Beef Kofta with Warm Pita, Tzatziki, and Tomato-Cucumber Salad

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Spiced Beef Kofta

1. Grate the yellow onion on the large holes of a box grater, then gather it in a clean kitchen towel and squeeze out as much moisture as possible. 4 min
2. Finely chop ⅓ cup flat-leaf parsley and mince 3 cloves garlic. 4 min
3. In a large bowl, combine 1½ pounds ground beef, the squeezed onion, parsley, garlic, 1½ teaspoons cumin, 1 teaspoon coriander, ¾ teaspoon smoked paprika, ¼ teaspoon cinnamon, ¼ teaspoon cayenne, 1¼ teaspoons kosher salt, and ½ teaspoon black pepper; mix firmly with your hands until fully combined and the mixture is cohesive. 5 min
4. Divide the mixture into 8 equal portions and shape each around a skewer (or free-form into a 4-inch log), pressing firmly so they hold; refrigerate on a plate for 10 minutes to firm up. 10 min
5. Heat a grill, grill pan, or large cast-iron skillet over medium-high heat and brush the grates or surface with 1 tablespoon olive oil. 3 min
6. Timing-sensitive step. Grill the kofta for 3–4 minutes per side, turning once, until deeply browned on the outside and just cooked through with no pink in the center (about 160°F internal). 8 min
7. Transfer the kofta to a plate, tent loosely with foil, and rest for 3 minutes before serving. 3 min

Tzatzikisauce

1. Grate ½ English cucumber on the large holes of a box grater, then wrap it in a clean kitchen towel and squeeze very firmly until almost no liquid remains. 5 min
2. Mince or grate 1 clove garlic and finely chop 2 tablespoons fresh dill. 3 min
3. In a bowl, stir together 1 cup full-fat Greek yogurt, the squeezed cucumber, garlic, dill, 1 tablespoon fresh lemon juice, 1 tablespoon extra-virgin olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until smooth. 3 min
4. Cover the tzatziki and refrigerate until ready to serve, at least 15 minutes so the flavors meld. 15 min

Warm Pita and Tomato-Cucumber Saladside

1. Dice 3 Roma tomatoes, 1 English cucumber, and ¼ red onion into ½-inch pieces; roughly chop 3 tablespoons flat-leaf parsley and tear 2 tablespoons fresh mint leaves (optional). 8 min
2. In a large bowl, whisk together 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. 2 min
3. Add the tomatoes, cucumber, red onion, parsley, and mint (if using) to the bowl and toss well to coat; set aside at room temperature until serving. 2 min
4. Timing-sensitive step. Warm the 4 pita rounds directly over a gas burner on medium-low for 20–30 seconds per side, or in a dry skillet over medium heat for 1 minute per side, until pliable and lightly charred in spots. 4 min
5. Dust the salad with ½ teaspoon sumac (optional) and serve alongside the warm pita.