Kofta Kebabs with Tzatziki

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This is a great and easy recipe to make with wonderful flavors. I like to have it for lunch. For those who say it is to salty, this recipe calls for kosher salt, not table salt. There is a big difference between the two when cooking.

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Super tasty!
I was looking for an alternative for using ground beef to lasagna, pasta sauce or meatloaf. This recipe was really easy to make and having had koefte before in Turkey, I can say this was pretty tasty and nearly authentic.
The only thing I wish I'd known in advance is how long the wait time on the cucumbers for tzatziki was - would have planned differently (but that's what I get for not reading the whole thing first.

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These Kofta kebabs are awesome!! Tons of flavor. I make it all the time when we have guests and they just love it. I also serve with sliced tomato and onion. Like others, I back off on the salt. I use a different tzatziki sauce only because i like the one from Emeril's Lamb Souvlaki

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I've been making tzitziki since 1975 when I was stationed in Souda Bay, Crete while in the navy. I last made it a week ago for my son's birthday. There is absolutely no way that a half clove of garlic is going to get the job done. In my last endeavor, in little over 1 pound of Greek yogurt, I used 5 cloves of garlic. My son asked why I cut back on t he garlic.

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This was my first time making kofta and I only had beef mince. the recipe was still delicious and my husband really loved the tzatziki sauce. I also served it with rice that has the little pasta pieces in it and it was a hit!

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Other than the salt being overpowering, this dish is amazing. Cut the salt to 1 teaspoon. THe kebabs were flavorful and intensely satisfying. The spices give off a wonderful perfume and I highly recommend toasting whole coriander and cumin in a dry pan and then grinding it in a spice mill. Wonderous sauce and an amazing combination!

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We put a total of maybe 1/2 tsp of salt into the entire dish, and it was great. We generally don't cook with salt, so I usually leave most of it out. This dish had enough spice going on that it wasn't missed!

My husband and I both agreed it would probably be best with lamb, but beef was what we had on hand. I used the yogut sauce from Bobby Flay's Big Fat Greco Burger b/c his recipe didn't involved the grating process and included my favorite cheese - feta! We will be using the left over sauce for his burger.

On thing that puzzled me was the directions on wrapping the meat around the skewers. The way it's worded, it sounds like one meatball per skewer. I divided my meat into 6 oblong balls, 1.5 inches in diameter by about 2.5 inches long. One ball was good for a light eater and two for a heavier eater.

Great recipe, one that will surely be repeated again!

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It's delicious and fragrant. It really hits many senses. Dare I say it, it even tasted better than the authentic Middle Eastern restaurant where we used to get our kofta.

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I have made this recipe for a couple of years & always get compliments. I only use 1 teaspoon of salt. I use 1 lb. ground beef and 1/4 lb. ground lamb. The lamb gives the meat depth that I like. Instead of making the tzatziki, I cheat and buy it at Trader Joe's along with the Mediterranean Hummus and whole wheat pita! I add a romaine salad with feta, tomatoes, black olives and red onion with a red-wine vinaigrette and it is a beautiful dinner!

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There was too much salt. just a bit too much in the lamb(our favorite and way too much in the tzatiki sauce making it all.... way too salty. The seasonings were great. It's easy to do. Just watch the salt.... you can always add more but it's impossible to get it out. I intend to make this for a Christmas party but will be careful w/ the salt:-