Air fryer recipe · Mains
Adana Lamb Kebab
Spiced minced lamb pressed onto skewers and cooked dry.
- 18 minTotal time
- 190°CAir fryer
- 5Serves
- Non-vegetarianDiet
Nutrition per serving
- 240kcal
- 13.8 gprotein
- 3.2 gcarbs
- 19.0 gfat
- 0.7 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- minced lamb400 g
- red chilli powder2 tsp
- garlic3 cloves
- onion1 small
- cumin powder1 tsp
- salt1 tsp
Method
Mix
Grate the onion, then squeeze out its water in your fist. Wet onion makes the mince loose, so this keeps the kebab firm. Mix the lamb with the onion, grated garlic, chilli powder, cumin and salt in a bowl until even.
Knead
Knead the mince hard for two minutes until it turns sticky and starts to hold together as one mass. This pulls out the proteins that bind the meat, so the kebab grips the skewer instead of falling off in the heat.
Shape
Press the mince firmly along flat metal skewers into a long even strip about a finger thick. Wet your hands first so it does not stick. An even layer with no thick lumps means the kebab cooks through at the same time.
Rest
Chill the shaped skewers in the fridge for ten minutes so the meat firms up around the metal. A cold, set kebab holds its shape and will not slump or crack when the hot air first hits it.
Air fry
Air fry at 190°C for 18 min, turning once halfway so both sides brown evenly. The kebab is done when the juices run clear and there is no pink left in the middle, 74°C inside on a thermometer. Rest for two minutes before serving so it stays juicy.
