Beef Koftas with Zucchini Yoghurt Dressing
Aninas Recipes | Recipe and images from Used with permission
Originally from Middle Eastern Cuisine, Koftas are actually just a spicy meatball served with just as spicy gravy.I decided to serve my Koftas with a delicious tangy Zucchini Yogurt Dressing, not only adding a fresh element to the dish but keeping it completely low carb.
– Anina (

Fleisherei Test Drive Comments:

This dressing was particularly yummy, adding just the right amount of cool, tartness to the dish. We would advise tasting your mince after mixing in your spices and seasoning (yes, while it’s raw). Some of our testers felt that the spices could have been ramped up a bit more and others were very happy with the result as is – so it seems it’s all about personal preference on this one!

A great recipe for those of us who have gotten stuck in a “bolognaise only” rut with our mince dishes.

serves 4

Beef Kofta Ingredients:

  • 800 gr good quality minced beef.
  • 1 onion, grated
  • 2 cloves of garlic crushed
  • 5ml chilli flakes
  • 5ml ground coriander
  • 5ml ground cumin
  • 5 ml mixed dried herbs
  • 1 egg
  • salt and pepper to taste
  • 10 ml olive oil for browning.
  • 8 wooden kebabs soaked in water.

Zucchini Dressing Ingredients:

  • 500ml plain Greek yoghurt
  • 4 small zucchini grated and drained. 
  • juice from one lemon
  • salt and black pepper to taste
  • 1/2 cup chopped fresh coriander
  1. Mix all the ingredients for the beef Koftas together with your hands except the olive oil. 
  2. Roll small meatball sized Koftas and skewer it into wooden skewers. Refrigerate for one hour.
  3. Heat the olive oil in a griddle pan and brown Koftas until done. Or alternatively arrange the Koftas in an oven safe baking tray and bake in the oven until brown.
  4. Mix all the ingredients for the yoghurt dressing together and serve with warm pitas and fresh coriander.