Name: Kofta Kebab with Tzatziki and Pita Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 lb (450g) lean ground beef; 1 large yellow onion, grated and excess juice squeezed out; 3 garlic cloves, minced; 3 tbsp finely chopped fresh mint; 3 tbsp finely chopped fresh parsley; 2 1/2 tsp cumin; 1 1/2 tsp salt; 1/2 tsp pepper; 1/2 tsp cinnamon; 1/4 cup minced pitted green olives (Castelvetrano); 9 short wooden skewers; 3 tomatoes, chopped; 1 cup pitted Castelvetrano olives; 1 1/2 tbsp olive oil; 1 tbsp red wine vinegar; Salt and pepper to taste; 2 cups Greek yogurt; 1/4 cup fresh dill, roughly chopped; 3 cloves garlic, grated; 1 tsp salt; 1/2 tsp pepper; Juice of one lemon; 1 cucumber, grated and squeezed to remove excess liquid; 3 tbsp olive oil; Pitas (preferably homemade fluffy pita bread); Fresh mint; Fresh dill

If you’ve ever craved something juicy, savory, and irresistibly fresh, this Kofta Kebab with Tzatziki and Pita Recipe will quickly become your go-to. I love how the warm, spiced beef koftas paired with the cooling, creamy tzatziki and soft pita bread just hit every flavor and texture note perfectly. It’s like a little Mediterranean escape right in your kitchen, and it works brilliantly as a casual weeknight dinner or a fun party platter to impress friends.

What makes this Kofta Kebab with Tzatziki and Pita Recipe truly special is the balance of bold herbs and spices in the meat, plus that homemade tzatziki that turns every bite into a refreshing delight. Plus, it’s surprisingly simple to make, even if you don’t have kebab skewers or fancy grilling tools – I’ll share my tips so you can breeze through it and enjoy every mouthwatering second.

Ingredients You’ll Need

Getting the right ingredients is the first secret to making your Kofta Kebab with Tzatziki and Pita Recipe unforgettable. Fresh herbs, good quality beef, and authentic additions like Castelvetrano olives really tie everything together – plus, you might find some of these staples become kitchen regulars after this! Here’s a quick rundown with my favorite shopping tips.

Lean ground beef: Look for beef that’s at least 85% lean for juicy yet not greasy koftas.
Yellow onion: Grating and squeezing out excess moisture keeps your kebabs from getting soggy.
Garlic cloves: Fresh minced garlic packs much better flavor than pre-minced stuff.
Fresh mint and parsley: Vibrant herbs bring a bright, fresh contrast that lifts the meat perfectly.
Cumin and cinnamon: Warm spices that add a subtle earthiness and depth to the mixture.
Salt and pepper: Essential for seasoning – don’t skimp, it makes a big difference!
Minced Castelvetrano olives: These olives add a buttery, tangy bite; if you can’t find them, green olives work too.
Wooden skewers: Short skewers work well, just soak them a bit before grilling to avoid burning.
Tomatoes and olives for salad: Use ripe tomatoes for juiciness and more Castelvetrano olives for consistency.
Olive oil and red wine vinegar: For the salad dressing – keep it simple and flavorful.
Greek yogurt: Choose a thick, creamy yogurt for the best tzatziki texture.
Fresh dill and lemon juice: Dill refreshes the tzatziki, and lemon adds just the right zing.
Cucumber: Grated and squeezed to avoid watery sauce.
Olive oil for tzatziki: Adds richness and smoothness to the sauce.
Pitas: If you’re up for it, making your own fluffy pita bread takes this meal to the next level!

Variations

I’m a big fan of making this Kofta Kebab with Tzatziki and Pita Recipe my own depending on mood and what’s in the fridge. Feel free to get creative—it’s all about making it your perfect meal!

Ground lamb instead of beef: Lamb adds a richer, more traditional Mediterranean vibe that I sometimes go for when I want a more pronounced flavor.
Adding chili flakes: If you like some heat, sprinkling a little chili adds a nice kick without overpowering the herbs.
Dairy-free tzatziki: Use coconut yogurt and skip the dill for a fresh dairy-free twist that my friend loved when I made this for her.
Grilling vs. pan-frying: I often pan-fry the koftas when it’s chilly outside, and they come out wonderfully juicy—plus, it’s great if you don’t have outdoor grill access.
Adding pine nuts to salad: For crunch and a bit of nuttiness, pine nuts tossed in the tomato salad are a nice surprise.

How to Make Kofta Kebab with Tzatziki and Pita Recipe

Step 1: Mix the Kofta Meat with Love

Start by grating your yellow onion and squeezing out the excess juice—this little trick keeps your kebabs from becoming watery. Then combine the ground beef, grated onion, minced garlic, finely chopped mint and parsley, cumin, cinnamon, salt, pepper, and those lovely minced Castelvetrano olives. Mix it gently but thoroughly; overworking can make the meat tough, so patience is key here. When it’s all combined, cover and let it rest in the fridge for 20-30 minutes if you have time – this helps the flavors marry beautifully.

Step 2: Shape and Skewer the Koftas

Wet your hands slightly to prevent sticking, then form the mixture into long, slightly flattened logs around your skewers. The size should be comfortable to flip on the grill or pan—about the thickness of your index finger. Remember to soak wooden skewers in water for at least 15 minutes beforehand to prevent burning. This step is so satisfying—it’s where these humble ingredients start to look like magic!

