If you’re looking for a flavorful and easy meal that’s perfect for weeknights or weekend gatherings, Lebanese Beef Kafta with Tzatziki is a must-try! These juicy, spiced beef skewers paired with cool, creamy tzatziki sauce deliver a burst of Middle Eastern flavor in every bite. Whether you’re grilling outdoors or cooking indoors, this recipe is guaranteed to become a household favorite. Let’s get started!
Why You Will Love This Recipe
This dish is all about simplicity and bold flavors. The kafta combines warm spices like cumin and paprika with fresh herbs, while the tzatziki adds a refreshing tang. It’s quick to prepare, gluten-free-friendly, and easy to customize if you prefer lamb or a mix of meats. Plus, you can grill the kafta or cook them on the stove—no fancy equipment required!
Ingredients:
- 1 lb ground beef (80/20 fat ratio)
- 1 small onion, finely grated
- 1⁄2 cup fresh parsley, finely chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1⁄2 tsp cinnamon
- 1⁄2 tsp salt
- 1⁄4 tsp black pepper
- 1 cup plain Greek yogurt (for tzatziki)
- 1⁄2 cup grated cucumber (seedless)
- 1 tbsp lemon juice
- 1 tbsp fresh dill, chopped (optional)
Ingredient Prep Guide
Ground beef: Use 80/20 beef for juicier kafta. Leaner meat may dry out.
Onion: Grate it finely so it blends smoothly into the mixture. Squeeze out excess liquid with a paper towel.
Parsley & dill: Chop herbs just before mixing to keep them fresh and vibrant.
Cucumber (for tzatziki): Grate and squeeze tightly in a clean towel to remove excess water. This prevents the sauce from becoming watery.
Garlic: Mince it finely or use a garlic press for even distribution.
Equipment & Tools
- Mixing bowls (one large, one medium)
- Wooden or metal skewers (if grilling)
- Grill pan or regular skillet
- Box grater
- Measuring spoons
Step-by-Step Instructions
1. Mix the kafta: In a large bowl, combine ground beef, grated onion, parsley, garlic, cumin, paprika, cinnamon, salt, and pepper. Use your hands to mix everything until just combined. Overmixing will make the kafta tough.
2. Shape the kafta: Divide the mixture into 8 equal portions. Roll each into a log shape (about 4 inches long). If using skewers, gently press them onto soaked wooden or metal sticks.
3. Cook the kafta: Heat a grill pan or skillet over medium-high heat. Cook kafta for 4-5 minutes per side, until nicely charred and cooked through (internal temperature 160°F). Let rest 2-3 minutes before serving.
4. Make the tzatziki: While the kafta cooks, stir together yogurt, grated cucumber, lemon juice, dill (if using), and a pinch of salt in a medium bowl. Chill until ready to serve.
Key Details
Total Time: 35 mins (Prep: 15 mins | Cook: 20 mins)
🍽️ Servings: 4 people
⚙️ Equipment: Mixing bowls, skewers (optional), grill pan or skillet, box grater
Serving Suggestions
Serve kafta with warm pita bread, lemon wedges, and a crisp salad like tabbouleh or fattoush. For a low-carb option, try lettuce wraps! Arrange the kafta on a platter with pickled vegetables, olives, and a bowl of tzatziki for dipping. This dish works equally well for casual dinners or summer cookouts.
Pro Tips
Chill the meat mixture: If the kafta feels too soft, refrigerate the mixture for 20-30 minutes before shaping. This helps the skewers hold their shape during cooking.
Use a cookie scoop: For evenly sized kafta, use a 1⁄4-cup scoop to portion the meat before rolling.
Grill vs. stovetop: Grilling adds smoky flavor, but a well-heated skillet works just as well. If using wooden skewers, soak them in water for 30 minutes first to prevent burning.
Storage and Reheating Instructions
Store leftover kafta and tzatziki separately in airtight containers in the fridge for up to 3 days. To reheat kafta, warm them in a skillet over medium heat or microwave at 50% power in 30-second intervals. The tzatziki may thicken in the fridge—stir in a teaspoon of water or lemon juice to refresh it.
Troubleshooting
Dry kafta: This happens if the meat is too lean or overcooked. Stick to 80/20 beef and avoid pressing down on the skewers while cooking.
Falling apart: The mixture might be too wet. Add 1-2 tbsp breadcrumbs to bind it (optional).
Bland flavor: Taste a small cooked piece before shaping all the kafta. Adjust seasoning if needed.
Watery tzatziki: Always drain the grated cucumber thoroughly. Let the sauce sit for 10 minutes after mixing, then drain excess liquid again if needed.
Frequently Asked Questions
Can I use lamb instead of beef?
Absolutely! Traditional kafta often uses a mix of lamb and beef. Swap half the beef for lamb if you prefer a richer flavor.
Can I make the tzatziki ahead of time?
Yes! Tzatziki tastes even better after sitting for 1-2 hours. Just store it in the fridge and give it a stir before serving.
Can I freeze the uncooked kafta?
Yes. Freeze shaped kafta on a baking sheet, then transfer to a freezer bag. Thaw in the fridge overnight before cooking.
What if I don’t have a grill pan?
A regular nonstick skillet works fine. For oven cooking, bake shaped kafta at 400°F for 15-18 minutes, flipping halfway.
Lebanese Beef Kafta with Tzatziki
Ingredients
- 1 lb ground beef 80/20 fat ratio
- 1 small onion finely grated
- 1/2 cup fresh parsley finely chopped
- 3 garlic cloves minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup plain Greek yogurt
- 1/2 cup grated cucumber seedless
- 1 tbsp lemon juice
- 1 tbsp fresh dill chopped (optional)
Instructions
- Mix the kafta: In a large bowl, combine ground beef, grated onion, parsley, garlic, cumin, paprika, cinnamon, salt, and pepper. Mix until just combined.
- Shape the kafta: Divide the mixture into 8 equal portions. Roll each into a log shape (about 4 inches long). If using skewers, gently press them onto soaked wooden or metal sticks.
- Cook the kafta: Heat a grill pan or skillet over medium-high heat. Cook kafta for 4-5 minutes per side, until nicely charred and cooked through (internal temperature 160°F). Let rest 2-3 minutes before serving.
- Make the tzatziki: Stir together yogurt, grated cucumber, lemon juice, dill (if using), and a pinch of salt in a medium bowl. Chill until ready to serve.