Egyptian Kofta with Parsley and Pomegranate

Name: Egyptian Kofta with Parsley and Pomegranate
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 1½ lb (680 g) ground beef (80/20 blend); 1 cup (30 g) fresh flat-leaf parsley, finely chopped; ½ large (115 g) yellow onion, finely minced; 3 cloves (15 g) garlic, minced; 1½ tsp (3 g) ground cumin; 1 tsp (2 g) ground coriander; ¼ tsp (½ g) cayenne pepper; 1 tsp (6 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; ¼ cup (60 ml) pomegranate molasses; 2 tbsp (30 ml) extra-virgin olive oil; ½ cup (85 g) pomegranate seeds (arils) (optional); 2 tbsp (6 g) fresh mint leaves, torn (optional)

From the MyKitchenBank Kitchen

Aromatic grilled kofta seasoned with fresh parsley, cumin, and coriander, finished with a bright pomegranate molasses glaze. These spiced meat skewers are crispy on the outside and juicy inside, perfect served with tahini sauce, warm pita, and fresh vegetables.

Prep: 25 min
Cook: 10 min
Wait: 30 min
Total: 1 hr 5 min
Makes: 8 kofta skewers (2 per serving)

Save to My Kitchen Jump to recipe

Steps

Before you start

Soak 8 wooden skewers in water for at least 30 minutes to prevent burning
Preheat your grill to medium-high heat (about 400°F / 200°C)
Have all spices and ingredients measured and ready before mixing the meat

1
Soak skewers and mix kofta
- If using wooden skewers, soak them in cold water for at least 30 minutes.
- In a large mixing bowl, combine the ground beef, chopped parsley, minced onion, minced garlic, cumin, coriander, cayenne, salt, and black pepper.
- Using your hands, gently mix until all ingredients are evenly distributed.
- Do not overmix, or the kofta will become tough and dense.
+ Show details− Hide details
Ready when: Mixture is evenly combined with no visible streaks of unincorporated beef
Tip: Overmixing develops gluten in the meat, making kofta tough; mix just until combined
2
Chill the mixture
- Cover the bowl with plastic wrap and refrigerate the meat mixture for at least 30 minutes.
- This allows the spices to fully infuse and makes the mixture easier to mold onto skewers without sticking.
+ Show details− Hide details
Tip: Cold meat clings to skewers much better than warm meat
3
Preheat grill and form koftaOven 400°F / 205°C
- Preheat your grill to medium-high heat (about 400°F / 200°C, or until you can hold your hand over the grate for only 2–3 seconds).
- Divide the chilled meat mixture into 8 equal portions, each about 2 oz (57 g).
- Working with one portion at a time, press and mold the meat firmly around a skewer in a long, oblong shape about 5 inches (12.5 cm) long.
- The meat should adhere tightly to the skewer with no gaps.
+ Show details− Hide details
Ready when: Each kofta is firmly molded, elongated, and holds together without gaps
Tip: Wet your hands lightly with water if the meat sticks; this prevents tearing and maintains shape
4
Oil grill and grill koftaOven 160°F / 70°C
- Lightly oil the grill grate using a clean cloth dipped in oil.
- Carefully place the kofta skewers on the hot grill.
- Cook over medium-high heat for 8–10 minutes, turning every 2–3 minutes to ensure even cooking and light char on all sides.
- The kofta should reach an internal temperature of 160°F (71°C).
+ Show details− Hide details
Ready when: Internal temperature reaches 160°F (71°C); exterior is browned with light char marks
Tip: Rotate every 2–3 minutes rather than constantly turning; this builds an attractive char crust
5
Prepare pomegranate glaze
- While the kofta cooks, pour the pomegranate molasses into a small bowl.
- The glaze is ready to brush onto the kofta in the final moments of cooking.
+ Show details− Hide details
Ready when: Pomegranate molasses is poured into a bowl and ready to use
6
Glaze and finish koftaOven 160°F / 70°C
- In the final 1–2 minutes of cooking, brush each kofta generously with pomegranate molasses on all sides.
- The glaze will caramelize and add a glossy, tart-sweet coating.
- Remove the kofta from the grill once they reach 160°F (71°C) internal temperature.
+ Show details− Hide details
Ready when: Kofta is glazed and glistening; internal temperature is 160°F (71°C)
Tip: Apply glaze only in the final minute or two to prevent burning; pomegranate molasses is acidic and can scorch if exposed to heat too long
7
Rest and garnish
- Transfer the cooked kofta to a serving platter and let them rest for 2–3 minutes.
- Top with pomegranate seeds and torn mint leaves if desired.
- Serve immediately with tahini sauce, warm pita bread, fresh cucumber and tomato slices, and pickled vegetables.
+ Show details− Hide details
Ready when: Kofta have rested and are ready to serve
Tip: Resting allows carryover cooking to finish gently and prevents juices from spilling onto the plate

Good to know

Tips

For a gas or charcoal grill, aim for a temperature of about 400°F (200°C) measured at grill level. If using a grill pan indoors, heat it over medium-high on the stovetop until it just begins to smoke, then adjust to medium-high for cooking.
Pomegranate molasses is a concentrated tart syrup available in Middle Eastern markets or online; it is not the same as pomegranate juice. Its acidity and depth of flavor are essential to the dish's character.
Do not press or flatten the kofta while grilling; let them cook undisturbed on each side so they develop an attractive crust and retain their cylindrical shape.
If the kofta begin to char too quickly before the inside is cooked through, move them to a cooler zone of the grill or reduce the heat slightly and finish cooking indirectly (away from direct flame).

Make ahead

The kofta mixture can be prepared up to 1 day ahead and kept covered in the refrigerator. Form the kofta on skewers no more than 4 hours before grilling; cover and chill until ready to cook.

Storage & reheating

Cooked kofta keep in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F (163°C) oven for 8–10 minutes until warmed through, or on the grill over medium heat for 3–4 minutes per side. Kofta can be frozen, wrapped individually in plastic wrap and foil, for up to 3 months; thaw in the refrigerator before reheating.

Substitutions

ground beef (80/20 blend) → ground lamb. Lamb is traditional in many Middle Eastern kofta recipes and adds a richer, gamey flavor. Use the same weight and cook to the same internal temperature (160°F / 71°C).
pomegranate molasses → pomegranate juice reduced with a pinch of sugar, or fresh lemon juice mixed with a small amount of balsamic vinegar. If pomegranate molasses is unavailable, simmer 1 cup of pomegranate juice with 1 tbsp sugar until syrupy (about 15 minutes). Alternatively, mix 3 tbsp fresh lemon juice with 1 tbsp balsamic for a similar tart-sweet effect.
fresh flat-leaf parsley → fresh cilantro or a mix of parsley and mint. Cilantro brings a different but equally valid brightness; mint adds herbaceous sweetness. Use the same weight as parsley.
cayenne pepper → Aleppo pepper or red pepper flakes. Aleppo pepper is milder and fruitier; use the same amount. Red pepper flakes are sharper; use half the amount and adjust to taste.