Air fryer recipe · Starters
Air-Fryer Shikampuri Kebab
Soft minced-meat patties cradling a cool spiced curd centre, a courtly Hyderabadi classic made light.
- 20 minTotal time
- 185°CAir fryer
- 4Serves
- Non-vegetarianDiet
Nutrition per serving
- 220kcal
- 13.7 gprotein
- 6.6 gcarbs
- 15.5 gfat
- 1.6 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Mutton mince250 g
- Roasted chana dal3 tbsp
- Hung curd4 tbsp
- Mint, chopped2 tbsp
- Whole garam masala1 tsp
- Fried onion2 tbsp
Method
Boil the mince base
Simmer the mutton mince with roasted chana dal, whole garam masala and a little water until the meat is fully tender and the water has evaporated. Cool it, then grind to a smooth tight paste that holds its shape.
Make the curd filling
Whisk the hung curd with chopped mint, a pinch of salt and a crush of fried onion until it is creamy but firm enough to scoop. Chill this so it stays distinct inside the warm kebab.
Shape with a pocket
Take a ball of the mince paste, flatten it on your palm and press a hollow into the centre. Spoon in a little chilled curd filling, then draw the edges up and seal into a smooth patty with no cracks.
Brush and rest
Brush each kebab lightly with oil and rest them on a tray in the fridge for ten minutes so they firm up. Firm kebabs are far less likely to split when the heat hits them.
Air-fry gently
Place the kebabs in the basket without touching and air-fry at 185C for 13 minutes, turning once with care. They are ready when the outside is bronzed and set while the inside stays meltingly soft. The meat is done when it is cooked through with no pink in the centre.
