Roasted Kofta on a Cold Spring Night

Ok, New York City. It’s May. That old saying, “April showers bring May flowers”, has been anything but right. It’s been rainy and cold pretty much every day and the end doesn’t seem in sight. I can’t wait for a week of straight sunshine and warmer days!

Cold weather always makes me crave comfort food. I found some ground beef on sale at my local Whole Foods and waited for the right opportunity to use it. I knew that kofta would be perfect for a warming, Sunday night meal.

Kofta is pretty much a spiced Arabic meatball. In the summer, it’s great to grill on skewers! As a kid, I remember that our family barbecues always had kofta on the menu. My uncles would make patties out of the mix, trying to disguise it as “American” hamburgers, but all of the kids would grunt in disgust. We were stupid, ha!

In the colder months, we would prepare it by baking it in the oven. Everyone’s favorite recipe was accompanied with tomatoes and potatoes, but my father tried to win our hearts over with a version that doused and baked the meat in a tahini (sesame paste) bath. We were not fans, but maybe I’d like it now!

I followed the basic recipe, but for time’s sake, baked the potatoes separately (kind of like healthy chips!). When it was cooking, the aromas coming from the kitchen warmed my heart.

Kofta Kebabs with Roasted Potatoes and Tomatoes

  • 1 lb ground beef (should be 90/10 or higher)
  • 1 cup roughly chopped Italian parsley
  • 1 small onion
  • 2-3 plump Roma tomatoes
  • 1 tbsp salt
  • pepper to taste
  • 1 tbsp all spice
  • 2 russet potatoes
  • olive oil



First, thinly slice your potatoes and place on a greased baking sheet. Hit them with a spray of cooking oil, salt and pepper. Preheat your oven to 400 degrees.

Now it’s time to prepare your mix. Roughly chop Italian parsley and a small onion. Then place in a food processor/ blender with a little bit of olive oil and puree to as smooth of a consistency as you can.



Transfer the mix into a bowl. Add salt, pepper and allspice to the mix.

Now it’s time to get down and dirty. Add in the ground beef and mix all together. You really want to use the lowest fat percentage you can find. Mine was 90/10.

Form balls, about 2 tbsp worth of meat, and roll into a log. Place them in a baking dish and form rows.

Oh, so pretty!

Thinly slice Roma tomatoes and place on top of the kofta. This helps to keep the meat nice and moist without any additional fat!

Put the kofta and potatoes in the oven. Check on the potatoes and flip them after about 20 minutes. Allow them to both cook another 20 minutes, then take the potatoes out. The kofta will need 10 more minutes, totaling 45-50 minutes of cook time. Let cool and serve together!

Ketchup is a necessity for me for this meal! You can even wrap the kofta in pita and eat it that way. Yum!

As always, thanks for reading! Comment below and let me know you’re out there :). Until next time!


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