Skillet Kofta-Style Beef Patties

Seasoned ground beef patties cook without skewers and can be tucked into warm pita with cucumber and yogurt sauce.

Ingredients

Patties

• 2 lbs lean ground beef
• 2 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 2 tsp salt
• Black pepper, to taste
• 1/2 cup chopped fresh parsley, or 2 tbsp dried parsley
• 2 tbsp olive oil, for the pan

To serve

• Greek-style pita bread
• Prepared tzatziki
• 1 cucumber, chopped
• Pickled red onions or fresh red onion
• Crumbled feta
• Additional fresh parsley

Instructions

1. Season and shape. Distribute the spices and parsley through the beef without working it into a paste. Divide into 8 patties of even thickness, or form the recorded alternative of 16 small meatballs.
2. Cook with space around each piece. Heat some of the measured oil in a heavy skillet over medium-high heat. Add an uncrowded batch. Patties generally need 4-5 minutes on each side, but thickness matters more than the clock. Turn meatballs as needed to brown their surfaces.
3. Check the center. Cook ground beef or lamb to 160°F; a turkey substitution needs 165°F. Rest the cooked pieces for 2-3 minutes on a clean plate while finishing the remaining batches with the rest of the oil.
4. Build the pitas. Warm bread in a damp towel in the microwave for about 30 seconds. Add tzatziki, patties, cucumber, onions, feta and fresh parsley.

Notes

• Ground lamb, ground turkey or equal amounts of beef and lamb are the recorded alternatives. Turkey has a higher minimum cooking temperature.
• Premix cumin, coriander, paprika and garlic powder for convenience. Store dry in a tightly closed container, using about 6 months as a flavor-quality window rather than a safety guarantee.
• Dairy is in the serving sauces and cheese; ordinary pita contains wheat. Check purchased sauces and bread labels.
• Keep raw or uncooked meat, its juices and utensils away from ready-to-eat ingredients. Wash hands and clean contact surfaces. Safe cooking temperatures.

Storage

Refrigerate leftovers in shallow covered containers at 40°F or below within 2 hours of cooking or preparation, or within 1 hour when the surroundings exceed 90°F. Use within 3-4 days. Reheat to 165°F throughout, adding a little water or the recipe liquid if needed; use a thermometer rather than time alone. Freeze cooked patties separately from bread, vegetables and sauce; thaw in the refrigerator.

USDA cooling, storage and reheating guidance.

Attribution

Saved attribution: Instagram, creator unidentified; independently written adaptation.

These directions are independently written for a personal recipe collection. They are not the credited creator's text or endorsement, and no claim of physical recipe testing or additional reuse license is made.