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.

grilled vegan kofta on top of a green salad with vegetables and tzatziki.

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.

close up on a vegan kofta kebab with a bite taken out of it.

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!
stirring the ingredients for tzatziki sauce in a glass bowl.

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.

the ingredients for vegan kofta in a large white bowl.

Form 6 to 7 portions of the ground beef mixture into log shapes. Pierce each one with a skewer.

a spiced ground vegan meat mixture in a large white bowl.

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!

uncooked vegan kofta on wooden skewers on a parchment-lined baking sheet.

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.
grilling 3 vegan kofta kebabs on a black grill pan.

Frequently asked questions

How do you serve vegan kofta kebabs?

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.

Can you bake them instead?

Absolutely! Lay the kofta on a baking sheet and bake for 15 to 20 minutes at 350ºF, flipping once halfway through.

Can you make kofta kebabs without the skewers?

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.

How long do they last? Can I freeze them?

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.

grilled vegan kofta on top of a green salad with vegetables and tzatziki.

Want more meaty vegan recipes?

grilled vegan kofta on top of a green salad with vegetables and tzatziki.
5 stars (12 ratings)

Vegan Kofta

These vegan kofta kebabs 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.
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Servings: 7 skewers



  • 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


  • 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.


  1. Bake instead – Place on a pan and bake for 15-20 minutes at 350 degrees F, flipping once halfway through.
  2. Make it without skewers – Shape into small patties or cylinders instead and cook until done, without the skewers.
  3. Store leftovers in the refrigerator for 4 days. They can also be frozen.


Serving: 1of 7 kofta | Calories: 178kcal | Carbohydrates: 8g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 373mg | Potassium: 220mg | Fiber: 2g | Sugar: 2g | Vitamin A: 485IU | Vitamin C: 7mg | Calcium: 118mg | Iron: 3mg
Course: Appetizer, Main Dish
Cuisine: Middle Eastern
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. Greetings, Nora 👋 and thank you for your reply. It was indeed, excellent. I doubled the recipe and everyone loved it so much. Incredible flavor. The Forager yogurt worked beautifully and whatever little but was left reheated well the next day 😉. Thank you for all of your consistent and delicious content, we’re the lucky ones.

    1. Hello Jules. Your kind words are an encouragement to me! Thank you for sharing your wonderful review and feedback! I’m so excited that you loved the recipe! Wishing you happy cooking!

  2. I know this recipe will be delicious, Nora. I am excited to make it. What type of vegan yogurt do you enjoy using? Also what is the best way to reheat these? I may make a double batch to ensure leftovers.

    1. I use a variety of vegan yogurts, but I really like Kite Hill and Forager unsweetened yogurts, and Trader Joe’s cashew yogurt. I like to reheat them in the air fryer or just microwave. I hope you enjoy the recipe!

  3. 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!

  4. 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!

  5. 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!

  6. 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!

    1. What a spread! It sounds so delicious! I’m so glad you enjoyed this recipe and thank you for your wonderful review 🙂

  7. 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 🤤

  8. 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!

    1. You are welcome, Dianne! I’m glad you enjoyed he kofta! Thanks for sharing your awesome review and ideas! Happy cooking!

  9. 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!!!!

    1. Thank you, Tracy! I appreciate your confidence in my recipes, and am glad you are enjoying them! You’ll love the kofta! Happy cooking!

        1. 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.

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