Kofta Kabob

Kofta KababInspired by one of my favourite shows: Diners, Drive-Ins and Dives! These Turkish meaty delights have a few variations on their spelling: Kebab, kabab, kebob, kabob. Anyway you say it or spell it, they still taste good.

Sometimes wrapped around a stick, I find forming a squared sausage shape and thrown on the BBQ works just fine. I like squaring them off as you can give each side equal time. Spares you from having to take them off a charred skewer, at the very least.

And of course, tzatziki is good on anything. Bread, meat, veggies, heck, I could probably eat an aquariums’ worth of gravel with it smeared on top.

And it goes awesome with the Lebanese salad fattoush. The lemon zip of the salad pairs well with the meat. My latest edition included zatar spice mix, which I found awesome. A good sprinkling of sabzi ash would be good too, but I’d run out. I also found a low carb lavash bread that I buttered, sprinkled with sesame seeds, and gave a brief warm up on the BBQ. Grab a square of it, slather some tzatziki sauce on it, and roll it around a kabob, maybe add some Lebanese pickles? Devine!


Kofta Kabob

Kofta Kabob / Kebob


  • 4 cloves garlic
  • 1 tablespoon kosher salt plus a pinch
  • 1 pound ground beef chuck or lamb or mix
  • 3 tablespoons grated onion
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground ginger
  • 1/2 tablespoon zataar seasoning
  • Freshly ground black pepper
  • Olive oil or high heat pam spray


  • In a large bowl, put the ground meat, flattened in the bowl, add all the ingredients.
  • Knead all the ingredients until it is well mixed.
  • Let the kofta rest for 20 to 30 minutes in a cool place to meld.
  • Wet your hand with water.
  • Take a portion of the kofta mix and make a big cigar, flattening the edges.
  • At this point, I like to set in the fridge again to set for about 30 minutes.
  • Grill for 3 minutes a side on medium high heat.

Tzatziki Sauce


  • 3 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon minced garlic
  • Sea salt to taste
  • 1 teaspoon fresh cracked pepper
  • 1 cup thick Greek yogurt*
  • 1 cup sour cream
  • 1 small cucumber peeled, deseeded, and grated or chopped fine
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon oregano
  • 1 teaspoon zatar spice**


  • Mix all the ingredients and put in fridge.


* To keep it low carb, use a high fat percentage yogurt (6%, 11%, etc.). The carbs can be as low as 5 or 6 per 3/4 cup!
** Sabzi ash is also a nice mix. I would have used it, if I had any.



Tzatziki Sauce 2


  • 3/4 cup sour cream
  • 1 1/2 tablespoons lemon juice
  • 1 heaping tablespoon fresh dill finely chopped
  • 1/2 teaspoon dried basil
  • S&P to taste
  • 1 tablespoon minced garlic
  • 1/2 cucumber grated and squeezed out
  • Drizzle of olive oil


  • Combined all the ingredients in a bowl and store in fridge.


Nice alternative when there isn't any yogurt on hand.
If you like this recipe, please share!

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