Who doesn’t love juicy, flavorful kebabs that come together with simple ingredients and bold spices? These Kofta Kebabs are one of my favorite recipes when I want something satisfying, slightly spicy, and super easy to make. Inspired by Turkish flavors, these kebabs are made with ground beef, fresh herbs, and spices that pack a punch. Best part? They’re cooked in the air fryer and done in under 20 minutes!
I love making a big batch, especially when friends or family are coming over. They’re perfect for dipping, stuffing in pitas, or eating straight off the skewer. Whether you’re new to koftas or a total fan, this version is quick, tasty, and so worth it. Let’s get cooking!
Method
Prepping the Onion, Bell Pepper, and Parsley
Start by prepping your fresh ingredients. Cut the red onion into quarters and place it in a food processor. Pulse until finely chopped almost like a paste. Once blitzed, place the onion into a muslin cloth (or a clean kitchen towel if you don’t have muslin) and squeeze out as much water as you can. This step is really important because extra moisture can make your kofta mix too soft and hard to shape. Next, repeat the same process with your red or orange bell pepper blitz it until very fine and remove any excess moisture using the cloth. Finally, chop your fresh parsley finely, including the stems, as they bring extra flavor and texture to the kebabs.
Mixing the Kofta Mixture
Grab a large mixing bowl and add your 500g of beef mince. Now toss in all the good stuff squeezed onion, bell pepper, and chopped parsley. Add in the minced garlic, tomato purée, and olive oil. Then sprinkle in your spices: cracked black pepper, sea salt, Aleppo pepper, paprika, cumin powder, dried mint, crushed red chili flakes, and a touch of turmeric. It may look like a lot of spice, but it all balances beautifully once cooked. Mix everything together using your hands it’s the best way to make sure the flavors spread evenly. You’ll know it’s ready when the mix is well combined and slightly sticky. Cover the bowl with cling film or a lid and let it chill in the fridge for at least one hour. If you have time, let it sit overnight the longer it marinates, the better the flavor.
Shaping the Kebabs on Skewers
After the mix has rested, take it out of the fridge. Using a tablespoon, scoop out a chunk of the meat mixture and roll it into a ball between your palms. Take your skewer either the soaked wooden kind or an air fryer-safe metal one and gently pierce it through the center of the meatball. Once it’s on the skewer, press and mold the meat around it to form a sausage shape. You want it to be firm but not too compact, so it cooks evenly without cracking. Repeat the process until all your mix is shaped onto skewers.
Air Frying the Koftas
Preheat your air fryer to 200°C (about 390°F). Lay your skewered koftas on the air fryer tray, making sure there’s a little space between each one so they don’t steam and instead get a nice crust. Set the timer for 12 minutes. At the 6-minute mark, open the tray and flip each kofta gently to cook both sides evenly. If you’re unsure whether they’re done, you can check the internal temperature using a meat thermometer aim for around 70°C (160°F) for perfect doneness.
Finishing and Serving
When the kebabs are done cooking, remove them carefully from the air fryer tray. You’ll notice some oil collected in the bottom don’t throw it away! Pour it into a small bowl and brush a little back onto each kofta for a shiny, juicy finish. This step adds extra flavor and moisture right before serving. Now they’re ready to go! Serve them hot and enjoy every juicy bite.
Necessary Tools
- Food processor (or fine grater)
- Muslin cloth or clean kitchen towel
- Mixing bowl
- Measuring spoons
- Wooden skewers (soaked in water for 30 mins) or air fryer-safe metal skewers
- Air fryer
- Basting brush
- Meat thermometer (optional but helpful)
Kofta Kebabs – Spiced, Juicy & Air-Fried to Perfection!
Cuisine: AsianDifficulty: Easy15
servings15
minutes12
minutes27
minutesIngredients
500g beef mince (20% fat)
1 tsp each: cracked black pepper, sea salt, Aleppo pepper, paprika, cumin powder, dried mint, crushed red chili flakes
½ tsp turmeric powder
1 tbsp garlic, minced
1 tbsp tomato purée
1 red or orange bell pepper
1 medium red onion
20g fresh parsley (with stems)
1 tbsp olive oil
Directions
- Chop the red onion into quarters and blitz it in the food processor. Wrap the chopped onion in muslin cloth and squeeze out all the extra water. Set aside. Do the same with the bell pepper chop it and blitz until fine. Also finely chop the parsley.
- In a large bowl, mix the beef mince with the onion, bell pepper, parsley, garlic, tomato purée, olive oil, and all the spices. Get your hands in there! Mix everything until well combined. Cover the bowl and let it chill in the fridge for at least 1 hour (overnight is even better for flavor).
- Scoop out some meat using a tablespoon and roll it into a ball. Slide a skewer through the center of the ball and press it into a sausage shape. Repeat until all the mince is used.
- Place the koftas in your air fryer tray, leaving space between each one. Air fry at 200°C (about 390°F) for 12 minutes, flipping them halfway through. Check for doneness using a meat thermometer if you like you’re looking for around 70°C (160°F) inside.
- Once cooked, carefully remove the tray and pour the oil that dripped out into a bowl. Brush this oil over the kebabs for extra flavor and shine. Serve warm!
Notes
- Make sure to squeeze out as much liquid as possible from the onion and pepper extra moisture makes the mix too soft.
- Don’t skip chilling the meat mix; it helps the kebabs hold their shape.
- When shaping on skewers, press firmly but gently don’t mash it too hard or it’ll crack during cooking.
- Keep space between kebabs in the air fryer so they crisp and cook evenly.
- Using a thermometer helps avoid undercooked or overcooked meat.
Serving Suggestions
- Tuck them into warm pitta bread with garlic yogurt sauce, lettuce, tomato, and cucumber
- Serve as a platter with hummus, tabbouleh, and olives
- Add them to rice bowls with a side of grilled veggies
- Pair with spicy mayo or herbed tahini for dipping
- Make mini sliders with flatbread and kofta slices perfect for parties!
Fun Fact
The word kofta comes from the Persian word kuftan, meaning “to pound” or “grind.” These tasty meat skewers are loved across the Middle East, South Asia, and the Mediterranean each region adds its own twist!
Conclusion
These Kofta Kebabs are full of flavor, super satisfying, and so easy to whip up especially when you let the air fryer do the heavy lifting! I hope you give this recipe a try and enjoy every bite, whether it’s in a sandwich, on a platter, or straight off the skewer. Happy cooking and happy eating!
