Greek Yogurt Sauce:

1 cup plain Greek yogurt

1 tablespoon extra virgin olive oil

1 garlic clove, minced

1 tablespoon freshly squeezed lemon juice

½ teaspoon cumin

½ teaspoon kosher salt

½ teaspoon ground black pepper

¼ teaspoon cayenne pepper (optional)

Beef Kofta:

1 ½ pounds ground beef (80% lean/20% fat)

1 tablespoon za’atar seasoning

1 teaspoon kosher salt

1 teaspoon ground black pepper

1 shallot, finely minced (about ⅓ cup)

2 tablespoons fresh Italian parsley or cilantro, chopped

2 garlic cloves, minced

1 egg, beaten

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Prepare the Greek yogurt sauce: Mix all sauce ingredients in a bowl until combined. Refrigerate until ready to serve.
In a large bowl, mix ground beef with za’atar, salt, pepper, shallot, parsley or cilantro, garlic, and egg until just combined.
Form the mixture into small oblong patties. Lightly oil your hands to prevent sticking if needed.
Heat an oiled skillet over medium-high heat. Cook the kofta for 12–14 minutes, turning every couple of minutes until browned on all sides and cooked through (internal temperature should reach 160°F).
Serve hot with the Greek yogurt sauce.

Grill version: Shape into skewered koftas and grill over medium-high heat for 8–10 minutes.
Oven-baked option: Bake at 350°F for 25 minutes, flipping halfway.
Substitute lamb or chicken for the beef for different flavor profiles.
Make it dairy-free by using plant-based yogurt for the sauce.
Add chili flakes or cayenne for extra heat.