Air Fryer Kofta Kabobs

Ingredients

• ½ lb (250 g)minced beef
• ½ lb (250 g; see notes)minced lamb
• ½onion, grated or pulsed in a food processor
• 2 clovesgarlic, minced
• small handfulfresh parsley, finely chopped
• 1 tspsalt
• 1½ tspseven-spice or allspice powder
• ½ tspground cinnamon
• ¼ tspground cumin
• ¼ tspblack pepper
• pinchred chilli flakes

Instructions

1. 1

   Preheat the air fryer

   Preheat the air fryer to 200°C (390°F).

2. 2

   Mix the ingredients

   Put all the ingredients in a large bowl and mix until combined, using gloved hands or a spoon.

3. 3

   Shape the kofta

   Shape the mixture into oblong kebabs or meatballs. Lightly spray the air-fryer basket with olive oil spray.

4. 4

   Cook the first batch

   Place about half the kofta in the basket. Air-fry for 10 minutes, or until crisp and golden; check one by cutting into it, as cooking time depends on the size of the pieces.

5. 5

   Cook the second batch

   Repeat with the remaining kofta.

What are kofta kabobs?

Kofta is a family of seasoned minced-meat dishes found across Middle Eastern and neighbouring cuisines. The meat is shaped into patties, balls or kebab-like forms and cooked until browned.

This version combines beef and lamb with parsley, onion, garlic and spices, then uses an air fryer for a quick cook and a browned outside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 259 calories, 0g protein, 0g carbs, 0g fat.

The meat provides most of the protein and fat, while the small amount of onion and spices contributes little carbohydrate. Serve a portion with plenty of vegetables and a moderate amount of rice or flatbread for a more balanced plate.

Choosing and mixing the meat

Beef and lamb: the blend gives the kofta a mix of savoury flavours. Keep the meat cold until you are ready to mix and shape it.

Gentle mixing: combine the ingredients just until evenly distributed. Overworking the mixture can make the finished kofta dense.

Getting the onion and herbs ready

Grated onion: finely grating or pulsing it helps it blend into the meat mixture, rather than leaving large pieces that can loosen the shape.

Parsley and garlic: chop the parsley finely and mince the garlic so their flavour is spread throughout each portion.

Shaping for even cooking

Even portions: shape the kofta to a similar size so they cook at roughly the same rate. Oblong kebabs and meatballs both work with this method.

Firm shapes: gently press the mixture together so each piece holds its form, without packing it too tightly.

Air-frying in batches

Hot basket: preheating to 200°C helps the surface start browning as soon as the kofta goes in.

Room to brown: cook about half the mixture at a time, as directed, rather than crowding the basket. The recipe gives 10 minutes for the first batch; check a piece by cutting into it, since size affects doneness.

Serving the kofta

Fresh sides: serve the kofta with salad, flatbreads or rice, and add vegetables to round out the meal.

Sauces: a yoghurt-based sauce or a simple squeeze of lemon can complement the spiced meat without changing the cooking method.

Recipe notes & tips

• Grate the onion finely so it mixes evenly into the meat.
• Chop the parsley finely to distribute it through the kofta.
• Shape the pieces to a similar size for more even cooking.
• Preheat the air fryer before adding the first batch.
• Cut into a kofta to check that it is cooked through, especially if the pieces are large.

Variations

• Use all beef: replace the lamb with an equal amount of minced beef.
• Use all lamb: replace the beef with an equal amount of minced lamb.
• Change the spice blend: use allspice in place of seven-spice powder, as suggested in the ingredients.
• Adjust the heat: add more red chilli flakes for a hotter mixture.
• Make smaller meatballs: shape the mixture into smaller, even pieces and check them early, as size affects cooking time.

Common mistakes to avoid

• Leaving large onion pieces: grate or finely pulse the onion so the mixture holds together more evenly.
• Overmixing the meat: stop once the ingredients are combined to help keep the kofta tender.
• Making uneven portions: shape the pieces to a similar size so they cook at a similar rate.
• Crowding the basket: cook in batches, as the method directs, to leave space around the kofta.
• Skipping the doneness check: cut into a piece and check the centre before serving.

How to store

Refrigerate cooked kofta in a covered container and use within 3 days. Reheat until piping hot throughout, using the air fryer or an oven.

Frequently asked questions