Step 3: Grill or Pan-Fry the Koftas

Heat your grill or skillet to medium-high and cook the koftas about 4-5 minutes per side. You’re looking for a beautiful brown crust on all sides with a juicy interior. Don’t rush turning them—letting each side develop color adds flavor and helps keep them juicy. If you don’t have a grill or a stovetop skillet, a broiler or grill pan works nicely too.

Step 4: Whip Up the Tzatziki Sauce

While the koftas cook, combine the Greek yogurt, freshly grated garlic, chopped dill, lemon juice, salt, pepper, and olive oil in a bowl. The trick I use is to grate the cucumber and squeeze it tight to remove excess water—this keeps the tzatziki nice and creamy without becoming runny. Give it a good stir and taste; if you want it tangier, add a splash more lemon juice.

Step 5: Prepare the Tomato Salad

For a quick, fresh side, chop the tomatoes and olives, then toss them with olive oil, red wine vinegar, salt, and pepper. It’s impossibly easy but adds a juicy brightness that balances the rich koftas perfectly.

How to Serve Kofta Kebab with Tzatziki and Pita Recipe

A white plate with a black rim holds seven grilled meat skewers arranged in a slightly messy pile. The meat is dark brown with char marks and has a rough, uneven texture. Underneath the skewers, there is a layer of creamy white sauce with green herbs mixed in, spreading out near the edges. On top of the meat and sauce, there are many halved red cherry tomatoes and sliced green olives scattered, adding bright red and yellow-green colors. Small green leafy herbs, possibly parsley and dill, are sprinkled on top. Around the edge of the plate are triangular pieces of light brown flatbread. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love finishing this dish with a sprinkle of fresh mint and dill—it adds an herby punch that wakes up every bite. A few extra olives scattered on the side aren’t just pretty, they deepen that Mediterranean vibe I’m always chasing. Plus, a wedge of lemon for squeezing over the kebabs just brightens things up in the best way.

Side Dishes

Traditionally, I serve this with warm pita bread—ideally homemade for that fluffy, soft texture. You can also add some roasted vegetables like eggplant or zucchini to keep things light and flavorful. On busy nights, I pair the whole thing with a simple cucumber and tomato salad or even some crispy fries that soak up all the tzatziki—comfort food at its finest!

Creative Ways to Present

For a fun twist, I’ve served these koftas deconstructed on a mezze board with small bowls of tzatziki, tomato salad, olives, and warm pita triangles. It’s perfect for dinner parties where everyone can build their bites. Another favorite is to wrap everything tightly in pita with extra greens and drizzle of tzatziki for an easy handheld meal on the go.

Make Ahead and Storage

Storing Leftovers

I usually store leftover kofta kebabs in an airtight container in the fridge and they keep well for up to 3 days. Keep the tzatziki separate in another container to avoid sogginess. I find everything tastes great the next day, especially when reheated carefully.

Freezing

You can freeze uncooked kofta logs wrapped tightly in plastic wrap and then foil or freezer bags. This is such a time saver! When you’re ready to cook, thaw them overnight in the fridge and proceed as usual. I prefer freezing raw over cooked for better texture on reheating.

Reheating

To bring leftovers back to life, I gently reheat koftas in a skillet over low heat with a splash of water covered loosely with foil, or pop them in a preheated oven at 350°F (175°C) for about 10 minutes. This keeps them juicy without drying out. Avoid microwaving if you can, as it tends to make the meat rubbery. Freshly stirred tzatziki and warm pita always do the trick for a delicious reuse.

FAQs

Can I make this Kofta Kebab with Tzatziki and Pita Recipe vegetarian?

Absolutely! Swap the ground beef for crumbled firm tofu, lentils, or finely chopped mushrooms mixed with similar bold spices and herbs. While the texture will differ, you’ll still get lots of flavor, especially when paired with the homemade tzatziki and fresh pita.
How do I prevent the koftas from falling apart on the grill?

Make sure to squeeze out excess moisture from onions and cucumbers, and don’t overwork the meat when mixing. Wetting your hands before shaping helps, as does chilling the mixture before forming. Also, be gentle when turning and don’t flip too often—let one side cook fully before flipping carefully.
Is it okay to use dried herbs instead of fresh for this recipe?

Fresh herbs definitely give the best brightness and flavor in this Kofta Kebab with Tzatziki and Pita Recipe, but if you don’t have fresh, dried herbs can work. Use about one-third of the amount and add them while mixing the meat to help release their aroma.
Can I prepare the tzatziki sauce in advance?

Yes! Tzatziki actually tastes better after a few hours as the flavors meld. Just keep it stored in an airtight container in the fridge and stir well before serving. Make sure to squeeze the grated cucumber well to prevent watery tzatziki.
What’s the best way to serve this if I don’t have skewers?

No skewers? No problem. You can shape the kofta mixture into small patties or logs and pan-fry or grill them directly. It might be a bit messier but just as tasty. This also makes the perfect option for sandwiches or wraps.

Final Thoughts

This Kofta Kebab with Tzatziki and Pita Recipe holds a special place in my heart because it’s one of those meals that feels like a celebration every time I make it. The flavors are bold but familiar, and the freshness from the herbs and tzatziki keeps it light and vibrant. Whether you’re new to cooking koftas or a seasoned pro looking for a reliable, delicious recipe, I promise this one won’t disappoint. So grab your aprons and let’s turn your kitchen into a Mediterranean haven—you’ll thank me later!