Middle Eastern-Inspired Koftas with Tomato Salad and Feta Yogurt Sauce


A cross between a burger and a meatball, these Middle Eastern spiced kabobs are packed with flavour. Served with a bright salad accented with fresh mint, a creamy Feta sauce and tender pita, this recipe offers up a casual cultural experience.

Middle Eastern-Inspired Koftas with Tomato Salad and Feta Yogurt Sauce
Prep time
Cook time
Total time
Serves: 6 servings
  • Koftas:
  • 1 lb (500 g) lean ground beef
  • 2 tbsp EACH finely chopped red onion, and fresh parsley
  • 2 cloves garlic, minced
  • 1 tsp EACH ground coriander, cumin and paprika
  • ¾ tsp salt
  • ½ tsp EACH ground cinnamon and freshly ground black pepper
  • ¼ tsp ground allspice
  • Feta Yogurt Sauce:
  • ¾ cup 2% plain Greek yogurt
  • ½ cup crumbled feta cheese
  • 2 tbsp finely chopped fresh parsley
  • 1 small clove garlic, minced
  • 2 tbsp milk
  • 1 tbsp olive oil
  • 1 tsp lemon juice
  • ½ tsp liquid honey
  • ¼ tsp EACH salt and freshly ground black pepper
  • Salad:[br]
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tsp liquid honey
  • ¼ tsp EACH salt and freshly ground black pepper
  • 1 pkg (142 g) mixed greens (about 6 cups)
  • 2 ripe tomatoes, seeded and cut into chunks
  • ½ English cucumber, cut into chunks
  • ½ cup fresh mint leaves, torn (or coarsely chopped fresh parsley or cilantro)
  • ¼ cup chopped red onion
  • 3 whole-wheat pitas, warmed and halved
  1. Koftas: In a large bowl, gently mix beef with onion, parsley, garlic, coriander, cumin, paprika, salt, cinnamon, pepper and allspice. Divide mixture into 6 equal portions; form into 6-inch (15 cm) long cylinders. Thread cylinders onto metal or soaked wooden skewers.
  2. Preheat grill to medium-high heat; grease grates well. Grill for 5 to 7 minutes per side, testing doneness with a digital rapid-read thermometer inserted sideways into centre of each kofta to ensure patties are cooked to 160°F (71°C).Keep warm.
  3. Feta Yogurt Sauce: Meanwhile, in a medium bowl stir yogurt with feta, parsley, garlic, milk, oil, lemon juice, honey, salt and pepper. Refrigerate, covered, until ready to serve.
  4. Salad: In a large bowl, whisk oil with lemon juice, honey, salt and pepper. Add mixed greens, tomatoes, cucumber, mint and red onion; toss to combine. Divide salad evenly over 6 serving plates; top each with a kofta. Serve with pita and Feta Yogurt Sauce.
• Uncooked koftas can be made ahead and stored, tightly covered, in the refrigerator for up to 1 day. Skewer and grill according to recipe before serving.
• Warm pitas on the grill or in the oven for 2 to 3 minutes per side or until lightly toasted.
• To Cook Indoors: Bake koftas on skewers in a 400°F (200°C) preheated oven on a foil-lined, rimmed baking sheet fitted with a wire rack, for 20 to 22 minutes or until cooked to 160°F (71°C).
• Prevent wooden skewers from scorching by soaking in cold water for 30 minutes prior to inserting into raw koftas.
• Prepared Feta Sauce can be stored in the refrigerator, in an airtight container, for up to 3 days.


Per serving: 393 calories | 25 g protein | 19 g fat | 31 g carbohydrate | 36% DV iron | 90% vitamin B12 | 54% DV zinc


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