The Pantry
Middle Eastern

Beef kofta

Juicy beef kofta shaped into 6 small oval patties and pan-seared until browned outside and tender inside. The meat is mixed with grated onion, garlic, parsley, cumin, coriander, paprika, and a little cinnamon, then served with a quick tahini-yogurt sauce. This version is designed for a home skillet, with enough sauce for dipping or drizzling.

Prep 20 minCook 10 minRest 13 minAdjust servings ↓
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Beef kofta
~760 calper person · ~1520 total
~$7.25meal total · ~$3.63 per person

Estimated calories and US ingredient costs.

For 4 servings, use a wide 12-inch skillet and cook in 2 batches so the kofta brown instead of steam. For 6 to 8 servings, double the recipe and keep the cooked pieces warm on a sheet pan in a 200 F oven while you finish the rest. Do not increase the pan heat to speed up a crowded batch.

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Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

9 left
Step 1

Prep the onion and herbs

~5 min

Prep the onion and herbs.

Finely grate the 2 oz yellow onion, then squeeze it in a clean towel or your hands until most of the moisture is out.

Use all of the squeezed onion pulp in the kofta mixture.

Finely chop the parsley so it disperses evenly in the kofta and does not create big wet pockets.

Ingredients
  • 2 oz total for recipeYellow onion
  • 1/4 cupParsley
Step 2

Mix the kofta base

~1 min

Mix the kofta base.

In a medium bowl, combine the 1 lb ground beef, squeezed onion pulp, 2 tsp minced garlic, 1/4 cup chopped parsley, 1 tbsp cumin, 1 tbsp coriander, 1 tsp smoked paprika, 1/4 tsp cinnamon, 1 tsp kosher salt, and 1/2 tsp black pepper.

Use clean hands to mix just until cohesive and tacky, about 30 to 45 seconds.

Overmixing makes the meat dense, so stop as soon as the spices are evenly distributed.

Ingredients
  • 1 lb total for recipeGround beef, 80/20
  • 2 oz total for recipeYellow onion
  • 2 tspGarlic
  • 1/4 cupParsley
  • 1 tbspGround cumin
  • 1 tbspGround coriander
  • 1 tspSmoked paprika
  • 1/4 tspGround cinnamon
  • 1 tspKosher salt
  • 1/2 tspBlack pepper
Step 3

Rest and shape

~10 min cook

Rest and shape.

Let the mixture rest for 10 minutes so the seasonings hydrate and the meat firms slightly.

Divide into 6 equal portions and shape each into a short oval about 1 inch thick.

If the mixture feels sticky, wet your hands lightly with cool water rather than adding extra breadcrumbs or flour, which would change the texture.

Ingredients
  • 1 tbsp total for recipeWater
Step 4

Check beef

After ~10 min

Check Beef kofta and continue when ready.

Step 5

Whisk the tahini sauce

~13 min

Whisk the tahini sauce.

In a small bowl, whisk together the 1/2 cup Greek yogurt, 1 tbsp tahini, 1 tbsp lemon juice, 1/8 tsp kosher salt, and 1 tbsp water until smooth and spoonable.

If the sauce seems too thick to drizzle, add another teaspoon of water at a time until it loosens.

Keep it chilled while you cook so it stays cool against the hot kofta.

Ingredients
  • 1/8 tspKosher salt
  • 1/2 cupPlain Greek yogurt
  • 1 tbspTahini
  • 1 tbspLemon juice
  • 1 tbspWater
Step 6

Sear the kofta

~8 min

Sear the kofta.

Heat the 1 tbsp olive oil in a 12-inch skillet over medium-high heat until it shimmers.

Add the 6 kofta in a single layer without crowding the pan.

Cook for 3 to 4 minutes on the first side, then turn and cook for 3 to 4 minutes on the second side, until deeply browned and the centers reach 160 F.

If the pan darkens too fast, lower the heat slightly so the spices toast without burning.

Ingredients
  • 1 tbspOlive oil
Step 7

Finish and plate

~3 min cook

Finish

rest for 3 minutes so the juices settle.

then arrange the kofta on top or alongside it

Step 8

Keep Beef kofta ready

After ~3 min

Keep Beef kofta ready until the rest of the meal is finished.

Step 9

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Beef kofta: plate.

Beef kofta: Transfer the kofta to a plate

Beef kofta: Spoon the tahini sauce onto plates or into a small serving bowl

Beef kofta: Serve immediately while the exterior is browned and the interior stays juicy.

