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Air Fryer Beef Kofta Kebabs - Juicy, Spiced, And Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb (450 g) ground beef, 85–90% lean
  • 1 small onion, very finely grated or minced
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, finely chopped
  • 2 tbsp fresh mint, finely chopped (optional but recommended)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked or sweet paprika
  • 1/2 tsp ground cinnamon or allspice
  • 1/2 tsp black pepper
  • 1–1.25 tsp kosher salt (adjust to taste)
  • 1–2 tbsp plain breadcrumbs or almond flour (optional, for binding)
  • 1 tbsp olive oil (for brushing)
  • Lemon wedges, for serving
  • Fresh herbs, for garnish (parsley or mint)
  • Wooden or metal skewers (optional; soak wooden skewers for 20 minutes)
  • Serving options: pita bread, tzatziki or garlicky yogurt sauce, chopped cucumbers, tomatoes, red onion

Method
 

  1. Prep the onion: Finely grate the onion using the small holes of a box grater. Squeeze out excess moisture with your hands or a paper towel. This keeps the mixture juicy but not wet.
  2. Mix the kofta: In a large bowl, add ground beef, grated onion, garlic, parsley, mint, cumin, coriander, paprika, cinnamon or allspice, black pepper, and salt. If the mixture feels loose, add breadcrumbs or almond flour. Mix gently with your hands until just combined.
  3. Chill briefly: Cover and refrigerate for 15–20 minutes. This helps the flavors meld and the meat firm up, making it easier to shape.
  4. Shape the kebabs: Divide the mixture into 8 equal portions. With damp hands, shape each portion into a 4–5 inch log around a skewer, pressing firmly. No skewers? Shape into compact ovals or small logs.
  5. Preheat the air fryer: Set to 375°F (190°C) for 3–5 minutes. Lightly brush the basket or tray with olive oil to prevent sticking.
  6. Cook the first side: Arrange kebabs in a single layer with space between them. Air fry for 6–7 minutes.
  7. Flip and finish: Turn the kebabs and cook another 5–7 minutes, until browned and cooked through. Target internal temperature: 160°F (71°C).
  8. Rest and serve: Let the kebabs rest for 3–4 minutes. Squeeze with lemon and garnish with herbs. Serve with warm pita, salad, and a yogurt sauce.