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Air Fryer Sultana Meatball Kebabs – Sweet, Savory, and Ready Fast

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 500 g (about 1 lb) minced beef or lamb (or turkey for a lighter option)
  • 1 small onion, finely grated (squeeze out excess liquid)
  • 2 cloves garlic, minced
  • 1/3 cup sultanas (golden raisins), roughly chopped
  • 2 tbsp fresh parsley, finely chopped (plus extra for garnish)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 1/2 tsp cinnamon
  • 1/4–1/2 tsp chili flakes (optional, to taste)
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper
  • 1 large egg
  • 1/3 cup breadcrumbs (panko or regular) or 2 tbsp fine semolina
  • 1 red bell pepper, cut into 2.5 cm (1-inch) pieces
  • 1 small red onion, cut into wedges
  • 1–2 tbsp olive oil
  • Lemon wedges, to serve
  • Optional dips: yogurt-tahini sauce, garlic yogurt, or tzatziki
  • Skewers (metal or soaked wooden)

Method
 

  1. Prep the air fryer: Preheat to 200°C/390°F for 3–5 minutes. This helps the meatballs sear and hold their shape.
  2. Soak wooden skewers: If using wooden skewers, soak them in water for at least 15 minutes to prevent burning.
  3. Make the meat mixture: In a large bowl, combine minced meat, grated onion, garlic, sultanas, parsley, cumin, coriander, smoked paprika, cinnamon, chili flakes (if using), salt, pepper, egg, and breadcrumbs. Mix gently with your hands just until combined. Don’t overwork it.
  4. Shape the meatballs: Lightly oil your hands. Roll the mixture into walnut-sized balls, about 3–3.5 cm (1.25–1.4 inches) diameter. You should get about 16–18 meatballs.
  5. Season the veggies: Toss bell pepper and red onion with olive oil and a pinch of salt and pepper.
  6. Thread the kebabs: Alternate meatballs with pieces of pepper and onion on the skewers. Press the meatballs gently so they grip the skewer well.
  7. Oil the basket: Lightly brush or spray the air fryer basket with oil to prevent sticking.
  8. Cook in batches: Arrange skewers in a single layer with a little space between them. Air fry for 10–12 minutes, turning once halfway, until the meatballs are browned and cooked through. Aim for an internal temperature of 74°C/165°F for poultry or 71°C/160°F for beef/lamb.
  9. Rest and garnish: Let the kebabs rest 2–3 minutes. Sprinkle with extra parsley and a squeeze of lemon.
  10. Serve: Pair with warm flatbreads, a crisp salad, and a cooling yogurt sauce. Add extra lemon wedges for brightness.