Air Fryer Recipe
Lamb Kebabs
Juicy and flavorful lamb kebabs, perfectly cooked in an air fryer with a blend of aromatic spices.
Ingredients
- 500g lamb mince
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp paprika
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 1 small onion, finely chopped
- Salt and pepper to taste
- Fresh coriander leaves, chopped
- 2 tbsp olive oil
- Squeeze of lemon juice
Method
- In a large bowl, combine the lamb mince with cumin, coriander, paprika, garlic, ginger, onion, salt, pepper, and chopped coriander leaves. Mix thoroughly until all ingredients are well incorporated.
- Add olive oil and lemon juice to the mixture and stir again, ensuring everything is evenly distributed.
- Mold the mixture onto skewers, forming long sausage-like shapes, and ensure they are tightly packed to avoid crumbling.
- Preheat the air fryer to 180°C. This typically takes about 3-5 minutes, depending on your model.
- Place the skewers in the air fryer basket, ensuring they are spaced apart to allow even cooking.
- Cook for 15-20 minutes, turning halfway through until the lamb is cooked through and edges are slightly charred.
- Once cooked, remove from the air fryer and allow to rest for about 5 minutes before serving.
Why this works in an air fryer
Air-fryer convection dries the kebab surface quickly, so lamb fat can render and fry the spice-coated exterior. Thorough mixing develops sticky meat proteins that bind the mince around the skewers, while resting lets rendered fat redistribute instead of running out on the plate.
Equipment notes
Assumes a 5–6 litre basket holding short skewers in a single layer with gaps. In a single-drawer air fryer, cook in batches rather than stacking; in a dual-zone model, split the kebabs evenly between drawers and check 2–3 minutes early, as smaller baskets can brown the outer edges faster.
Common pitfalls
- Kebabs sliding or cracking on the skewer before cooking? The onion has released too much water or the mince has not been mixed until tacky; squeeze the chopped onion dry and chill the shaped kebabs for 20 minutes before air frying.
- Pale, wet-looking kebabs at 15 minutes? The basket is overcrowded and the meat is steaming; remove excess liquid from the drawer, leave clear gaps between skewers and finish for 2–4 minutes longer at 190°C.
- Burnt spice patches but a soft or undercooked centre? The kebabs are too thick or too close to the element; shape them about 2.5cm thick and continue at 170°C until the centre is cooked through.
- Dry, crumbly texture with lots of fat in the drawer? The mince is too lean or the kebabs have gone past done; use lamb mince with some fat, turn only once, and pull them as soon as the centre is piping hot and no longer pink.
Variations & substitutions
- Use half lamb and half beef mince for a firmer, less fatty kebab; check a little earlier because it can dry out faster than all-lamb.
- Swap the chopped onion for grated shallot or spring onion for less moisture; the kebabs usually hold their shape better and brown slightly quicker.
- Add 1–2 tsp harissa or chilli paste for heat; because paste adds moisture and sugar, expect deeper browning and watch the last few minutes for scorching.
- Shape the mixture into short kofta patties instead of skewers if your basket is small; they cook more evenly but may need 1–3 minutes less than long kebabs.
Storage & reheating
Keep cooked lamb kebabs chilled for up to 3 days, then reheat in the air fryer at 170°C for 4–6 minutes until piping hot without drying the edges too much.
Nutrition
Calories: 250
