Spiced Turkish Kofte with Charred Onion Yogurt Sauce
Turkish Kofte
Juicy Turkish kofte grilled with warm spices and served with smoky onion yogurt.
Nutrition (per serving)
This kofte recipe is one of those dishes I love sharing with friends — fragrant ground meat blended with cumin, paprika and fresh herbs, shaped into tender oblong patties and kissed by a hot grill or skillet. It’s honest, smoky, and deeply satisfying, perfect for family dinners or a relaxed weekend gathering.
I pair the kofte with a simple charred onion yogurt sauce to add cooling creaminess and a touch of smoke. The flavors are approachable but full of character — once you try them, you’ll be making kofte again and again.
Ingredients
- Ground lamb:1 lb
- Ground beef:1/2 lb
- Small onion, grated:1 pieces
- Garlic cloves, minced:3 pieces
- Fresh parsley, chopped:1/2 cup
- Breadcrumbs:1/3 cup
- Large egg:1 pieces
- Ground cumin:1 tbsp
- Sweet paprika:1 tbsp
- Ground coriander:1 tsp
- Sumac (optional):1 tsp
- Kosher salt:1 tsp
- Black pepper:1/2 tsp
- Olive oil (for cooking):2 tbsp
- Greek yogurt:1 cup
- Medium onion (for charring):1 pieces
- Olive oil (for onion):1 tbsp
- Lemon juice:2 tbsp
- Fresh mint, chopped:2 tbsp
- Lemon wedges (to serve):4 pieces
- Flatbread or pita (optional):4 pieces
Instructions
-
Place the grated onion in a bowl and squeeze out excess moisture with your hands or a towel; this prevents the mixture from becoming too wet.
-
In a large bowl combine ground lamb, ground beef, squeezed grated onion, minced garlic, chopped parsley, breadcrumbs, egg, cumin, paprika, ground coriander, sumac (if using), salt and pepper. Mix gently until just combined — overworking will make the kofte tough.
-
Cover and chill the mixture for 20 minutes; this firms it up for shaping and helps the flavors meld.
-
Divide the mixture into 8 equal portions and shape each into an oblong patty or onto skewers, about 4 inches long and 1 inch thick. Wetting your hands slightly helps prevent sticking.
-
Heat a grill or a heavy skillet over medium-high heat and brush with 1 to 2 tbsp olive oil. Cook the kofte 3–4 minutes per side, turning once, until nicely charred and cooked through (internal temperature about 160°F).
-
Meanwhile, heat 1 tbsp olive oil in a small skillet over medium-high heat. Slice the medium onion thinly and cook, stirring occasionally, until deeply browned and slightly charred, about 8–10 minutes. Remove from heat and let cool briefly.
-
Stir the charred onion into the Greek yogurt with lemon juice, chopped mint, and a pinch of salt. Taste and adjust lemon or salt as needed.
-
Serve the kofte hot with a dollop of charred onion yogurt, lemon wedges, fresh herbs and warm flatbread.
Tips & Notes
- For the best texture, avoid overmixing the meat — mix just until the ingredients come together.
- If using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill.
- Leftover kofte are great chilled in salads or reheated gently in a skillet; the yogurt sauce keeps well for 2–3 days.
- Swap all lamb for beef if you prefer milder flavor, or add a pinch of chili flakes for heat.
