Eid Party Spiced Beef Kofta Pita

Name: Eid Party Spiced Beef Kofta Pita
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2 lbs (900 g) ground beef (80/20 blend); 1 medium (150 g) yellow onion, finely minced; 4 (20 g) garlic cloves, minced; ½ cup (15 g) fresh mint leaves, finely chopped; ¼ cup (8 g) fresh flat-leaf parsley, finely chopped; 1½ tbsp (11 g) ground cumin; ¾ tsp (1½ g) ground cinnamon; ½ tsp (1 g) ground allspice; ¼ tsp (½ g) cayenne pepper (optional); ½ cup (60 g) panko breadcrumb; 1 (50 g) large egg, beaten; 1½ tsp (9 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; 2 tbsp (30 ml) olive oil; 1 cup (240 ml) plain Greek yogurt; 2 tbsp (30 ml) fresh lemon juice; 2 (10 g) garlic cloves, minced; to taste kosher salt; 6 warm pita bread (6-inch / 15 cm rounds), warmed before serving; 2 medium (300 g) ripe tomato, diced; 1 medium (250 g) cucumber, diced; ½ medium (75 g) red onion, thinly sliced; ¼ cup (8 g) fresh mint leaves, whole leaves (optional)

From the MyKitchenBank Kitchen

Fragrant ground beef kofta infused with warm spices—cumin, cinnamon, and fresh mint—grilled until charred and juicy, then tucked into warm pita bread with cooling yogurt sauce and crisp vegetables. Perfect for celebratory gatherings and holidays.

Prep: 25 min
Cook: 12 min
Wait: 15 min
Total: 52 min
Makes: 6 kofta pitas (12 skewers)

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Ingredients

6 servings

For the kofta
2 lbs (900 g) ground beef (80/20 blend)
1 medium (150 g) yellow onion, finely minced
4 (20 g) garlic cloves, minced
½ cup (15 g) fresh mint leaves, finely chopped
¼ cup (8 g) fresh flat-leaf parsley, finely chopped
1½ tbsp (11 g) ground cumin
¾ tsp (1.5 g) ground cinnamon
½ tsp (1 g) ground allspice
¼ tsp (0.5 g) cayenne pepper (optional)
½ cup (60 g) panko breadcrumb
1 (50 g) large egg, beaten
1½ tsp (9 g) kosher salt
½ tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) olive oil
For serving
1 cup (240 ml) plain Greek yogurt
2 tbsp (30 ml) fresh lemon juice
2 (10 g) garlic cloves, minced
to taste kosher salt
6 warm pita bread (6-inch / 15 cm rounds), warmed before serving
2 medium (300 g) ripe tomato, diced
1 medium (250 g) cucumber, diced
½ medium (75 g) red onion, thinly sliced
¼ cup (8 g) fresh mint leaves, whole leaves (optional)

Equipment (7)

Large mixing bowl
Wooden skewers (12 inch / 30 cm), soaked
Grill or grill pan
Grill tongs or spatula
Small bowl for sauce
Cutting board and sharp knife
Shallow baking sheet (for assembled kofta)

Steps

Before you start

Soak 12 wooden skewers in water for at least 30 minutes so they don't char
Preheat your grill to medium-high heat (about 400°F / 200°C)
Have all vegetables and sauce prepped before you start forming the kofta
Remove meat mixture from fridge 10 minutes before grilling so it cooks evenly

