it on the counter to warm up. You can also prepare the tzatziki a day ahead; stir it before serving and adjust the seasoning if the cucumber has released liquid.
Can I bake the kofta instead of pan-cooking them?
Yes. Arrange the logs on a lightly oiled, rimmed baking sheet with space between them and bake in a preheated 425°F (220°C) oven. Start checking after about 15 minutes, turning once if you want browning on more sides; actual time depends on thickness and your oven. The important check is the center temperature: 160°F (71°C) for ground beef or lamb, or 165°F (74°C) for ground turkey.
What can I use instead of Greek yogurt in the tzatziki?
Thick plain yogurt is the closest substitute. If using regular plain yogurt, strain it through a fine sieve or clean cloth until thick enough to cling to a spoon; otherwise, the cucumber can make the sauce runny. Sour cream can work in a pinch, but it makes the dip tangier and richer, so start with less lemon juice and adjust to taste.
Related
- Greek Recipes for Kids: Easy Chicken Souvlaki
- Greek Food Jersey City: Chicken Souvlaki at Home
- Greek Recipe to Romance Hallmark: Lemon Chicken Dinner
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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