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Kofta Kabobs with Tzatziki Sauce

  • Yields: 10–12 Servings
  • Cook time: 8–10 minutes
  • Prep time: 20 minutes


  • 2 pounds ground pork or lamb
  • ¼ cup minced onion
  • 3 cloves garlic (minced)
  • 1 tablespoon chopped parsley
  • 2 teaspoon finely chopped cilantro
  • 1 teaspoon chopped mint
  • 1 teaspoon lemon zest
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • Tzatziki Sauce (recipe follows)
  • pita bread (optional)
Additional Tools
  • wooden skewers
  • aluminum foil
Tzatziki Sauce
  • 2 plain yogurt
  • ½ cucumber
  • 1 garlic
  • 1 chopped mint
  • 1 lemon juice
  • kosher salt and ground black pepper (to taste)


Combine the first 11 ingredients in a large mixing bowl and blend well. Create kabobs by placing two skewers side-by-side then shaping 2½–3 ounces of the meat mixture around the top half of each skewer set. Place kabobs on a platter and refrigerate while the grill comes to temperature so that they can firm up.

Prepare grill for medium-high heat cooking, approximately 400°F. Remove kabobs from the refrigerator then wrap the exposed skewers with a single layer of foil. Place kabobs on the grill and cook for approximately 4 minutes per side until they reach and internal temperature of 160°F.

Serve immediately with tzatziki sauce and pita (optional).

Tzatziki Sauce: Combine all ingredients in a small mixing bowl and blend well. Refrigerate until ready to serve.

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