Recipe

Beef Kefta with Ají Cachucha and Garlic Yogurt Sauce

Name: Beef Kefta with Ají Cachucha and Garlic Yogurt Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 70 min
Ingredients: 600 g raw ground beef, 15–20% fat; 1 small onion, about 80 g, grated and well drained; 3–4 ají cachucha peppers, about 50 g, seeded and very finely chopped; 2 garlic cloves, grated; 15 g fresh parsley, chopped; 2 teaspoons ground cumin, about 4 g; 1 teaspoon sweet paprika, about 2 g; 5 g salt; ¼ teaspoon black pepper; 15 ml oil for the griddle or pan; 200 g thick plain yogurt, unsweetened; 1 small garlic clove, grated; 15 ml lemon juice; 10 ml olive oil; 1 pinch of salt

Ground beef keftas with cumin, herbs and ají cachucha, pan-browned and served with a cold garlic yogurt sauce. Maghreb and Cuba fusion.

CiberCubaNovember 7, 2026

AI-generated image.CiberCuba

Preparation20 min
Cooking30 min
Total time1 h 10 min
Servings4 servings (8 keftas, 2 per person)
DifficultyEasy

Kefta is a Maghreb preparation: raw ground meat seasoned with spices such as cumin and paprika, with fresh herbs, shaped into elongated pieces and cooked over direct heat or on a griddle. That is the base of this recipe, and it stays as is.

The Cuban touch comes from the ají cachucha, the sweet, aromatic pepper that is a staple of our sofritos. Chopped very finely into the mixture, it adds fragrance without heat. To cool things down, a cold garlic yogurt sauce served on the side.

It is a contemporary fusion adaptation, designed for a family meal at home: it comes together in a little over an hour, including the chilled rest.

Method

Squeeze the grated onion in a strainer or a clean cloth until the liquid is removed. Also pat dry the chopped cachucha if it releases juice. This step helps the pieces hold their shape without needing egg or breadcrumbs.
In a large bowl, combine the raw meat with the drained onion, cachucha, garlic, parsley, cumin, paprika, salt and pepper. Work it with your hands for about 1 minute, until the mixture comes together.
AI-generated image.CiberCuba
Divide the mixture into eight equal portions and shape them into cylinders about 10–12 cm long and 3 cm thick. If you like, shape them around metal skewers; otherwise, leave them as they are. Place them in a covered container and refrigerate for 20 minutes.
AI-generated image.CiberCuba
While they rest, make the sauce: mix the yogurt with the grated garlic, lemon juice, olive oil and the pinch of salt. It should be thick and creamy. Keep it in the refrigerator; it is served cold, on the side, and is not cooked.
AI-generated image.CiberCuba
Heat a griddle or large pan over medium-high heat and grease it with some of the oil. Cook the keftas in two batches of four, 12–15 minutes per batch, turning them to brown all sides. Divide the oil between the batches. Check with a thermometer that the center reaches 71 °C/160 °F; if not, extend the cooking time.
AI-generated image.CiberCuba
Serve two keftas per person with the cold yogurt sauce in a separate bowl. If you like, accompany with salad or ready-made tostones.
AI-generated image.CiberCuba