Air fryer recipe · Starters
Middle Eastern Lamb Kofta
Juicy cumin-and-cinnamon lamb logs fragrant with parsley and sweet onion.
- 17 minTotal time
- 195°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 250kcal
- 14.2 gprotein
- 2.8 gcarbs
- 19.7 gfat
- 0.6 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Ground lamb500 g
- Grated onion1
- Ground cumin1.5 tsp
- Ground cinnamon1/2 tsp
- Flat-leaf parsley1/3 cup
- Sumac1 tsp
Method
Drain the onion
Squeeze the grated onion in a cloth to wring out its liquid before you mix it in. Too much onion water makes the koftas steam and split open instead of holding firm on the skewer.
Combine the mix
Knead the lamb with the drained onion, cumin, cinnamon, parsley, sumac and salt until it is even and sticky. A few minutes of kneading builds the bind that keeps the koftas whole in the heat.
Rest the mix
Chill the mixture for 20 minutes so the flavours marry and the fat firms up. A cold, firm mix is much easier to shape and holds together better while it cooks.
Shape logs
Roll the mixture into thick finger-shaped logs or press it around skewers. Keep every one the same thickness so they all cook through evenly at the same time.
Air-fry the koftas
Arrange them spaced apart and cook at 195C for 15 min, rolling them once. They are done when browned all over and firm to the touch, cooked through with no pink in the centre.
