Ingredients
Equipment
Method
- Grate the onion and squeeze out any excess liquid using your hands or a paper towel. In a mixing bowl, combine ground lamb, grated onion, minced garlic, chopped parsley, ground cumin, coriander, cinnamon, salt, and black pepper. Mix gently just until combined to avoid toughening the texture.1 lb ground lamb, 0.5 medium onion, 3 cloves garlic, 0.25 cup fresh parsley, 1 tsp ground cumin, 0.5 tsp ground coriander, 0.25 tsp ground cinnamon, 1 tsp salt, 0.5 tsp black pepper
- Divide the meat mixture into 8 equal portions, about 2 ounces each. Roll each portion between your palms to form 2-inch logs of consistent thickness to ensure even cooking.
- Preheat the air fryer to 400°F for 3 minutes to ensure immediate high-heat cooking.
- Lightly brush all sides of each kofta log with olive oil to enhance browning and prevent sticking.1 tbsp olive oil
- Place the kofta in a single layer in the air fryer basket, leaving 1-inch gaps between pieces to prevent steaming. Cook for 10-12 minutes, flipping halfway through, until golden and crispy on the outside. Use a meat thermometer to check that internal temperature reaches 160°F.
- Remove the kofta from the air fryer and let them rest for 5 minutes to redistribute juices before serving.
Notes
- Do not overcrowd the air fryer basket; leave 1-inch gaps to ensure crispy edges and avoid soggy kofta.
- Squeeze excess moisture from grated onion to prevent a sticky, loose mixture.
- Use ground lamb with 80/20 meat-to-fat ratio for juicy kofta that stays moist at high heat.