These vegan kofta are grilled to perfection and served with creamy vegan tzatziki. Made from a bold blend of vegan ground meat, spices, and herbs, they’re a hearty protein to serve in flatbread wraps or Middle Eastern-inspired salads.
When you’re looking for a meaty dish with bold flavors, turn to Vegan Kofta with tzatziki!
These tasty grilled kebabs are easy to make using a spiced vegan ground beef mixture. The “meat” is pressed onto skewers and cooked on a hot grill or pan until they’re lightly charred and bursting with rich flavors.
The only way vegan kofta kebabs can get any better is when they’re served with homemade vegan tzatziki. This cucumber yogurt sauce cools down the subtle heat in the meat while complimenting the bold Middle Eastern-inspired flavors. Serve the kofta and tzatziki in flatbread with veggies and you’re left with an addictive meal!
What is kofta?
Middle Eastern kofta recipes (also called kefta, kifta, kafta, and koobideh) are traditionally made from seasoned ground lamb or beef. The meat is shaped into logs, then grilled until the outside is charred and the inside is juicy and meaty.
While far from authentic (here is an authentic kofta recipe), my vegan kofta recipe encapsulates what the traditional version is all about – flavor-rich ground “meat” that’s grilled to crispy perfection!
Note: My kofta kebab recipe is much different than malai kofta, an Indian dish that serves potato and paneer meatballs in cream sauce. This recipe is inspired by the Middle Eastern versions.
Ingredients needed (with substitutions)
- Vegan ground beef – This is the star ingredient in this recipe, so it’s important to use a brand of vegan ground beef that you already love. I used Impossible ground beef because of its realistic flavor and ability to be manipulated into different shapes without falling apart (as proven in my Vegan Meatballs recipe). Ground Beyond beef should also work well. You could probably use rehydrated TVP, but I haven’t tested it.
- Onion and garlic
- Dry spices – A blend of paprika, cumin, oregano, cayenne, cinnamon, salt, and pepper yields rich flavors in the meat mixture. For a stronger flavor, add za’atar, turmeric, allspice, and/or coriander.
- Fresh dill and mint
- Easy Tzatziki Sauce – This creamy Mediterranean sauce is easy to make from scratch using grated cucumber, vegan yogurt (or tofu, like my original recipe), and pantry-staple herbs and aromatics. If you can, make extras to drizzle over a salad or serve as a dip with falafel!
How to make vegan kofta
Start by making the tzatziki sauce. Simply stir all of the ingredients together in a small bowl, then place it in the fridge to chill until it’s time to eat.
Next, mix the vegan ground beef with the rest of the kofta ingredients in a bowl.
Form 6 to 7 portions of the ground beef mixture into log shapes. Pierce each one with a skewer.
Sear the kofta skewers on a grill pan or outdoor grill until they’re cooked through and nicely charred. Serve hot in flatbread with vegan tzatziki and your desired toppings, then enjoy!
Tips for success
- Grilling the kofta kebabs on an outdoor grill? Remember to soak the wooden skewers in a bowl of water for at least 30 minutes before cooking so they don’t burn.
- You need to really squeeze the meat logs to help them adhere to the skewer.
- Omit the cayenne from the spice blend if you don’t like spicy food.
- You can add finely chopped nuts, like slivered almonds, into the meat mixture for a soft crunch.
- Feel free to skip the tzatziki and serve the kofta with hummus instead.
Frequently asked questions
Serve the grilled kofta on flatbread with fresh and crisp toppings, like lettuce, tomato, onion slices or pickled onions, cucumber, olives, vegan feta, and/or parsley. Drizzle the tzatziki on top and dig in!
Want to skip the bread? Kofta is also a delicious protein to layer on top of a green salad and Mediterranean-inspired grain bowls.
To make it a meal, serve the kofta flatbread or salad with tabbouleh, falafel, vegetable kebabs, and chickpea salad on the side.
Absolutely! Lay the kofta on a baking sheet and bake for 15 to 20 minutes at 350ºF, flipping once halfway through.
Sure. Instead of squeezing the logs around the skewers, shape the meat mixture into small patties or cylinders instead. Cook as normal until they’re crisp and charred.
Leftover vegan kofta will last for up to 4 days when stored in an airtight container in the fridge. You can also freeze them for longer.
Want more meaty vegan recipes?
Vegan Kofta
Ingredients
Kofta
- 6-7 wooden skewers
- 16 ounces vegan ground beef I used Impossible brand
- 1 cup finely minced yellow onion
- 2 cloves garlic, minced
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup fresh dill, chopped
- 1 tablespoon fresh mint leaves, finely chopped
Easy Tzatziki sauce
- 1 cup plain vegan yogurt
- 1/2 cup peeled and grated cucumber
- 1 clove garlic, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, chopped
- salt + pepper, to taste
For serving
- flatbread
- lettuce, tomato and onion slices
- chopped parsley
Instructions
- Soak the wooden skewers in water for 30 minutes if you plan on cooking these on an outdoor grill to prevent them from burning.
