How long to cook kofta in an air fryer

At-a-glance cooking parameters

Temperature

380 °F

193 °C

Total time

13 min

per single layer

Turn at

6 min

turn once

Internal temp

160 °F

71 °C

Kofta air-fries in about 13 minutes at 380 °F (193 °C), turned once or twice, until browned and charred at the edges with a 160 °F (71 °C) centre. Kofta (kefta) are Middle-Eastern and South-Asian spiced ground-meat kebabs — usually lamb or beef kneaded with grated onion, garlic, parsley, and warm spices like cumin, coriander, and cinnamon, then shaped into finger-length logs on skewers and grilled. The air fryer chars the outside and cooks them through with almost no added oil, since the meat renders its own fat. The trick is kneading the mix until it's tacky so the logs hold together and don't crumble off the skewer. Unlike round, Italian-leaning Meatballs (often bound with breadcrumbs and egg and simmered in sauce), kofta are elongated, skewer-shaped, and built on a distinctly different spice profile; and unlike a loaf-shaped Meatloaf, they're small, fast-cooking, and meant to char. Grate the onion and squeeze it dry, knead well, leave room between each kebab, and serve in warm flatbread with garlic-yogurt sauce. 4 ways to serve them: in pita with tzatziki, over rice with salad, with hummus and flatbread, or crumbled into a grain bowl.

Per serving

Approximate values for a single portion of kofta (USDA baseline, cooked, includes light air-fryer oil spray).

Calories

230 kcal

Protein

19 g

Fat

16 g

Carbs

3 g

Kofta in popular air fryer brands

Adjusted for how each brand actually heats. Tap a brand name to see every food we calibrate for it.

How to tell it’s done

Done when the outside is browned and a little charred at the edges and the centre reads 160 °F (71 °C). Squeeze and knead the spiced meat until it's tacky and holds together so the logs don't crack or fall off the skewer. Turn them a couple of times for even browning, and don't crowd the basket — give each kebab room so it sears rather than steams in its own juices.

Internal temperature: 160 °F / 71 °C. Always verify with an instant-read thermometer.

Step-by-step method

1. 1

   Prep

   Bring ingredients close to room temperature. A light spray helps the surface brown and char, but ground lamb or fattier beef releases enough of its own fat that you don't need much. Spray the basket so the koftas don't stick, and re-spray lean (90/10) mixes that look dry after the turn.

2. 2

   Season

   Season with Classic: ground lamb or beef kneaded with grated onion, garlic, parsley, cumin, coriander, paprika, and a pinch of cinnamon or allspice., Add fresh mint and a little chilli for a brighter, spicier kofta., Serve with tzatziki or a garlic-yogurt sauce, warm flatbread, and a tomato-cucumber salad., Tuck into pita or lavash with pickled onions, or serve over rice or a chopped salad..

3. 3

   Load

   Arrange shape the mix into 4–6 finger-length logs (on soaked skewers or freeform) and lay them in a single layer with space between; about 1 lb of meat makes 6 koftas, serving 3–4 in wraps or over rice for best convection airflow.

4. 4

   Cook

   Set the air fryer to 380 °F (193 °C) and cook for 13 minutes total, flipping once at 6 minutes.

5. 5

   Check & rest

   Verify the internal temperature reaches 160 °F / 71 °C and rest 2–3 minutes before serving.

6. 6

   Store

   Refrigerate cooked kofta airtight up to 3 days; reheat at 330 °F (166 °C) for 3–4 minutes. The raw spiced mix can be shaped and frozen up to 2 months — air-fry from frozen with a few extra minutes, or thaw first for skewering. Leftovers crumble nicely into rice bowls and wraps.

Watch out for

• !Knead the meat with the grated onion and spices until tacky so the logs bind — under-mixed kofta cracks and crumbles in the basket.
• !Grate or finely mince the onion and squeeze out excess liquid, or the wet mix won't hold its shape.
• !Soak wooden skewers first (or skip them and shape freeform) so they don't scorch; metal skewers must fit your basket.
• !Cook to 160 °F (71 °C) — these are ground meat, so don't serve them pink in the centre.
• !Leave space between koftas; crowding steams them grey instead of browning the surface.

FAQ about kofta in an air fryer

What temperature should I cook kofta at in an air fryer?

Cook kofta at 380 °F (193 °C). The convection air at this temperature cooks the centre evenly while still browning the surface.

How long does kofta take in an air fryer?

Kofta takes 13 minutes total at 380 °F (193 °C). Flip the food once at 6 minutes so both sides cook evenly.

Do you need to flip kofta in an air fryer?

Yes — flip kofta once at 6 minutes. The side touching the basket grate develops a darker, more crusted surface; flipping evens out the cook so both sides match.

Do you need to preheat the air fryer for kofta?

Preheating is optional for kofta — most modern air fryers reach temperature in under 2 minutes and the food's total cook time already accounts for the ramp-up. If you do preheat, reduce the total time by 1–2 minutes and check earlier than usual.

What internal temperature is kofta safe to eat?

Kofta should reach an internal temperature of 160 °F (71 °C) measured at the thickest point with an instant-read thermometer. Visual checks alone are not a reliable substitute for protein — always confirm with a probe.