Moroccan Beef Koftas

With moroccan beef koftas on the menu for an easy dinner, I also decided to have a stab at making my own tzatziki for the first time. It was surprisingly easy to make and extremely tasty, it’s safe to say I’ll never buy shop bought again.

I know what you’re thinking, yes I mixed Moroccan and Greek inspired foods together, but to be honest none of that matters when food tastes this good! And to be honest, how was the Tikka Masala born…by mixing Indian with British cuisines.


(Enough for 3/4 people)

You’ll need:

For the koftas…

500g pack of 10% fat beef mince

A shallot/small white onion

Cayenne pepper (amount depends on your spice tolerance, I used a teaspoon and it was around a mild/medium heat)

1 1/2 teaspoons of paprika

1 1/2 teaspoons of dried mint

1 teaspoon of lazy garlic/1 clove garlic crushed

1 1/2 teaspoons of dried coriander leaf

1 teaspoon of ground cumin

Salt & pepper

1 small egg

3/4 wholemeal wraps or flatbreads if you’d prefer

Cucumber chunks, tomato chunks and sliced spring onion

Feta cheese

For the tzatziki…

A quater of a cucumber

Half of a lemon juiced

1 teaspoon of lazy garlic/1 clove of garlic crushed

1 teaspoon dried dill

1 teaspoon of dried mint

1 teaspoon olive oil

Half a pot of low fat greek style yoghurt

Salt & pepper

This is how we do it…

Chop the shallot or onion really finely and add to a bowl with the cayenne pepper, paprika, dried mint, coriander, cumin and garlic. Add the mince (you can use leaner mince, but the 10% fat helps to keep the koftas nice and moist). Mix together using your hands before adding the egg and mixing again until all the mince, spices and egg are all combined.

Make into 6 or 8 fat sausages by rolling in the palms of your hands. You can use kebab sticks if you would prefer to grill your koftas or put them on the BBQ. Cover the koftas and put into the fridge for 20 minutes or so.

In the meantime make your tzatziki. Start by cutting the seeds out of the cucumber. To do this cut the cucumber in half length-ways and cut the seeds out in a V shape (this just takes out the excess water.)


Grate the cucumber and put into a sieve over a bowl to let as much of the water as possible drain out. Help this along a little bit with a spoon before tipping onto a clean tea towel or kitchen roll and dab dry.

Add to a bowl and mix with the olive oil and garlic. The add the yoghurt and herbs and mix again. Finally add the lemon juice and salt and pepper to taste before mixing for the last time.

Now take your koftas out of the fridge and cook them for around 15-20 minutes turning regularly until they’re cooked through, but slightly pink. You can either cook these under a grill, on the BBQ or lightly fry them. I used a griddle pan with a teaspoon of extra virgin olive oil.

Cut each kofta in half and serve in a wholemeal wrap or flatbread with seedless tomato, spring onion, chunky cucumber, feta and the homemade tzatziki. Wrap it up and munch, munch, munch.


These koftas really are the real deal. They’re so comforting and although the meal itself is quite a messy one, it’s such a taste sensation, it’s 100% worth it!

What spices would you use for a kofta?


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s