- Make the tzatziki sauce – Add all ingredients to a small bowl and stir to combine. Refrigerate until ready to serve.
- Add the vegan ground beef to a large bowl, along with all the other kofta ingredients. Mix very well with a large spoon or your hands.
- Divide the mixture into 6-7 portions. Form each portion into a log shape, then skewer the seasoned vegan beef, squeezing it to mold to the skewer. Continue until you have 6 or 7 skewers.
- Place the kabobs on a pre-heated and lightly oiled grill pan (or an outdoor grill) over medium high heat. Cook for 5 minutes on one side, then carefully turn and cook for another 5 minutes.
- Serve immediately in flatbread with tzatziki sauce, lettuce, tomato and onions and enjoy.
Notes
-
Bake instead – Place on a pan and bake for 15-20 minutes at 350 degrees F, flipping once halfway through.
-
Make it without skewers – Shape into small patties or cylinders instead and cook until done, without the skewers.
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Store leftovers in the refrigerator for 4 days. They can also be frozen.
These are soooo good and so quick to make! Definitely making these a staple meal in our household, thank you!
Who knew taziki was so simple! This recipe was amazing as always thanks Nora!
You are welcome, Amanda! Thanks for sharing your fabulous review!
Hi! We made these last week and they were incredible!! I whipped up the patties again yesterday (minus skewers) but ended up having something come up so didn’t cook them – if they were covered with cling film in the fridge, uncooked, do you think they’ll still be okay to cook and then eat today?
Thanks so much!
I’m thrilled you enjoyed them, Collie! And yes, they should be fine to cook today!
This was soo yummy and easy to put together and presents soo nicely! We served it to friends on a Greek themed dinner night and we finished all of them and our friends asked for the recipe. I can’t wait to make this again. Thanks for another great recipe!
You are welcome, Brooke! How fabulous the recipe was loved by all! Thank you for sharing your fabulous review and feedback!
This recipe is delightful! I made these as part of a Greek spread for a Labor Day family cookout. They were happily gobbled up by all! Nora, you are truly talented at what you do!
That sounds perfect, Krystal! Thank you so much for your wonderful feedback and review!
Was this ever good! Seasoning blend was perfect – thanks for another great recipe.
So glad you loved it! Thanks for your terrific review!
So so good! This spice and herb rich beef is really something special. I will be making this many times more. I served it with your tzatziki, flatbread, falafel, Violife feta, lettuce, tomato, Kalamata olives, and a herbed Mediterranean Orzo salad. It was quite the feast. Thank you for another amazing recipe, Nora!
What a spread! It sounds so delicious! I’m so glad you enjoyed this recipe and thank you for your wonderful review 🙂
Skip the tzatziki??? Bite ur tongue😜, lol! Can’t wait to try these, although I have never bought Impossible/Beyond products. Not even sure they’re available in France, but I’ve never really looked for them…
My mouth is already watering 🤤
LOL! Enjoy Mimi!
Delicious! I used four thawed Beyond Meat burger patties and made 8 koftas, following your recipe except for the cayenne (figuring each person could add as they desired). I didn’t bother with the skewers, but shaped them per your photo and hubby grilled them for no splatter in the kitchen. Your tzatziki sauce would probably have been enough, but since I had Karam’s Garlic Sauce in the fridge, I added about a tablespoon for extra garlicky goodness. We’ll enjoy this tomorrow, too, with more garden fresh tomatoes, cucumbers; maybe with rice again. We’ll likely have this every couple of weeks and take it to potlucks as a way to spread world peace through good eating. Thanks for this great recipe!
You are welcome, Dianne! I’m glad you enjoyed he kofta! Thanks for sharing your awesome review and ideas! Happy cooking!
I cannot wait to try this. (I am sorry I am posting before making, but I am so excited). I just got back from vacation and ate a vegan Kofka wrap every other day. I have looked for recipes and couldn’t find anything. I have always loved your recipes but now you are my absolute favorite!!!!
Thank you, Tracy! I appreciate your confidence in my recipes, and am glad you are enjoying them! You’ll love the kofta! Happy cooking!
Had issues with these binding. I used another type of Vegan “beef” – any ideas?
Well, it probably has something to do with the kind of vegan beef you used, they won’t always work the same. I’ve made them only with Beyond or Impossible, so the recipe will change using other brands.
Ingredients are amazing for this recipe.
Can they also be gently fried up in avocado oil?
Yes, I’m sure that would be fine!