Air fryer recipe · Starters
Herbed Lamb Kofta Kebabs
Juicy spiced lamb logs packed with fresh herbs and a whisper of warm cinnamon.
- 24 minTotal time
- 200°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 255kcal
- 14.6 gprotein
- 5.2 gcarbs
- 19.9 gfat
- 2.3 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Minced lamb500 g
- Grated onion1 small
- Fresh parsley and mint1/2 cup
- Ground cumin and cinnamon1.5 tsp each
- Garlic cloves, minced3
Method
Drain the onion
Grate the onion, then squeeze the pulp hard to wring out its juice before it goes in. That watery liquid stops the mixture from firming up, so removing it helps the kofta hold a tight shape.
Mix the kofta
Knead the lamb with the onion, herbs, spices, garlic, and salt for a couple of minutes until it feels slightly sticky. This short knead builds just enough bind to hold the logs together without turning them dense.
Shape the logs
Roll the mixture into thick sausage shapes about the length of your palm. Press each one firmly as you go so there are no air gaps, which keeps them from splitting apart while they cook.
Chill to set
Rest the shaped kofta in the fridge for 15 minutes so the fat inside firms up. Cold, set kofta are far less likely to crack or slump in the basket, holding their neat log shape.
Air-fry until juicy
Lay the logs out with space between them and air-fry at 200°C for 12 min, turning once for even colour. They are done when richly browned outside and just cooked through with no pink in the middle.
