Wagyu Beef Kofta Kebabs with Tzatziki Sauce

Name: Wagyu Beef Kofta Kebabs with Tzatziki Sauce
Total time: 600 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef; 1 Small Onion (finely minced or grated); 3 Garlic Cloves (minced); 1 TSP Kosher Salt; 1/2 TSP Black Pepper; 1 1/2 TSP Ground Cumin; 1 1/2 TSP Oregano; 1 1/2 TSP Sumac; 1/4 TSP Cayenne Pepper; 1/2 TSP Cinnamon; 1 CUP Greek Yogurt (plain); 1 CUP Cucumber (grated on the large holes of a box grater); 3 Garlic Cloves (minced); 1 Lemon (zested and juiced); 1/2 TSP Black Pepper; 1 TSP Kosher Salt; 2 TBSP Fresh Dill (minced); 2 Roma Tomatoes (cut into bite-size pieces); 1 Small Red Onion (finely julienned); 1/2 Cucumber (cut into bite-size pieces); 1 BUNCH Flat Leaf Parsley (stems removed); 1 CUP Crumbled Feta Cheese; 6 PIECE Pita Bread

Double8CattleCompany @double8cattlecompany

Wagyu Beef Kofta Kebabs with Tzatziki Sauce

Double8CattleCompany @double8cattlecompany

Saved

Ingredients

10 minutes

6 servings

Beef Koftas
2 LBDouble 8 Cattle Company Fullblood Wagyu Ground Beef
1Small Onion (finely minced or grated)
3Garlic Cloves (minced)
1 TSPKosher Salt
1/2 TSPBlack Pepper
1 1/2 TSPGround Cumin
1 1/2 TSPOregano
1 1/2 TSPSumac
1/4 TSPCayenne Pepper
1/2 TSPCinnamon
Tzatziki Sauce
1 CUPGreek Yogurt (plain)
1 CUPCucumber (grated on the large holes of a box grater)
3Garlic Cloves (minced)
1Lemon (zested and juiced)
1/2 TSPBlack Pepper
1 TSPKosher Salt
2 TBSPFresh Dill (minced)
Assembly
2Roma Tomatoes (cut into bite-size pieces)
1Small Red Onion (finely julienned)
1/2Cucumber (cut into bite-size pieces)
1 BUNCHFlat Leaf Parsley (stems removed)
1 CUPCrumbled Feta Cheese
6 PIECEPita Bread

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Steps

10 minutes

1

PREPARING THE TZATZIKI SAUCE
Place the Greek yogurt, grated cucumber, minced garlic, 1 teaspoon of lemon zest, juice from one lemon, black pepper, kosher salt, and minced dill in a bowl.Mix until well combined.Cover the bowl, and refrigerate for up to 24 hours
2

PREPARING THE FULLBLOOD WAGYU BEEF KOFTAS
Place the Fullblood Wagyu ground beef, minced onion, minced garlic, kosher salt, black pepper, ground cumin, oregano, sumac, cayenne pepper, and cinnamon in a medium size bowl.Mix until well combined.Cover the bowl, and place the beef mixture in the refrigerator for 2-6 hours. Once the Fullblood Wagyu beef kofta has sat for 2-6 hours, pull the bowl from the refrigerator.
3

Line a baking sheet with parchment paper.Holding a skewer in one hand, mold about 1/2 a cup of the beef kofta mixture around the skewer. Tightly pack it on. It will be about 4 inches long by 1 inch wide on the skewer. Place the kebab on the lined baking sheet.Repeat this process until all of the beef koftas are on skewers. Place the baking sheet of beef koftas in the freezer for 30 minutes, allowing them to firm up.
4

PREPARING THE VEGETABLES AND PITA BREAD
Preheat your oven to 350°F.Cut up your roma tomatoes and half of a cucumber into bite-size pieces.Julienne your small red onion.Remove the stems from your flat leaf parsley.Place the tomatoes, cucumber, onion, and flat leaf parsley on a large platter. Reserve.Place your pita bread on a baking sheet, and warm it up in the oven (usually takes about 10 minutes)
5

FINAL STEPS
Heat a BBQ or gas grill on medium-high heat for 10 minutes. Grill the Fullblood Wagyu beef koftas for 4 minutes on each side. Remove them from the grill, and place them on a baking sheet to rest. Then, place the beef koftas on the platter with the tomatoes, cucumber, onion, and parsley. Serve them with warm pita bread and tzatziki sauce.Enjoy!