Beef Kofta Kebabs

Make the Yogurt Sauce

In a medium bowl, combine the Greek yogurt, diced cucumber, lemon juice, 1 minced garlic clove, and 1/4 teaspoon salt.

Stir the yogurt sauce until well combined, then cover and refrigerate until serving.

Mix the Kofta

Place the ground beef in a large mixing bowl.

Add the grated onion, 3 minced garlic cloves, and chopped parsley to the bowl.

Add the cumin, coriander, smoked paprika, cinnamon, allspice, cayenne, 1 teaspoon salt, and black pepper.

Mix everything together with clean hands until the spices and aromatics are evenly distributed throughout the meat.

Shape the Kebabs

Divide the meat mixture into 8 equal portions.

Thread a metal or soaked wooden skewer through the center of one meat portion.

Shape the meat around the skewer into an elongated log about 5 inches long, pressing firmly so it adheres.

Repeat with the remaining 7 portions and skewers.

Preheat the Grill

Heat a grill or grill pan over medium-high heat for about 5 minutes until very hot.

Brush the grill surface with olive oil using a pastry brush or folded paper towel.

Grill the Kebabs

Place the kofta skewers on the hot grill in a single layer.

Grill for 3 to 4 minutes on the first side without moving them, until grill marks form.

Rotate the skewers a quarter turn and grill for another 3 minutes.

Continue rotating and grilling until all sides are browned and the internal temperature reads 160°F, about 12 to 14 minutes total.

Rest and Serve

Transfer the kebabs to a clean plate and let them rest for 3 minutes before serving.

Serve the kofta kebabs with the chilled yogurt-cucumber sauce on the side.