Air Fryer Kofta Kebabs

Ingredients

• 500 g minced lamb or beef
• 1 onion, grated and squeezed dry
• ¼ cup chopped parsley (optional)
• 2 garlic cloves, grated (optional)
• 1 tsp cumin (optional)
• 1 tsp paprika (optional)
• ¼ tsp cinnamon (optional)
• Arabic bread, to serve (optional)
• Tahini sauce, to serve (optional)
• Salt, pepper

Steps

1. Grate the onion, then squeeze it hard in your hand or a clean cloth to remove as much liquid as possible — this matters, since extra moisture is what makes kofta fall apart.
2. In a bowl, combine the mince, squeezed onion, parsley, garlic, cumin, paprika, cinnamon, salt and pepper.
3. Knead the mixture with your hands for about 2 minutes, working it like dough until it feels slightly sticky and holds together.
4. Wet your hands lightly and shape the mixture into 8 long kebabs or ovals, pressing firmly so each one is compact and won't crack apart.
5. Preheat the air fryer to 200°C.
6. Arrange the kofta in a single layer in the basket, leaving a little space between each one.
7. Air fry for 6 minutes, until the undersides are starting to turn golden-brown.
8. Turn each kofta over and air fry for the remaining 6 minutes (12 minutes total), until deep golden-brown all over and no longer pink when pressed open at the centre.
9. Warm the Arabic bread while the kofta rest for a minute or two.
10. Serve with the warm bread, a drizzle of tahini sauce added just before eating, and salad on the side.

Tip: Squeeze the grated onion hard. Extra juice makes kofta fall apart.

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Nutrition (per serving)

Estimated from standard ingredient data — actual values vary by brand and exact quantities used.

Serving & Storage