Spices for healthy living

Beef Kofta with Tzatziki Sauce

Beef Kofta with Tzatziki Sauce


Tzatziki Sauce

YIELD: 6 servings        PREP TIME: 20 min + refrigerate for 1 hr


  • 1 medium English cucumber
  • 1 ½ teaspoons kosher salt
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon grated or pureed garlic
  • 1 cup plain Greek yogurt
  • ½ cup finely chopped fresh dill
  • ½ cup fresh finely chopped mint leaves
  • 2 tablespoons good olive oil (First Cold Press Olive Oil if available)
  • ½ teaspoon ground pepper



Peel the cucumber and grate using the large holes of a box grater. Toss with ½ teaspoon kosher salt in a bowl and allow to sit for 15 minutes.

In a medium bowl combine lemon juice, garlic, lemon zest, the chopped dill, chopped mint, Greek yogurt, olive oil, 1 teaspoon kosher salt, and pepper. Squeeze as much liquid as possible out of the grated cucumber and add to the yogurt mixture. Refrigerate for at least 1 hour.

Notes: Tzatziki Sauce can be made up to 1-2 days in advance.



Beef Kofta

YIELD: 6 servings        COOK TIME: 8 min     

PREP TIME: 15 min + refrigerate 30 min before grilling   


  • 2 inch cube of yellow onion (to yield ¼ cup chopped onion)
  • 1 tablespoon grated or pureed ginger root
  • 2 garlic cloves, thinly sliced
  • ¼ cup parsley leaves
  • ¼ cup mint leaves
  • 1 pound ground beef
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 teaspoon sea salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon Aleppo Pepper flakes
  • vegetable oil to oil the grill
  • naan or pita bread



Place onion, ginger, garlic, parsley, and mint into a food processor and process until they are pureed. In a medium sized bowl combine the ground beef, coriander, cumin, sea salt, cinnamon, cloves, and Aleppo Pepper flakes with the pureed onion/ginger/garlic/mint/parsley mixture. Blend together gently by hand but be careful to not mix too vigorously or the meat will become tough. Roll the meat mixture into about 20 2-inch balls and place onto a baking sheet. Cool meatballs in the refrigerator for 30 minutes until the balls hold their shape. Soak bamboo skewers in water while meatballs are in refrigerator.

At the end of the 30 minutes, thread meatballs onto skewers and grill over medium-high heat on an oiled grilling surface. Don’t allow the grilling surface to cool down while cooking by overcrowding the meatballs or leaving the grilling lid open too long. Turn occasionally until meatballs are browned and cooked through----about 6 minutes. Remove from the heat and put on a serving tray.


Briefly grill naan or pita bread until it is warm and toasted. Place kofta on the bread and serve with Tzatziki Sauce.










Aleppo Pepper