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Ingredients

For 2 people

  • 1 lb ground beef, 80/20
  • 2 oz yellow onion, finely grated and squeezed dry
  • 2 tsp minced garlic
  • 1/4 cup chopped parsley
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp smoked paprika
  • 1/4 tsp ground cinnamon
  • 1 1/8 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1/2 cup plain Greek yogurt
  • 1 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tbsp water

Method

  1. Prep the onion and herbsFinely grate the 2 oz yellow onion, then squeeze it in a clean towel or your hands until most of the moisture is out. Use all of the squeezed onion pulp in the kofta mixture. Finely chop the parsley so it disperses evenly in the kofta and does not create big wet pockets.
  2. Mix the kofta baseIn a medium bowl, combine the 1 lb ground beef, squeezed onion pulp, 2 tsp minced garlic, 1/4 cup chopped parsley, 1 tbsp cumin, 1 tbsp coriander, 1 tsp smoked paprika, 1/4 tsp cinnamon, 1 tsp kosher salt, and 1/2 tsp black pepper. Use clean hands to mix just until cohesive and tacky, about 30 to 45 seconds. Overmixing makes the meat dense, so stop as soon as the spices are evenly distributed.
  3. Rest and shapeLet the mixture rest for 10 minutes so the seasonings hydrate and the meat firms slightly. Divide into 6 equal portions and shape each into a short oval about 1 inch thick. If the mixture feels sticky, wet your hands lightly with cool water rather than adding extra breadcrumbs or flour, which would change the texture.
  4. Whisk the tahini sauceIn a small bowl, whisk together the 1/2 cup Greek yogurt, 1 tbsp tahini, 1 tbsp lemon juice, 1/8 tsp kosher salt, and 1 tbsp water until smooth and spoonable. If the sauce seems too thick to drizzle, add another teaspoon of water at a time until it loosens. Keep it chilled while you cook so it stays cool against the hot kofta.
  5. Sear the koftaHeat the 1 tbsp olive oil in a 12-inch skillet over medium-high heat until it shimmers. Add the 6 kofta in a single layer without crowding the pan. Cook for 3 to 4 minutes on the first side, then turn and cook for 3 to 4 minutes on the second side, until deeply browned and the centers reach 160 F. If the pan darkens too fast, lower the heat slightly so the spices toast without burning.
  6. Finish and plateTransfer the kofta to a plate and rest for 3 minutes so the juices settle. Spoon the tahini sauce onto plates or into a small serving bowl, then arrange the kofta on top or alongside it. Serve immediately while the exterior is browned and the interior stays juicy.

Before you cook

What to get ready

Mixing bowl, rimmed tray or wide skillet as directed, broad spatula and instant-read thermometer.

Squeeze grated onion dry and mix the yogurt-tahini sauce before shaping the beef.

If something needs adjusting

Kofta feel dense

Combine gently just until evenly seasoned; tightly kneading the mixture makes a firmer texture.

Portions finish at different times

Shape equal-sized portions and check several of the largest centers. Ground poultry needs 165°F; ground beef or lamb needs 160°F.

Store for later

Refrigerate cooked portions in shallow containers, with sauce if the recipe includes it. Reheat centers to 165°F and keep any cold yogurt sauce separate.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use extra parsley and yogurt in Greek meatball bowls.

Next use for your ingredients: Greek meatball rice bowls →

Calculate this meal with your own prices →

How to Use a Food Thermometer →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

For the juiciest texture, choose beef around 80/20 and mix only until the spices are evenly incorporated. If you want a more traditional kebab shape, press the portions around short soaked skewers, but a skillet is easier for home cooking and browns the surface better without needing a grill.

Make it work for you

If you do not have tahini, replace the sauce with plain yogurt plus extra lemon juice and a pinch more salt. If you want a leaner kofta, use 90/10 beef, but add one teaspoon of oil to the mixture or the patties can eat dry and become less tender in the pan.

Use more of your yellow onion and garlic in lamb kofta.

Can I make beef kofta ahead?

Yes. Shape the kofta up to 24 hours ahead, cover, and refrigerate. You can also mix the meat base a few hours early and keep it chilled, then shape and cook just before serving. Cooked leftovers keep 3 to 4 days in the refrigerator and should be reheated to 165 F.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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