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Air Fryer Lamb Kofta with Yogurt Sauce - Juicy, Flavor-Packed, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Lamb Kofta:
  • 1 lb (450 g) ground lamb, ideally 80–85% lean
  • 1/2 small onion, finely grated (about 1/3 cup), excess moisture squeezed out
  • 2 cloves garlic, finely minced or grated
  • 1/4 cup fresh parsley, finely chopped
  • 2 tbsp fresh mint, finely chopped (optional but recommended)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon or allspice
  • 1/2 tsp smoked paprika (or sweet paprika)
  • 1/4–1/2 tsp red pepper flakes (adjust to taste)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1–2 tbsp breadcrumbs or almond flour (optional, for binding)
  • 1 tbsp olive oil (for brushing)
  • For the Yogurt Sauce:
  • 3/4 cup plain whole-milk Greek yogurt
  • 1 clove garlic, minced
  • 1–2 tbsp lemon juice, to taste
  • 1 tbsp olive oil
  • 2 tbsp fresh dill or mint, finely chopped
  • Salt and black pepper, to taste
  • For Serving:
  • Warm pita or flatbread
  • Sliced tomatoes, cucumbers, red onion
  • Fresh herbs and lemon wedges

Method
 

  1. Prep the air fryer. Preheat your air fryer to 375°F (190°C) for 3–5 minutes. Lightly oil the basket or use a perforated parchment liner to prevent sticking.
  2. Mix the kofta mixture. In a bowl, combine the lamb, grated onion (squeezed dry), garlic, parsley, mint, cumin, coriander, cinnamon, paprika, red pepper flakes, salt, pepper, and breadcrumbs if using. Mix gently with your hands until just combined. Don’t overwork or the koftas can become dense.
  3. Shape the koftas. Divide the mixture into 8–10 portions. Shape each into an oval or cigar about 3–4 inches long. If you have metal skewers that fit your air fryer, you can mold the meat around them, but it’s optional.
  4. Brush with oil. Lightly brush the koftas with olive oil to encourage browning and prevent sticking.
  5. Air fry. Arrange koftas in a single layer without crowding. Cook for 9–12 minutes, turning halfway, until browned and cooked to your preferred doneness. For a juicier result, pull them at an internal temperature of 145–150°F (63–66°C) and rest; cook longer if you prefer well-done.
  6. Make the yogurt sauce. While the koftas cook, stir together yogurt, garlic, lemon juice, olive oil, herbs, salt, and pepper. Adjust acidity and seasoning to taste. If you prefer a thinner sauce, add a splash of water.
  7. Rest and serve. Let the koftas rest for 3–5 minutes to retain juices. Serve with yogurt sauce, warm pita, and a simple salad of tomatoes, cucumbers, and onions. Finish with fresh herbs and a squeeze of lemon.