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Beef Kofta Kebabs with Garlic Yogurt Sauce

Beef Kofta Kebabs with Garlic Yogurt Sauce reads umami 6.9, citrus 6.3 and sourness 5.5 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 37 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.4 / 10
• Sweet & Fruity — 4.7 / 10
• Sour & Bright — 7.9 / 10
• Bitter & Earthy — 3.2 / 10
• Rich & Fat — 5.6 / 10
• Aromatic & Spice — 4.8 / 10

The measured notes (of 18)

Umami 6.9 · Citrus 6.3 · Sourness 5.5 · Richness 5.3 · Fruity 4.3 · Allium 4.0 · Herbaceous 3.9 · Salinity 3.8 · Smoke 2.6 · Earthy 2.5 · Heat 2.4 · Warm Spice 2.2 · Bitterness 1.7 · Floral 1.6 · Funk & Ferment 1.4 · Sweetness 1.3 · Nutty 1.1

What's in it (16)

• beef — 454 g
• onion — 110 g
• garlic — 9 g
• parsley — 15 g
• mint — 15 g
• cumin — 10 g
• coriander — 2 g
• smoked paprika — 3 g
• cayenne pepper — 1 g
• salt — 6 g
• black pepper — 3 g
• olive oil — 27 g
• nonfat plain yogurt — 237 g
• lemon juice — 15 g
• english cucumber — 200 g
• lemon — 65 g

Time & effort: about 37 min (12 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 70.1 kcal, 9.7 g protein, 1.8 g fat, 4.6 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

1. In a large bowl, combine the ground beef, grated onion, two-thirds of the minced garlic, the parsley, half the mint, cumin, coriander, smoked paprika, cayenne, 1 1/4 teaspoons salt, and 1/2 teaspoon black pepper. Mix gently with your hands just until the spices are evenly distributed - overworking the meat here is what makes kofta turn dense and dry once it hits the heat.
2. Divide the mixture into 8 equal portions. Working with damp hands, mold each portion around a flat metal skewer into a log about 5 inches long and 1 inch thick, pressing firmly enough that it holds together but not so hard that you compact the meat.
3. Arrange the skewers on a plate, drizzle with 1 tablespoon of the olive oil, and refrigerate uncovered at least 20 minutes and up to 4 hours - this firms the fat so the kofta sear instead of slump on the grill.
4. Meanwhile, stir together the yogurt, remaining minced garlic, lemon juice, grated cucumber, remaining mint, and a pinch of salt in a small bowl. Season with salt and pepper to taste and refrigerate until serving.
5. Heat a grill pan or outdoor grill over medium-high heat and brush the grates with oil. Lay the kofta on the hot grates and cook undisturbed until deeply charred and released easily from the grates, 3-4 minutes per side, rolling to sear all sides, 10-12 minutes total, until an instant-read thermometer inserted into the center reads 160 degrees F.
6. Transfer the skewers to a plate and rest 5 minutes - this settles the juices so they stay in the meat instead of running out when you bite in.
7. Drizzle the remaining 1 tablespoon olive oil over the kofta and serve with the garlic yogurt sauce, sliced cucumber, and lemon wedges alongside for squeezing.

Dishes with a similar flavor shape

• Whipped Ricotta Pasta with Crispy Chili Oil — Italian-American
• Lamb Shawarma Flatbreads — Middle Eastern
• Grilled Lamb Chops with Rosemary Garlic — American
• Grilled Lamb Chops with Lemon and Oregano — Greek
• Sheet-Pan Kashmiri Lamb Chops — Indian

Keep reading: what umami, citrus, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.