Potato and kofta skewers are a Middle Eastern baked dish layering spiced ground beef patties with potato slices, roasted in tomato sauce with pomegranate molasses, then served over yogurt and rice for a complete, aromatic meal.
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Slice the potatoes into thin rounds, keeping the potato shape intact.
In a large bowl, combine the ground beef, chopped parsley, black pepper, cumin, paprika, onion powder, garlic powder, and salt. Mix well with your hands until fully combined.
Form the meat mixture into small, flat patties, about the same diameter as your potato slices.
Assemble the skewers by alternating slices of potato and kofta patties on a wooden skewer.
Line a large baking dish with parchment paper. Create a bed of cherry tomatoes and sliced onions on the bottom.
Place the assembled skewers on top of the tomatoes and onions.
Prepare the sauce. In a separate bowl, combine the tomato puree, olive oil, pomegranate molasses, and dried mint. Stir until well mixed.
Pour the sauce evenly over the skewers in the baking dish.
Cover the baking dish tightly with aluminum foil.
Bake in a preheated oven at 400°F (200°C) for 45-50 minutes, or until the potatoes are tender and the kofta is cooked through.
While the skewers are baking, prepare the rice. Add rice to a pot, cover with water, season with salt, and cook according to package directions.
To serve, spread a layer of Greek yogurt on a plate. Top with some of the baked tomatoes and onions from the pan.
Place a kofta and potato skewer on the yogurt, drizzle with extra sauce from the pan, and serve with a side of cooked rice.
Store skewers with sauce in an airtight container in the fridge for up to 3 days; reheat covered at 325°F for 15-20 minutes. Yogurt and rice should be stored and prepared fresh or separately.
wooden skewers (soak in water for 30 minutes before assembly) · large baking dish · parchment paper · aluminum foil
Yes, you can assemble the skewers and refrigerate them for up to 8 hours before baking. Add a few extra minutes to baking time if cooking from cold.
Replace it with 2 tbsp lemon juice mixed with 1 tbsp honey for a similar sweet-tart depth.
The skewers are done when the potatoes are fork-tender and the meat is no longer pink inside, typically at 45-50 minutes at 400°F.
Yes, grill over medium heat for 12-15 minutes, turning occasionally. Prepare the sauce and cherry tomatoes/onions separately, then combine after cooking.
Keep skewers and sauce in an airtight container in the fridge for up to 3 days. Reheat gently in a 325°F oven for 15-20 minutes, covered.
