Air Fryer Reference
Kofta
protein · fresh
- Temperature
- 380 °F
- 193 °C
- Total time
- 13 min
- 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
- Flip at
- 6 min
- flip once
- Internal temp
- 160 °F
- 71 °C
Doneness
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.
Oil & seasoning
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.
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..
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.