Prep the brinjal and steak: Cut steak and brinjal into even 1.25-inch pieces. Keep them similar in size so they cook at the same pace. Pat the steak dry with paper towels to help it sear nicely.

Make the marinade: In a large bowl, combine 4 tablespoons olive oil, zest and juice of 1 lemon, minced garlic, smoked paprika, cumin, coriander, oregano, red pepper flakes (if using), 1.5 teaspoons salt, and 1 teaspoon black pepper. Whisk until emulsified.

Season separately, marinate together: Toss the brinjal with a pinch of salt and 1 tablespoon of the marinade. In a separate bowl, toss the steak with the remaining marinade. Let both sit for 20–30 minutes at room temperature. This short rest helps flavor and tenderness.

Preheat the air fryer: Set to 400°F (200°C) for at least 5 minutes. A fully hot basket helps with browning and prevents sticking.

Thread the skewers: Alternate steak, brinjal, and red onion wedges. Don’t overcrowd the pieces; leave a sliver of space between them for airflow. If your air fryer is small, make shorter skewers to fit comfortably.

Lightly oil the basket: Brush or spray the air fryer basket with olive oil. This helps crisp the edges and reduces sticking.

Air fry the kebabs: Arrange skewers in a single layer. Cook at 400°F (200°C) for 6 minutes. Flip, then cook another 4–6 minutes, depending on your steak cut and preferred doneness. You’re aiming for medium to medium-rare for juiciness and brinjal that’s soft with a little char.

Check doneness: For steak, look for about 130–135°F (54–57°C) internal temperature for medium-rare. Brinjal should be velvety, not spongy. If needed, remove any pieces that are done and cook the rest for 1–2 more minutes.

Rest and garnish: Let kebabs rest for 5 minutes. Sprinkle with chopped parsley or mint. Add a squeeze of fresh lemon for brightness.

Serve: Pair with warm flatbreads, rice, or a simple salad. A drizzle of yogurt-garlic sauce or tahini lemon sauce is a great finish.