1
Mix the kofta
- In a large mixing bowl, combine the ground beef, minced onion, minced garlic, chopped fresh mint, chopped parsley, ground cumin, cinnamon, allspice, cayenne (if using), panko breadcrumb, beaten egg, kosher salt, and black pepper.
- Using your hands (clean hands work best), mix gently but thoroughly until the spices and ingredients are evenly distributed throughout the meat.
- Do not overmix, as this will make the kofta tough.
- The mixture should hold together when pinched.
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Ready when: Mixture is well combined and holds together when pinched
Tip: Avoid overworking the meat—gentle mixing keeps the kofta tender and light, not dense
2
Shape kofta onto skewers
- Divide the meat mixture into 12 equal portions (about 2.7 oz / 75 g each).
- Wet your hands slightly to prevent sticking.
- Take one portion and mold it onto a soaked wooden skewer, pressing and shaping it into a long, even log about 5 inches (12 cm) in length, roughly ½ inch (1.3 cm) thick.
- Repeat with all portions.
- Arrange the shaped kofta on a baking sheet lined with parchment paper and brush lightly with olive oil.
- Let them rest in the refrigerator for 10 minutes so they firm up before grilling.
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Ready when: Kofta are evenly shaped and feel firm when gently touched
Tip: Wet hands prevent the meat from sticking; chilling ensures the kofta won't fall apart during grilling
3
Make yogurt sauce
- While the kofta chill, whisk together the Greek yogurt, fresh lemon juice, minced garlic, and salt to taste in a small bowl.
- Stir until smooth and well combined.
- Set aside at room temperature until ready to serve.
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Ready when: Sauce is smooth and creamy with no lumps
4
Grill the koftaOven 400°F / 205°C
- Preheat your grill to medium-high heat (about 400°F / 200°C).
- Brush the grill grates with a light coat of oil to prevent sticking.
- Carefully place the kofta skewers directly on the grill, leaving about 2 inches (5 cm) between each skewer to allow heat to circulate.
- Grill for 10–12 minutes, turning every 2–3 minutes using grill tongs to ensure even cooking and light charring on all sides.
- The kofta are done when they reach an internal temperature of 160°F (71°C) and have a light char on the exterior while remaining juicy inside.
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Ready when: Internal temperature reaches 160°F (71°C); exterior is lightly charred; meat is no longer pink inside
Tip: Turn frequently for even cooking and a charred exterior. Don't press on the kofta while grilling, as this pushes out juices and dries them out.
5
Prepare vegetables and pita
- While the kofta grill, dice the tomato and cucumber.
- Thinly slice the red onion.
- Arrange all vegetables in separate small bowls so guests can customize their pitas.
- Warm the pita bread on the grill for 30–40 seconds per side, or wrap them in foil and warm them off the heat—they should be soft and pliable.
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Ready when: Vegetables are prepped and arranged; pita bread is warm and soft
Tip: Warm pita makes it pliable so it doesn't tear when you stuff it
6
Assemble the pitas
- Transfer the grilled kofta skewers to a serving platter.
- Give each guest a warm pita bread.
- Slide a hot kofta skewer out onto their pita (or let them do it themselves).
- Encourage them to fill their pita with a generous dollop of yogurt sauce, diced tomato, cucumber, red onion slices, and fresh mint leaves if using.
- Fold the pita in half and serve immediately while the kofta are still hot.
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Ready when: All pitas are assembled and ready to eat
Tip: Serve immediately so the kofta stay hot and the pita bread stays warm

Good to know

Tips

For a charred, restaurant-quality exterior, ensure your grill is very hot before adding the kofta, and resist the urge to move them constantly—turn every 2–3 minutes for optimal char marks.
Soak your wooden skewers for a full 30 minutes before grilling; this prevents them from burning while the kofta cook through.
If you don't have a grill, you can cook the kofta on a well-oiled grill pan or cast iron skillet over medium-high heat, turning every 2–3 minutes for about 12 minutes until cooked through.
For an authentic presentation, slide the kofta skewer directly into the pita bread at the table; guests love the interactive element, especially at celebrations.

Make ahead

Prepare the kofta mixture up to 6 hours ahead, cover, and refrigerate. Shape onto skewers and store in the fridge for up to 4 hours. Make the yogurt sauce up to 2 hours ahead and refrigerate. Prep vegetables (dice and slice) up to 4 hours ahead; store in separate airtight containers. Grill the kofta just before serving for the best flavor and texture.

Storage & reheating

Best served fresh and hot. Leftover cooked kofta can be refrigerated for up to 3 days in an airtight container. Reheat in a 350°F (175°C) oven for 8–10 minutes until warmed through. Leftover yogurt sauce keeps refrigerated for up to 5 days. The kofta meat mixture (uncooked and unformed) can be frozen for up to 2 months in an airtight container; thaw in the fridge before shaping and grilling.

Substitutions

ground beef (80/20 blend) → Ground lamb. Lamb adds traditional Middle Eastern flavor and richness. Use the same amount and prepare identically. Reduce salt slightly as lamb is naturally more flavorful.
ground beef (80/20 blend) → Ground chicken (90% lean). A lighter option with milder flavor. Add 1–2 extra tbsp of yogurt to the mixture to keep it moist since chicken is leaner than beef.
warm pita bread (6-inch / 15 cm rounds) → Flatbread or naan. Thicker flatbread or naan works well and is sturdier. Warm in the same manner. Adjust portions based on bread size.
plain Greek yogurt → Tahini sauce (3 tbsp tahini whisked with 3 tbsp lemon juice, 1 minced garlic clove, and water to thin). A nutty, earthy alternative. Whisk until smooth and creamy, adjusting water to reach sauce consistency.